Grilled Meatloaf Potato And Carrot Packs Recipes

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GRILLED MEATLOAF DINNER FOIL PACKS



Grilled Meatloaf Dinner Foil Packs image

Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 egg
3/4 cup milk
1/2 cup Progresso™ plain bread crumbs
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired

Steps:

  • Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 165°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 110 mg, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 12 g, TransFat 1 g

"WHAT YOU GOT" MEATLOAF ON THE GRILL



Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

1 cup ketchup
1/3 cup light brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider or sherry vinegar
Freshly ground black pepper
2 pounds ground meat (I'm using beef)
1 cup breadcrumbs
1 cup peeled and grated onion (I'm using yellow)
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon spice mix (I'm using Old Bay)
5 shakes Worcestershire sauce
2 large eggs, beaten
1 head roasted garlic, mashed, recipe follows
Kosher salt and freshly ground black pepper
8 ounces smoked sausage (I'm using kielbasa), optional
3 heads garlic
3 teaspoons olive oil

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.

HEALTHY GRILLED BBQ MEATLOAF FOIL PACK



Healthy Grilled BBQ Meatloaf Foil Pack image

What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven. Plus the loaf is slightly thinner, so it cooks more quickly while maintaining a flavorful char on the surface.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup 2-percent milk
1 large egg
3 tablespoons whole-wheat breadcrumbs
1 tablespoon Worcestershire sauce
4 tablespoons barbecue sauce
2 cups baby spinach
2 scallions, trimmed
1 large clove garlic
12 ounces lean ground beef
8 ounces 99-percent fat-free ground turkey
Kosher salt and freshly ground black pepper
Nonstick cooking spray

Steps:

  • Prepare a grill for medium-high heat.
  • Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.
  • Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.
  • Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
  • Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.

Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 35 grams, Sugar 6 grams

FOIL-PACKET MINI MEATLOAVES WITH ROOT VEGETABLES



Foil-Packet Mini Meatloaves with Root Vegetables image

Make the ultimate comfort food in single-serving foil packets!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds ground beef (85% lean)
1 large egg
1/2 cup panko
1/4 cup plus 2 tablespoons barbecue sauce
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
Cooking spray
3/4 pound small red-skinned potatoes, cut into small cubes
2 carrots, thinly sliced
2 parsnips, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme, roughly chopped

Steps:

  • Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
  • Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
  • Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
  • Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

GRILLED MEAT LOAF



Grilled Meat Loaf image

Grilled Meat Loaf is the perfect summertime twist on a comforting family favorite. Shape the meat into loaves and "bake" them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice. -Catherine Carpenter, Barnesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 loaves (4 servings each).

Number Of Ingredients 11

1/2 cup ketchup
1/2 cup quick-cooking oats
1/4 cup chopped green pepper
1 egg
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 pounds lean ground beef
Additional ketchup, optional

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.

Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

GRILLED PARMESAN POTATOES AND CARROTS



Grilled Parmesan Potatoes and Carrots image

Make and share this Grilled Parmesan Potatoes and Carrots recipe from Food.com.

Provided by grandma2969

Categories     Potato

Time 15h45m

Yield 4 serving(s)

Number Of Ingredients 7

6 small red potatoes, about 3/4 lb, unpeeled, cut into 1-1 1/2 " pcs..about 2 cups
1 cup ready to eat baby carrots, cut in half lengthwise if large
2 tablespoons butter, melted
1/2 teaspoon dried Italian seasoning
1/2 teaspoon peppered seasoning salt
2 tablespoons shredded fresh parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Heat gas or charcoal grill. cut 18x12" sheet of heavy duty foil.
  • Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoning salt and cheese, stir slightly to mix and coat vegetables.
  • Wrap packet securely using double fold seals, allowing room for heat expansion. When grill is heated, place packet, seam side up on gas grill over medium heat or on charcoal grill 4-6" from medium coals.
  • Cook 45-50 minutes or until vegetables are tender. Open packet carefully to allow steam to escape.
  • Sprinkle with chives.

Nutrition Facts : Calories 259.4, Fat 7, SaturatedFat 4.2, Cholesterol 18, Sodium 128.1, Carbohydrate 43.4, Fiber 5, Sugar 4.1, Protein 6.3

FOIL PACKET DINNER



Foil Packet Dinner image

Dining alone has its benefits...I can cook what I like! This is a favorite.-Pat Walter, Pine Island, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 1 serving.

Number Of Ingredients 6

1/4 pound ground beef
1 potato, sliced
1 carrot, sliced
2 tablespoons chopped onion
1 sheet heavy-duty aluminum foil (18 inches x 13 inches)
Salt and pepper to taste, optional

Steps:

  • Shape beef into a patty; place in the center of foil with potato, carrot and onion. Sprinkle with salt and pepper if desired. Fold foil over and seal well; place on a baking sheet. Bake at 350° for 45 minutes. Open foil carefully.

Nutrition Facts : Calories 374 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 84mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 6g fiber), Protein 27g protein.

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

ONE PAN MEATLOAF DINNER



One Pan Meatloaf Dinner image

Make and share this One Pan Meatloaf Dinner recipe from Food.com.

Provided by Lorac

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2/3 cup evaporated milk
1 egg, beaten
1/4 cup Heinz 57 steak sauce (or 1/4 cup ketchup mixed with 2 tsps Worchestershire sauce)
1/3 cup dry breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons dried parsley
1 teaspoon seasoning salt
black pepper
3 medium baking potatoes, peeled and sliced 1/4 inch thick
3 medium onions, peeled and sliced 1/4 inch thick
3 carrots, peeled and sliced 1/2 inch thick

Steps:

  • Preheat oven to 375°F and lightly grease the bottom of a 13x9x2 inch baking pan.
  • Combine beef, milk, egg, steak sauce, bread crumbs, salt and pepper and shape into a loaf in the center of the baking pan.
  • Combine the parsley, salt and pepper.
  • Add the vegetables in layers around the loaf, sprinkling each layer with the parsley mixture.
  • Cover tightly with foil and bake for 1 hour or until vegetables are tender.
  • Uncover and bake another 10 minutes to brown the meatloaf.

MEATLOAF FOIL PACKETS



Meatloaf Foil Packets image

I was tasked with making foil packet meals for a camping trip with friends. I decided to try it with meatloaf, because I could make it in advance and keep it in plastic baggies in the cooler until I was ready to make the packets at the campsite. You could also throw these packets on the grill! See the important tips below before you shop.

Provided by Faux Chef Lael

Categories     Meatloaf

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb extra lean ground beef (4% fat or less will be best)
1 lb ground pork (or bulk pork sausage)
1 lb ground veal
1 large onion, minced
2 eggs
1/2 cup milk (or buttermilk)
1 cup breadcrumbs (more as needed)
1/2 cup ketchup (I prefer spicy jalapeno ketchup)
3 (2 ounce) packets lipton onion and mushroom soup mix (each box contains two 2-oz packets)
1 teaspoon cayenne pepper
1 teaspoon garlic salt
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Kitchen Bouquet (Browning and Seasoning Sauce)
1 teaspoon black pepper

Steps:

  • Tip 1: Meatloaf is dry and crumbly if you don't have enough of the right kind of fat in it, and by itself, beef doesn't have the right kind of fat. That's the reason why beef, pork AND veal are used. Each of these meats have properties which will help with the flavor and texture of the meatloaf. You can buy the meats separately, but many stores carry "meatloaf mix" which combines all three meats for your convenience.
  • Tip 2: Because you'll be cooking the meat and veggies in one packet, it's important to buy beef with the lowest fat possible, since you'll get plenty of fat from the pork. I use 4% fat, and I wouldn't recommend anything over 7%. After it cooks, you'll be left with a thin, flavorful gravy in the bottom of the packet that will not taste too greasy.
  • Tip 3: Some stores do not carry Lipton Onion and Mushroom soup mix, so if you can only find Onion soup mix, that will be fine, but you'll need to add about a cup of finely chopped mushrooms to your meatloaf mix. Even if you don't like mushrooms, they are necessary to hold in moisture and flavor. You won't taste them in the soup mix or finely chopped.
  • Tip 4: It's very important not to overmix your meatloaf, as it can become tough. It's best to combine all the ingredients (except the meat and breadcrumbs) in a bowl first, then add the meat and squish it all together until you have a very wet mix, then add as much breadcrumbs as needed to create a sticky loaf that will keep it's shape.
  • Tip 5: I actually use throw-away pie tins covered in heavy duty foil for when we go camping, because I like the stability of the pie tin. But if you're using only foil, be sure to use two layers of heavy duty foil.
  • Let's get started! In your largest mixing bowl combine all the wet ingredients including eggs, stir thoroughly.
  • Add to the mixture, all the remaining ingredients except the meats and the breadcrumbs. Stir thoroughly.
  • Add all the meats and using your hands (I wear plastic gloves) mash all the ingredients together, making sure to incorporate all the meats together and spices throughout the mixture. At this point it should be very wet.
  • Finally, add the breadcrumbs to stiffen the mixture. Start with one cup of breadcrumbs and add more as needed to create a sticky loaf that will hold its shape. DO NOT OVERMIX or it will become tough.
  • At this point, you can cook the meatloaf in a pan as you would any typical meatloaf recipe. If making foil packets, you have two options; either make them ahead for later, or make them now to go straight on the fire. If making ahead, you should separate out the portion size you prefer (I made big, hearty 1/2 lb portions). Place the portions in separate plastic baggies until ready to use. It's important NOT to include your side veggies in the baggie. When you're ready to cook them, shape the portions into mini-meatloaves and place them on top of your choice of veggies and herbs (I like baby red potatoes, onions and carrots with olive oil, seasoning salt, pepper and fresh herbs like rosemary, thyme or sage.) Then wrap it all up in heavy duty foil and cook it on the campfire for 45-60 minutes, depending on portion size. When the veggies are done, the meat will be done, so check the carrots and potatoes for doneness. When it's done, you can add shredded cheese on the top and close the packet for a few minutes to let it melt. We also like ketchup drizzled on the top.

Nutrition Facts : Calories 560.7, Fat 28.4, SaturatedFat 11, Cholesterol 228.3, Sodium 934.7, Carbohydrate 23.6, Fiber 1.6, Sugar 7.5, Protein 50.2

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