Grilledstuffedmeatloaf Recipes

GRILLED STUFFED MEATLOAF

Steps:

• In a large skillet, sauté mushroom sand onion in butter until tender; set aside.
• In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well.
• On a large piece of heavy-duty foil, pat beef mixture into a 12 x 8 inch rectangle; spoon mushroom mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard the foil.
• Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil. Place meat loaf on foil; place on the grill rack over drip pan.
• Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°F Let stand 15 minutes before slicing.

CHEDDAR STUFFED MEATLOAF

Steps:

• Place ground beef in a large mixing bowl, add beaten eggs, 1 cup of barbecue sauce and crushed crackers.
• Mix together until well combined.
• To cook direct on the grill: line a pan with parchment paper or butcher paper. Pour mixture onto paper and form into a loaf. Alternately: Form meatloaf on a grill pan that you can just set on the grill.
• Make an indent in the center of the loaf and fill with cheese. Press meat mixture together, sealing over cheese.
• Prepare a grill or smoker to 300° with hickory wood.
• Fold paper into a roll over meatloaf. Gently unroll onto grill or if using grill pan, place over indirect fire.
• Close the lid and cook 30 minutes.
• Brush meatloaf over top and sides with remaining barbecue sauce.
• Continue to cook with the lid closed until internal temperature reaches 160°, about 15 minutes.
• Carefully remove from grill and allow meatloaf to rest 10 minutes before slicing and serving.

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.

SUPER STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
• Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
• Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
• Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

"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.