Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
"What You Got" Meatloaf on the Grill
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 745
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 39 g
- Cholesterol
- 196 mg
- Sodium
- 1021 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 745
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 39 g
- Cholesterol
- 196 mg
- Sodium
- 1021 mg
Ingredients
Glaze:
Meatloaf:
Roasted Garlic:
Directions
- For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
- For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
- Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
- In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
- Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
- Serve with potatoes or a side salad or use on a sandwich.
Roasted Garlic:
Yield:
3 heads garlic
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
- When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.
Cook’s Note
For more ingredient substitution ideas, see the article below.
