Foil-Packet Mini Meatloaves with Root Vegetables

Make the ultimate comfort food in single-serving foil packets!
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.