Recipe

Grill-Roasted Meatloaf

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by CatherineTornow

Photo 2 of 4
by Stefano Coppola

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by CatherineTornow

Photo 4 of 4
by CatherineTornow

This recipe was entered in the contest for Your Best Meatloaf
A&M's Testing Notes: Grilled meatloaf. What an inventive execution and perfect pairing of flavors. So the ingredients call for carrots and Worcestershire sauce, but the recipe never mentions them again? Who cares...
Grilled meatloaf. What an inventive execution and perfect pairing of flavors. So the ingredients call for carrots and Worcestershire sauce, but the recipe never mentions them again? Who cares. Throw it in. It's meatloaf.
We refrigerated the meatloaf as instructed, and it seared nicely on the grill. Because the given ingredient amounts will render a loaf significantly larger than a standard rugby ball, we divided it into two loafs. The cooking time remained the same as it grills over low heat. The bacon is tricky. Resist the urge to cook it longer than 2 minutes, as you definitely need pliable strips to properly 'shingle' the loafs. Our stiffer bacon resulted in rather sharp-angled shingles. (This did not detract from the taste one bit.) So shingle as you please and baste liberally with the molasses/Dr. Pepper magic. - Catherinejagers

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Chef
Stefano Coppola's Notes: Slow roasting the meatloaf indirectly on the grill is a great way to enhance that great umami taste which is synonymous with most peoples idea of the dish. If unable to grill, a 325 degree...
Slow roasting the meatloaf indirectly on the grill is a great way to enhance that great umami taste which is synonymous with most peoples idea of the dish. If unable to grill, a 325 degree oven will yield similar results.

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Serves 4-5

Roast-:

1 pound ground Beef Chuck Ask the
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1 pound ground Beef Sirloin Ask the
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6 ounces ground Pork Ask the
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3 slices sandwich bread Ask the
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1 Egg Ask the
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1/4 cup Cream, or milk Ask the
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1 clove Garlic, chopped Ask the
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1/2 sweet onion, diced Ask the
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1 large Carrot, diced Ask the
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1 small Bell Pepper Ask the
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1/2 tablespoon fresh Thyme, chopped Ask the
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1/2 tablespoon Chili Powder Ask the
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1 teaspoon smoked paprika Ask the
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couple dashes Tabasco Ask the
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1 1/2 teaspoon ground Black Pepper Ask the
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1 teaspoon kosher salt Ask the
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6-8 slices good-quality Bacon Ask the
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1/2 tablespoon Worchestershire Sauce Ask the
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Glaze-:

1/2 cup Ketchup Ask the
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2 tablespoons Molasses Ask the
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1/4 cup Dr. Pepper Ask the
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1 tablespoon cracked black peppercorns Ask the
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Beat egg and cream together.
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Tear bread into small pieces and soak in milk mixture.
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Meanwhile, pulse garlic, onion, bell pepper, and time in a food processor until finely minced, but not pureed.
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Add milk/bread mixture, spices and hot sauce, pulse twice.
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In a large bowl, combine meats with the mixture and gently mix in.
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Form into a "loaf". Wrap in plastic and put it in the fridge while making the glaze.
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For the glaze, combine all ingredients in a small sauce pan and simmer for 5-8 min, until slightly thickened.
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Preheat grill to high, or oven to 325. If using a grill, heat only one side.
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Render bacon about halfway, so it is still pliable.
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Sear meatloaf on all sides, about 3 min per side, then move to cold side of the grill and shingle with bacon. spoon glaze over loaf and close lid.
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Cook for about 15 minutes, spoon glaze over loaf. Close lid.
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Cook for about 30 minutes longer, until the meat has reached 155 degrees.
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