Tuesday, October 27, 2009
Meatloaf on the grill? You betcha!
A couple of weeks ago, Dave of WeberCam.com posted about making a meatloaf on his Weber grill - not just any meatloaf, but a loaf with the good meat, a mixture of Veal, Beef and pork. (see his post here)
Tonight, highly inspired by Dave's carnivorous grilling triumph, I made my own, following his recipe suggestion as follows:
Ingredients & method:
In a big ol' bowl, combine the following:
A bit over a pound of the veal, beef & pork mixture (picked up from the Grandview Kroger).
about 1 1/2 teaspoons of sea salt (don't exclude the salt!)
2 oz milk
additional seasonings (these are similar to Dave's suggestion, but you can pretty much do what ever you like here)
3/4 cup of breadcrumbs - I made homemade breadcrumbs (a toasted hot dog bun (makes 1/2 cup) plus 1/4 cup panko to make 3/4 cup, to which I added:
1/2 teaspoon of fresh ground black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 teaspoon garlic powder
(mixed it all in the little food processor to blend it well).
1 nice fresh large egg to bind it all together.
Mix it all gently with the best tool available - your two attached hands.
I formed it into a nice loaf in a small lightly greased foil lined pan and gave it a light coating of BBQ sauce (hickory flavor, I think). I placed pan on one side of my gas grill and had the flame turned up high on the other side to cook it with indirect heat for about 45 minutes. I let mine get to an internal temp of 160°F (be careful out there!), removed the pan from the grill to the kitchen counter where I let it sit covered for about 5 minutes.
Then I sliced it and served it up with some baked russets with butter and sour cream ( as shown above).
Thanks, Dave, for the inspiration, it was a great dinner!