Grilled Teriyaki Meatloaf Foil Packs Food

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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

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.

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

MAKE-AHEAD HAWAIIAN CHICKEN PACKETS FOR CAMPING (LOW FAT)



Make-Ahead Hawaiian Chicken Packets for Camping (Low Fat) image

Prepare these up to 48 hours in advance and take along to cook on the grill, the amounts stated are enough for 8 packets you may reduce the recipe if desired, of coarse these may also be made to grill at home also, this is great served over rice :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breasts
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil

Steps:

  • Prepare 8 pieces of heavy-duty foil.
  • Place 1 chicken breast over the foil then season with black pepper on both sides.
  • Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
  • Continue with the remaining 7 breasts.
  • Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
  • Close the foil very tightly and seal into "packets".
  • Refrigerate for up to 48 hours.
  • When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
  • Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).

Nutrition Facts : Calories 289.3, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 2840.8, Carbohydrate 36.7, Fiber 4, Sugar 26.5, Protein 33.3

ORIENTAL PORK TENDERLOIN IN FOIL PACKETS



Oriental Pork Tenderloin in Foil Packets image

Make and share this Oriental Pork Tenderloin in Foil Packets recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 32m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces lean boneless pork tenderloin, cut into thin slices
2 cups broccoli florets
2 cups thinly sliced carrots
8 ounces water chestnuts, drained
1 cup red bell pepper, cut into strips
1/2 cup sliced green onion
4 teaspoons sesame oil
1 teaspoon minced garlic

Steps:

  • Preheat grill to medium-high heat or preheat your oven to 450 degrees.
  • Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
  • Combine soy sauce, sesame oil and garlic.
  • Spoon over pork and vegetables.
  • Bring up sides of foil and double fold.
  • Double fold over end of packet, leaving room for heat to circulate.
  • Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.

Nutrition Facts : Calories 499.2, Fat 15.9, SaturatedFat 3.4, Cholesterol 110.6, Sodium 219, Carbohydrate 49.9, Fiber 9.2, Sugar 15.2, Protein 41.3

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON



Foil-Wrapped Teriyaki Chicken with Scallions and Lemon image

A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

1 large clove garlic, peeled and grated
4 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
2 tablespoons freshly grated ginger
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
Two 6-ounce boneless skinless chicken breasts
Kosher salt
8 scallions, cut into 1-inch pieces, green and white parts both
1 medium zucchini, cut into 1/2-inch rounds
1 large lemon, cut into 6 slices

Steps:

  • Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
  • Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
  • Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
  • Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
  • Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.

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

GRILLED MEATLOAF, POTATO AND CARROT PACKS



Grilled Meatloaf, Potato and Carrot Packs image

Packet pleasers contain the all-American favorite meatloaf plus sides of veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 pounds lean ground beef
1 envelope (1.1 ounces) onion recipe and dip soup mix
1 egg
3/4 cup milk
1/2 cup Progresso™ plain bread crumbs
1/3 cup ketchup
1 package (1 pound 4 ounces) refrigerated new potato wedges
3 cups baby-cut carrots
Fresh parsley, if desired

Steps:

  • Heat coals or gas grill for direct heat. Cut six 18x10-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Mix beef, soup mix (dry), egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place loaf on one side of each foil piece; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
  • Fold foil over loaf and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packets 4 to 5 inches from medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender, beef is no longer pink in center and juice of beef is clear. Place packets on plates. Cut large X across top of each packet; fold back foil. Garnish with parsley.

Nutrition Facts : Calories 425, Carbohydrate 44 g, Cholesterol 100 mg, Fiber 5 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg

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