Grilled Mini Meatloaf Stuffed Tomato

This is a perfect recipe if you’ve got garden tomatoes and ground beef you need to use and would like to turn it into something creative and epic for your guests!

Grilled Mini Meatloaf Stuffed Tomato


  • 1lb Ground Chuck
  • 1/2 Cup Shredded Mozzarella
  • About 6 Tomatoes
  • 1 Egg
  • 1/2 Cup Bread Crumbs
  • 1/4 Cup Diced Onion
  • 1/4 Cup Diced Celery
  • 1-2 tspn Salt
  • 1 tspn Pepper
  • 1 tspn Garlic Powder
  • 6 Strips of Bacon
  • 1/3 Cup A1 Sauce
  • 1 tblspn BBQ Sauce


Combine your A1 and BBQ Sauce to create a sauce.

Combine beef, cheese, egg, bread crumbs, onion, celery, salt, pepper, and garlic.


Take the tops off of your tomatoes and hollow them out with a knife and spoon.


Stuff each tomato with your delicious magical meat mixture.


Wrap each tomato with 1 slice of bacon.  You are now popular.


Setup your grill for classic indirect heat.  If using charcoal, setup your coals on one side of the grill, leaving the opposite end clear.  If using propane, only light the burners on one side or one half of your grill, depending on the size.  Throw your wood chip box or foil smoke on the grates directly over the coals.  If you’re not familiar with using wood chips on your grill, click HERE to find out how.  It’s very easy!


Let your grill heat up to and maintain a 350 degree temperature.  Place your tomatoes opposite the heat, ensuring they are not directly over any coals or flames.  Look at that! – Now keep your grill lid closed!


After about 30 minutes, open your grill and check your tomatoes.  If the bacon is brown and the meatloaf is firming up, you’re ready to move forward.


Take your sauce mixture and coat your tomatoes thoroughly.  Close your grill and cook for another 3-5 minutes.


Remove from the grill and enjoy!


My Raised Garden – Great BBQ begins with fresh ingredients…

Along with my undying affinity for great BBQ – I also have a passion for gardening.  Not only does it make me (dare I say) proud to be the hand to help these incredible plants flower and bear deeply colored beautiful fruit; I also get to reap the benefits of fresh, delicious, organic ingredients that will take any dish to a whole new level!

I started by building a raised garden.  I did this for two reasons:  1)  To aid in keeping those pesky critters from getting into my garden.  2)  So I don’t have to bend over as much.  Number 2 is very important.

2x6x12 boards, 4×4 posts, screws, 6 yards of soil, and a few beers later…


I don’t claim to be a purist by any stretch of the imagination, so I had filled the box with several starter plants.  If you care to start from seed – more power to you good sir/madam!


After 6 weeks – these plants are growing faster than ever and dying to become fresh Pico De Gallo!


Along with my 5 tomato plants, I have an assortment of peppers ranging from sweet and mild to very hot.  I.  LOVE.  PEPPERS!  Not only do they add such an arrangement of beautiful colors to your garden and help keep insects and rodents out; THEY ARE DELICIOUS!  Anywhere from stuffed and smoked peppers to salsa, the possibilities are vast.

Some of my pepper plants are finally starting to tease me with their growth.  I can hardly contain my excitement!

A baby Cheyenne Pepper!  Once this plant sprouts these deep red and amazing peppers – we can dry them out on the window sill and use them as hot pepper flakes on pizza or we can add those dry flakes to our next spicy BBQ rub!  You KNOW I’ll be doing each of these…


A baby Pablano Pepper – Just waiting to mature and become stuffed, smoked, and topped with cheese!  If you haven’t seen it yet – check out my Smoky Stuffed Pablano recipe!


Expect some exciting, new, and SPICY recipes to follow!