Slow roasting the meatloaf indirectly on the grill is a great way to enhance that great umami taste which is synonymous with most peoples idea of the dish. If unable to grill, a 325 degree oven will yield similar results. —Stefano Coppola
Test Kitchen Notes
Grilled meatloaf. What an inventive execution and perfect pairing of flavors. So the ingredients call for carrots and Worcestershire sauce, but the recipe never mentions them again? Who cares. Throw it in. It's meatloaf.
We refrigerated the meatloaf as instructed, and it seared nicely on the grill. Because the given ingredient amounts will render a loaf significantly larger than a standard rugby ball, we divided it into two loafs. The cooking time remained the same as it grills over low heat. The bacon is tricky. Resist the urge to cook it longer than 2 minutes, as you definitely need pliable strips to properly 'shingle' the loafs. Our stiffer bacon resulted in rather sharp-angled shingles. (This did not detract from the taste one bit.) So shingle as you please and baste liberally with the molasses/Dr. Pepper magic. - Catherinejagers —The Editors