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Meatloaf on the Grill (Ultimate Recipe Swap)
Posted By Jessica Fisher On May 25, 2011 @ 7:33 pm In URS | 21 Comments
Whether you call it barbeque, cooking out, or grilling, cooking food over an open flame adds a different level of flavor that you don’t find when you broil, bake, or pan fry foods. As summer approaches, it’s a nice way to cook dinner without heating up the kitchen — and if the weather’s nice, then it’s a great excuse to get out of doors.
Hot off the grill at our house is Meatloaf. Yes, really. I had meatloaf on my freezer cooking list for this week and wondered what it would be like if I grilled it, instead of baking it in the oven. Our grill, a Holland Heritage Grill  is an odd bird. It cooks like an oven, so I knew it would probably work.
I made two one-pound meatloaves and wrapped them in foil. (This is the great make-ahead part of this meal.)
Then near dinnertime, I threw them both on the grill, wrapped. Since this was an experiment, I left one wrapped longer than the other. I recommend unwrapping the foil after about 15 or 20 minutes. Then the covered heat of the grill should brown the top of the meat. The foil-wrapped meatloaf looked a little boiled, while the uncovered one developed a nice brown crust.
At this point you could baste the meatloaf with a sauce, but we like it plain. Once I knew it was done, I took it off the foil and let the grill brown it. I don’t think that really had much of an effect.
I also am not sure that this is a super-economical way to cook your dinner. Propane can be expensive and your oven may be more efficient than your grill.
This method does grant you a few things:
2 pounds ground beef
1 1/2 cups fresh bread crumbs
3 eggs, beaten
1/2 cup chopped onion
1/2 Tablespoon garlic
1 Tablespoon dried parsley
1/2 Tablespoon dried basil
1/2 teaspoon kosher salt
Combine all the ingredients in a large bowl. Don’t mix it too much, just enough to distribute ingredients throughout the mixture.
Lay out two large sheets of aluminum foil. Spray each sheet with nonstick spray.
Divide the meat mixture into two equal parts, placing one part on each sheet of foil. Form each portions into a loaf. Wrap well with the aluminum foil.
Cook the wrapped loaves on a hot grill for 15 to 20 minutes. Unwrap the loaves and allow the meatloaf to cook for another 20 to 30 minutes or until cooked through.
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