Name: Foil-Packet Mini Meatloaves with Root Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds ground beef (85% lean); 1 large egg; 1/2 cup panko; 1/4 cup plus 2 tablespoons barbecue sauce; Kosher salt and freshly ground pepper; 2 scallions, thinly sliced; Cooking spray; 3/4 pound small red-skinned potatoes, cut into small cubes; 2 carrots, thinly sliced; 2 parsnips, thinly sliced; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh thyme, roughly chopped

Directions

Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

Cook’s Note

Brush the barbecue sauce on the meatloaves after grilling — otherwise it might get too dark on the grill.

Photograph by Ralph Smith

Foil-Packet Mini Meatloaves with Root Vegetables

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