Devils Meatloaf On The Grill Food

MEATLOAF ON THE GRILL

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.

"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.

MEATLOAF ON THE GRILL

Steps:

• Preheat and outdoor grill for medium heat.
• In a large bowl, using your hands, mix together all ingredients.
• Be careful not to over-mix as the meatloaf will be a little tough.
• Pat evenly into a 9 inch pie plate.
• Place the pie plate onto a cookie sheet and then place onto the grill grate.
• Close the lid, and cook for 30-45 minutes, until no longer pink.
• (The meat cooks faster on the grill than in the oven.).

DEVIL'S MEATLOAF ON THE GRILL

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).

MEATLOAF ON THE GRILL

Steps:

• In a large bowl, combine the first six ingredients. Add ground meat and mix well.
• Shape into 2 loaves; place each loaf in a disposable 8x4 inch loaf pan.
• Cover loaf pans with foil.
• Grill, covered, over indirect medium heat for 30 minutes or until meat is no longer pink.
• Meanwhile, in a saucepan, combine sauce ingredients.
• Cook and stir over low heat until sugar is dissolved. Spoon over meat loaves before serving.