Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling


1 Meatloaf: Soak grilling plank for about 2 hours in water. In a large bowl, lightly mix together all of the meatloaf ingredients. Light the grill for medium high indirect heat. This means one side of the grill has the charcoal and the other side doesn't. Once the grill is preheated, form a loaf with the meatloaf mixture and shape it on the grilling plank. Place the plank on the indirect side of the grill and cook for about 1½ hours until the meatloaf registers 165°F (internal). After 30 minutes of grilling the meatloaf, pour some extra Soy Vay® Veri Veri Teriyaki® sauce over the meatloaf and repeat every 30 minutes until it is complete. The Soy Vay® Veri Veri Teriyaki® sauce contains sesame seeds and this will help form an amazing crust on top of the meatloaf. Rotate the grilling plank if necessary. When the meatloaf reaches 165°F remove from the grill, let cool, and slice into thick portions.


1 Sauce: Place all of the habanero and pineapple sauce ingredients into a blender and blend on high until the sauce is smooth. Store in a bowl or jar until needed.

Onion and pepper

1 Onion and pepper: In a frying pan, sauté the thinly sliced sweet onion and yellow pepper until tender and soft.


1 Sandwich: Toast the thickly sliced bread and assemble the sandwich by adding the meatloaf on the toast, topping with sautéed onions and peppers and drizzling with the habanero pineapple sauce all over. Serve and enjoy.
Cooking for 4 people



  • ground beef (80–90%)
    2 lb.
  • eggs
  • plain breadcrumbs
    0.5 cup
  • Soy Vay® Veri Veri Teriyaki® Sauce
    0.5 cup
  • chopped garlic
    1.5 tbsp.
  • chopped ginger
    1.5 tbsp.
  • black pepper
    2 tbsp.
  • diced sweet onion
    0.4 cup

Habanero Pineapple Sauce

  • habanero pepper (stem and core removed)
  • pineapple chunks (either from a can or fresh)
    0.5 cup
  • apple cider vinegar
    0.5 cup
  • Worcestershire sauce
    1 tbsp.
  • garlic powder
    1 tsp.
  • onion powder
    1 tsp.
  • salt
    0.5 tsp.
  • brown sugar
    0.25 cup
  • ketchup
    1 tbsp.


  • grilling plank
  • extra Soy Vay® Veri Veri Teriyaki® Sauce (for pouring on meatloaf)
  • Texas toast (thick sliced bread)
  • thinly sliced sweet onion (one onion)
  • thinly sliced yellow pepper (one pepper)

For safe meat preparation, reference the USDA website.

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