Making this grilled meatloaf recipe is a a breeze. It cooks fairly quickly and comes off the grill juicy and flavorful.
I made one of these just last week over at my neighbors Jeff and Jenny's house. Jeffrey had his grill going, so I decided to make us a nice and spicy meatloaf. Here's how it all went together.
For this recipe you'll need...
Two pounds of ground beef
One whole egg
Three slices white bread, crumbled
One small can tomato sauce
Two tablespoons dried onion flakes
One tablespoon Worcestershire sauce
One tablespoon prepared yellow mustard
One tablespoon Louisana hot sauce
One teaspoon salt
One teaspoon black pepper
One-half teaspoon garlic powder
One-half teaspoon ground cayenne pepper (or to taste)
Combine all of the ingredients, blending well. Pull out about 3 feet of heavy duty aluminum foil and fold it in half to double it. Spray the center of the foil with "Pam for Grilling" non-stick spray.
Form the ground meatloaf mixture onto the foil, about two inches thick. You can make it round, square or octagonal. The shape doesn't really matter, but the thickness does.
Pull the edges of the foil up and bring them over the meatloaf. The meat doesn't have to be completely wrapped. In fact, your grilled meatloaf will have a better flavor when the top is left exposed as it cooks.
Place the meatloaf directly over medium coals and cover the grill. Cook for one hour and check the internal temperature. When it reaches 155 degrees Fahrenheit, remove it and let it rest for 10 minutes. Serve with your favorite side dishes.
You can adjust this grilled meatloaf recipe for sensitive tastebuds by deleting the hot sauce and cayenne pepper, using only 1/4 teaspoon of black pepper, and replacing the tomato sauce with ketchup. This will make a milder, sweeter meatloaf, perfect for the young ones and Grandma.