Meatloaf From The Daily Grill Food

"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.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

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.

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.

MEATLOAF FROM THE DAILY GRILL

Steps:

• 1. Preheat oven to 375 degrees. Place ground beef in a large mixing bowl. In a medium-sized skillet, heat the butter or oil and add the garlic and shallots; saute for 3 minutes then add onion, celery and carrots. Continue to saute until the vegetables are tender. Remove from pan and let cool.
• 2. Add all ingredients, including the cooled vegetables, to the meat and mix well. Oil or spray 2-4* loaf pans and line them with wax paper, then pack with meat mixture.
• 3. Fold the wax paper over the top of each loaf, then top with a large lettuce leaf. Cover the pan with foil.
• 4. Place pans in preheated oven and bake for 1 hour and 15 minutes or until internal temperature reaches 165 degrees. Allow to sit 15 minutes before cutting into serving sized pieces.
• 5. *Makes up to 4 loaves, depending on the size of your loaf pans. These loaves freeze well.

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.

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.).

MEATLOAF ON THE GRILL

Steps:

• 1. Get all ingredients together.
• 2. In a large bowl, combine all the meatloaf ingredients. Mix with your hand to combine the ingredients and spices together and mix well. Place in refrigerator for at least 2 hours, to meld the flavors.
• 3. Place all ingredients for meatloaf topping in a bowl and mix well. Refrigerate.
• 4. Get the grill ready for indirect heat. Place 25 to 30 briquet on each side. Light and burn for 20 minutes or until white. Place hickory chips on each side if desired.
• 5. Place the meatloaf in loaf pan(s).
• 6. Place loaf pan(s) on the grill, away from heat. If using coals, check your coals and put more in if needed. Grilled for 45 minutes. If needed put 10 briquet on one side.Remove the loaf from grill, and pour out grease from pan(s).
• 7. Add meatloaf topping to meatloaf, and grill for half hour, or until done. Also, you can grill Bushes baked beans on the grill the last 15 minutes. Just place over the coals.
• 8. Remove from grill, place on a platter.

GRILLED BBQ MEATLOAF

Steps:

• Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
• In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
• Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

GRILLED MEATLOAF DINNER FOIL PACKS

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.