Planked Meatloaf and Mashed Potatoes With Beer BBQ Gravy


Put a barbecue twist on the nostalgic taste of meatloaf with this plank-grilled recipe accompanied by mashed potatoes and smothered in beer BBQ gravy.

Source: Ted Reader, ‘Godfather of the Grill’, award-winning BBQ chef
Yields: 8 servings
Grill Temperatures: 350-450 degrees F
Total Cooking Time: 45-60 minutes
Special Equipment: 1 plank, 1/2 inch thick, 12 x 8 inches soaked in water for a minimum of 1 hour; meat thermometer


  • 2 lbs. ground beef chuck
  • 2 tbsp. softened butter
  • 1 cup finely diced sweet onion
  • 6 cloves garlic, minced
  • 1/2 cup crispy fried shallots (you can find this already prepared item in ethnic grocery stores)
  • 1 tbsp. Dijon mustard
  • 1/2 bunch chopped fresh parsley
  • 3 tbsp. grated Parmesan cheese
  • 6 large gold potatoes about 1 1/2 lbs
  • 1/4 lb unsalted butter (1 stick), at room temperature
  • 3 tbsp. sour cream
  • 1/2 cup grated white cheddar cheese
  • 2 green onions, minced
  • salt and pepper, to taste
  • Beer BBQ Gravy
  • 1/4 cup butter
  • 2 onions, diced
  • 1 tsp. chopped garlic
  • 1/4 cup all-purpose flour
  • 1/2 cup wheat beer
  • 1 1/2 cups beef stock
  • 1/2 cup BBQ sauce
  • salt and freshly ground pepper, to taste



  1. Preheat grill to medium heat (about 350 degrees F).
  2. Place potatoes onto grill, close lid and roast for 45 to 60 minutes until flesh is soft all the way through when pierced with a skewer.
  3. Remove the potatoes from grill and allow to cool slightly. Cut each potato in half and scoop out the hot flesh and place in a bowl.
  4. Mash the potatoes.  Add butter, sour cream cheddar cheese and green onion. Season to taste with salt and pepper and mix well.
  5. Cool, cover and refrigerate for 4 hours or overnight.
  6. In a large bowl combine ground beef, butter, onions, garlic, crispy fried shallots, Dijon mustard, parsley and parmesan cheese. Mix well.
  7. Remove plank from water and pat dry with paper toweling.
  8. Form a meatloaf log that runs the entire length of the plank on one side, leaving an inch boarder from the edge of the plank. Note when forming the meatloaf pack the meat tightly together. It is important to keep it well packed so that it stays together and gives you a better bite when fully cooked.
  9. Remove mashed potato mixture from refrigerator and allow it to come to room temperature. Mix it up and form it into a log beside the meatloaf making sure it is about the same size and shape of the meat loaf. Cover and refrigerate to rest for 1 hour.
  10. Fire up the grill. Place planked meatloaf and mashed potatoes on the grill, close lid and plank for 10 minutes.  The plank will start to smoke and crackle. Reduce heat to medium to medium low and continue to cook meatloaf for 20-30 minutes longer until the meatloaf is fully cooked (internal temperature 160 degrees F) and the mashed potatoes are golden brown hot on the inside and crispy on the outside.
  11. Remove from grill. Allow to rest for 10 minutes Slice meatloaf and scoop mashed potatoes and serve immediately ladled with bbq gravy (recipe follows).

Beer BBQ Gravy

  1. In a medium saucepan, melt the butter over medium heat. Sauté the onions and garlic for 2 to 3 minutes or until tender and transparent.
  2. Add the flour and cook, stirring constantly, for 4 to 5 minutes, being careful not to burn the flour.
  3. Add the beer and beef stock 1/2 cup at a time, stirring constantly, until smooth and thickened.
  4. Stir in the BBQ sauce, salt and pepper.
  5. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Strain and adjust seasoning.

Makes 3 cups.

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