Recipe by Chef Boy-r-Jeni
Mama's meatloaf but for the warmer months... I found meatloaf mix in the freezer and thought it would be delicious to have meatloaf, but it was 90 something degrees outside... wouldn't it be nice to grill it. Of course, I am not the first person to think of it, but this is how I do it.
- 1⁄3 lb ground chuck
- 1⁄3 lb ground veal
- 1⁄3 lb ground pork
- 3⁄4 cup oats, old fashion (I suggest grounding the oats) or oats, instant (again you don't have to but I ground to a breadcrumb consistency)
- 2 7⁄8 ounces vidalia onions, finely chopped (about 3/4 c)
- 1⁄2 cup ketchup
- 1 large egg white
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, minced
- salt (1/4-3/4 tsp)
- 1⁄4 teaspoon black pepper
- Preheat grill, ignite to about 350 degrees ferinheit (for my 3 burner grill, middle only).
- Meanwhile, mix ingredients together; I find my hands are the best tool for the job. After mixed thoroughly, form mixture into a loaf - around 4"x6" loaf.
- Spray grill grates and place loaf on grates to begin grilling.
- At this point, you can choose what, if anything, to top it with -- I use about 1/3c ketshup, 1/4c brwn sugar, dash of wortchestershire sauce; mix together and spread on top of the meatloaf immediately after making the spread. My husband grew up on sliced cheese, and I've read of people putting equal parts BBQ sauce and ketshup as a topping. I really think you could do almost anything: BBQ and pineapple, serve it plain with a fruit salsa on the side, whatever.
- The meatloaf is done once the middle is no longer pink on the inside, about 1 hour depending on the grill heat level. Let rest about 10 minutes before serving.