Devils Meatloaf On The Grill Recipes

MEATLOAF ON THE GRILL

Steps:

• 1. Get all ingredients together.
• 2. In a large bowl, combine all the meatloaf ingredients. Mix with your hand to combine the ingredients and spices together and mix well. Place in refrigerator for at least 2 hours, to meld the flavors.
• 3. Place all ingredients for meatloaf topping in a bowl and mix well. Refrigerate.
• 4. Get the grill ready for indirect heat. Place 25 to 30 briquet on each side. Light and burn for 20 minutes or until white. Place hickory chips on each side if desired.
• 5. Place the meatloaf in loaf pan(s).
• 6. Place loaf pan(s) on the grill, away from heat. If using coals, check your coals and put more in if needed. Grilled for 45 minutes. If needed put 10 briquet on one side.Remove the loaf from grill, and pour out grease from pan(s).
• 7. Add meatloaf topping to meatloaf, and grill for half hour, or until done. Also, you can grill Bushes baked beans on the grill the last 15 minutes. Just place over the coals.
• 8. Remove from grill, place on a platter.

GRILLED MEAT LOAF

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil)., Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing.

"WHAT YOU GOT" MEATLOAF ON THE GRILL

Steps:

• For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
• For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
• Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
• In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
• Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
• Serve with potatoes or a side salad or use on a sandwich.
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
• When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.