BBQ’d Kale and Swiss Meatloaf


Nothing is more comforting than a homemade meatloaf…unless, of course that meatloaf is BBQ’d! This kale and Swiss meatloaf is moist, oh-so flavourful and cooks up beautifully on a medium grill in 35-40minutes. I haven’t made a meatloaf in a long time and while at my cousins house noticed she was doing one up in her crock pot (also a fantastic idea) and decided I’d put together a recipe for an easy, grain-free meatloaf. One afternoon as I was staring out my back door thinking up a good, original, ingredient complimenting meat loaf recipe, I realised I was staring at my BBQ. I thought why don’t I try doing it on the BBQ for a great summer twist? Can this actually be done?? I looked it up online to see if anyone has in fact dared this, and successfully found a few. So I oiled up the grill with coconut oil and BBQ’d these loaves into a beautiful creation.

Ready for some kale and Swiss meatloaf grillin!



My hubby LOVES these sliced up onto his sprouted grain bread with extra mustard and lettuce for lunch at work. Meatloaf makes such a fantastic leftover meal.


Enjoy, this easy kale and Swiss meatloaf!


BBQ'd Kale and Swiss Meatloaf
Yields 2
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Prep Time
10 min
Cook Time
40 min
Total Time
45 min
Prep Time
10 min
Cook Time
40 min
Total Time
45 min
  1. 2 lbs grass fed minced beef (or you can use a combo)
  2. 1/2 cup coconut flour
  3. 2 pastured eggs
  4. 1/2 cup milk of choice
  5. 1 small onion or half a large onion I used an organic yellow (can use Spanish or red)
  6. 1/2 cup chopped organic red pepper
  7. 3 cups thinly chopped black organic kale
  8. 6 tbsp. raw parmesan
  9. 1/2 cup raw Swiss cheese or you can use a raw sharp cheddar
  10. 3 tbsp. dried parsley
  11. 2 tsp. thyme
  12. 1 tsp. garlic powder
  13. 2 tsp. chili powder
  14. 2 tsp. herbamare (aromatic spices with unrefined sea salt)
  15. 2 tbsp. unsalted, organic mixed vegetable seasoning
  16. 4 tbsp. extra virgin, cold pressed olive oil
  17. 2 tbsp. coconut aminos or tamari
  18. 1 tsp. ground pepper (optional)
  19. (optional for a smoky flavour - 1 1/2 tsp. smoked paprika)
  1. 1 tbsp. maple syrup
  2. 2 tbsp. organic yellow mustard
  3. 2 tbsp. organic tomato paste or organic ketchup (if using paste you can add in 1 more tbsp. of maple syrup)
  4. 2 tsp. chili paste
  1. Turn your BBQ onto medium heat and clean your grill very well. Right before placing the meat loaves onto the grill wipe them down with coconut oil so they wont stick. If you are comfortable using non-stick cooking spray, that will work also.
  2. Combine all of these ingredients (minus the glaze) into one large bowl and mix together with your hands until combined.
  3. Form two loaves about 4'' wide and 9-10'' long place them onto parchment paper on a baking sheet to bring outside. Using a thin spatula take them off the baking sheet and guide them (as best as possible) onto the just oiled BBQ grill.
  4. Mix all the glaze ingredients in a bowl with a whisk.
  5. Brush them with the glaze and shut the lid. Check them in 15minutes to see how hot your grill is and how far along they are. Also you can brush some more glaze onto the loaves.
  6. Check them once more at 35minutes, at which point they could very well be done, or need another 5-10 minutes longer.
  7. Once finished flip them off onto a plate and you can add more glaze. Cool, slice and enjoy.
  1. You do not need to flip them, but you need to check the bottoms so they aren't burning and adjust temp accordingly.
  2. We use propane and the first time we tried with we left them on high medium for 45minutes and they burned slightly on the bottoms. BBQ burning is not good for health reasons, many say burning can be carcinogenic so for the first time you make these keep an eye on them.
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