Grilled Meat Loaf

Grilled Meat Loaf
Beatriz Da Costa
Wrapping the loaf in foil and cooking it on the grill helps the meat stay tender and juicy.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
70
minutes

Ingredients

2
yellow onions
1 1/2
pounds
ground beef
1/3
cup
tomato paste
1/2
cup
dry bread crumbs
1
cup
grated white Cheddar (about 4 ounces)
1/4
cup
fresh parsley leaves, roughly chopped
1
egg, beaten
3
teaspoons
kosher salt
1/2
teaspoon
freshly ground black pepper
1/2
pound
new potatoes, cut into 1-inch chunks
2
tablespoons
olive oil

Directions

  1. Heat grill to medium. Finely dice 1/2 onion. In a large bowl, combine the diced onion, beef, tomato paste, breadcrumbs, Cheddar, parsley, egg, 2 teaspoons of the salt, and 1/4 teaspoon of the pepper.
  2. Have ready 2 sheets of foil, each 3 feet long, stacked on top of each other. Fold the foil in half, then unfold, so there's a crease in the center. Place the mixture in the center of the right half and shape it into a loaf. Cut the remaining onions into 1-inch wedges. Place the onions and potatoes around the loaf, drizzle with the oil, and season with the remaining salt and pepper. Fold the left side of the foil over the top, and fold all the edges together several times to create a tight seal.
  3. Place on grill and cook, turning upside down every 6 to 7 minutes, until the loaf is cooked through and registers 150° F on an instant-read thermometer, about 40 minutes total. Let rest for 10 minutes before slicing.

 

Sara Quessenberry
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Calcium 288.58 mg
  • Carbohydrate 29.94 g
  • Cholesterol 193.1 mg
  • Fat 35.32 g
  • Fiber 3.55 g
  • Iron 6.48 mg
  • Protein 47.16 mg
  • Sat Fat 14.37 g
  • Sodium 1273.86 mg
What does this mean? See Nutrition 101.