RCI-MT.002.0046.001

Grilled Mesquite Meatloaf

Name: Grilled Mesquite Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground 80/20 chuck; 1 tsp salt (plus a pinch); 1 tsp freshly ground black pepper; 1 1/2 tsp red pepper flake; 1/2 cup panko breadcrumbs; 1 cup soaked mesquite chips; 1/4 cup Worcestershire sauce; 2 tbsp ketchup; 1 unit Juice of 2 lemons; 1/2 large onion (diced); 1/2 cup diced celery; 2 tbsp olive oil; 3 tbsp minced garlic; 1/2 pound charcoal briquets

Unlike regular meatloaf, which is baked in an oven and is the poster child for childhood food horror

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

ground 80/20 chuck
1 pound
salt
plus a pinch
1 tsp
freshly ground black pepper
1 tsp
red pepper flake
1 1/2 tsp
panko breadcrumbs
1/2 cup
soaked mesquite chips
1 cup
Worcestershire sauce
1/4 cup
ketchup
2 tbsp
Juice of 2 lemons
1 unit
onion
diced
1/2 large
diced celery
1/2 cup
olive oil
2 tbsp
minced garlic
3 tbsp
charcoal briquets
1/2 pound

Method

Heat oil on a large sauté pan over medium high heat. Add onion and a pinch of kosher salt and cook until translucent. Add garlic and cook until garlic reaches a golden color. Add celery and cook until lightly browned around edges. Set aside until cool.

Mix together meat, vegetables, lemon, and seasonings except for ketchup. Shape into a 3 1/2 inch by 7 1/2 inch loaf about 2 inches thick. Brush with ketchup and set aside.

Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.

Grill, covered, turning often, until internal temperature reaches 160°.

Remove and let rest for 10 minutes. Serve thick sliced with mashed potatoes, roast vegetables, and gravy, and you've got a plate of sheer comfort.

Grilled Mesquite Meatloaf

Ingredients

Method

What Makes This Variant Distinct