DEVIL'S MEATLOAF ON THE GRILL
This spicy meatloaf was born from a collection of leftovers in my fridge that I combined into this yummy loaf.
Provided by Heatheross
Categories Meat and Poultry Recipes Pork Sausage
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. Cover and refrigerate overnight.
- Preheat an outdoor grill for medium heat. Firmly pack the meat mixture into a 9x5-inch loaf pan, and cover with aluminum foil.
- Place the covered loaf pan on the grill away from direct heat. Cook for 30 minutes, then carefully remove foil and drain grease. Cover the pan with the foil, and return to the grill. Continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 289 calories, Carbohydrate 13.6 g, Cholesterol 89 mg, Fat 16.8 g, Fiber 0.9 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 927.2 mg, Sugar 5.2 g
MEATLOAF ON THE GRILL
We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill. I usually don't measure the seasoning, so go by your own tastes.
Provided by RUCIFEY
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat.
- In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
- Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 2.7 g, Cholesterol 125.1 mg, Fat 13.8 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 102.2 mg, Sugar 0.8 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
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.
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- Heat the grill to 375°F. If you are using a charcoal grill, or a gas grill that allows you to have variable heat, you will want to have one VERY HOT side with direct heat for searing, and then a side that is indirect heat for cooking.
- In a small skillet, heat the butter over medium, add the minced onion, sprinkle with the salt, and then sauté over medium heat until the onions are soft and translucent, about 10 minutes. Let the onions cool.
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- Get your grill ready: Set up your grill for indirect cooking with a foil drip pan. We are looking for a medium high heat of about 400°F.
- Gather your ingredients: You can always make the meatloaf ahead and have it ready to go in your refrigerator. If your meatloaf is chilled it can be placed directly on the grill for an allover crust.
- Cook the vegetables: Heat the oil in nonstick skillet on your side burner over medium heat. When hot cook the onions until golden, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Blend the meat: Process saltines and milk in food processor until smooth, add the beef and pork and pulse until well combined, about ten 1-second pulses.
- Shape the loaf: Transfer meat mixture to a sheet of foil and shape into 9- by 5-inch loaf. Wet your hands and smooth the top of the meatloaf.
- Place on the grill: Place the meatloaf on indirect heat over the dip pan so that the grease will drain into the pan, close the lid and let it cook for about 45 minutes at 400°, if you like you can add a handful of wood chips at this time for a little smoky flavor.
- Making the glaze: Whisk all the ingredients in saucepan until sugar dissolves. Simmer the glaze over medium heat until slightly thickened, about 5 minutes.
- Glazing the meatloaf: Do not glaze the meatloaf until it forms a crust. This is the greatest part of cooking it free form on a grill, after 45 minutes take the temperature and glaze it for the first time.
- Ready to Serve? : Yes, the meatloaf is ready to go, or you can take it one step further to make it even better, In the Weber Grill Restaurants we cut the meatloaf into one inch slices and place them back on the grill over direct heat to crisp the cut sides of the meatloaf.
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