Cookbook:Grilled Mesquite Meatloaf
Jump to navigation Jump to search
Unlike regular meatloaf, which is baked in an oven and is the poster child for childhood food horrors, this is grilled over mesquite to form a nice crust and smoky flavor.
- 1 pound (450 g) 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
- 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 (225 g) charcoal briquets
- 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°F (72C).
- 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.