Cedar-Plank Meatloaf

Oh my goodness. I was already a card-carrying meatloaf addict before cedar-plank meatloaf came into my life. Now, my meatloaf obsession is completely out of control.

Course Main

Cuisine American

Keyword cedar plank, meatloaf

Prep Time 30

Cook Time 1

Servings

Calories 333kcal

Equipment

Cedar Planks for Grilling soaked in water for at least 30 minutes
Baking Sheet
Mixing Bowl

Ingredients

For the meatloaf

1 large egg beaten
1 ½ pounds ground beef
14 ounce diced tomatoes with green chile peppers canned, not drained
1 sleeve Ritz crackers crushed
1 teaspoon dried minced onion
1 ½ teaspoons garlic powder
1 ½ teaspoons seasoned salt
½ teaspoon ground black pepper

For the topping

¼ cup ketchup
2 tablespoons brown sugar packed
1 tablespoon red wine vinegar

Instructions

Fire up your grill for direct and indirect cooking.
Remove the plank from the water and sear it on both sides over the flame. Get a nice char on it but don't burn it.
Remove the plank to a baking sheet and set up your grill for indirect cooking between 350-400 F.
In a large bowl combine the remaining meatloaf ingredients.
Transfer the meat mixture to the plank and form into a loaf.
Transfer the plank to your grill over indirect heat. Cook for 45 minutes.
Pour the topping over the meatloaf and spread out with the back of a spoon.
Continue cooking until the meatloaf reaches at least 160 F, testing the temperature in the thickest part of the loaf.
Remove and let rest 15 minutes before serving.

Notes

I like to slice any leftovers thin and serve on Texas toast for the best meatloaf sandwiches ever!

Nutrition