GRILLED MEAT LOAF
Grilled Meat Loaf is the perfect summertime twist on a comforting family favorite. Shape the meat into loaves and "bake" them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice. -Catherine Carpenter, Barnesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 loaves (4 servings each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil)., Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 242mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
GRILLED MEATLOAF DINNER FOIL PACKS
Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 165°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 110 mg, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 12 g, TransFat 1 g
MEATLOAF FOIL PACKETS
I was tasked with making foil packet meals for a camping trip with friends. I decided to try it with meatloaf, because I could make it in advance and keep it in plastic baggies in the cooler until I was ready to make the packets at the campsite. You could also throw these packets on the grill! See the important tips below before you shop.
Provided by Faux Chef Lael
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Tip 1: Meatloaf is dry and crumbly if you don't have enough of the right kind of fat in it, and by itself, beef doesn't have the right kind of fat. That's the reason why beef, pork AND veal are used. Each of these meats have properties which will help with the flavor and texture of the meatloaf. You can buy the meats separately, but many stores carry "meatloaf mix" which combines all three meats for your convenience.
- Tip 2: Because you'll be cooking the meat and veggies in one packet, it's important to buy beef with the lowest fat possible, since you'll get plenty of fat from the pork. I use 4% fat, and I wouldn't recommend anything over 7%. After it cooks, you'll be left with a thin, flavorful gravy in the bottom of the packet that will not taste too greasy.
- Tip 3: Some stores do not carry Lipton Onion and Mushroom soup mix, so if you can only find Onion soup mix, that will be fine, but you'll need to add about a cup of finely chopped mushrooms to your meatloaf mix. Even if you don't like mushrooms, they are necessary to hold in moisture and flavor. You won't taste them in the soup mix or finely chopped.
- Tip 4: It's very important not to overmix your meatloaf, as it can become tough. It's best to combine all the ingredients (except the meat and breadcrumbs) in a bowl first, then add the meat and squish it all together until you have a very wet mix, then add as much breadcrumbs as needed to create a sticky loaf that will keep it's shape.
- Tip 5: I actually use throw-away pie tins covered in heavy duty foil for when we go camping, because I like the stability of the pie tin. But if you're using only foil, be sure to use two layers of heavy duty foil.
- Let's get started! In your largest mixing bowl combine all the wet ingredients including eggs, stir thoroughly.
- Add to the mixture, all the remaining ingredients except the meats and the breadcrumbs. Stir thoroughly.
- Add all the meats and using your hands (I wear plastic gloves) mash all the ingredients together, making sure to incorporate all the meats together and spices throughout the mixture. At this point it should be very wet.
- Finally, add the breadcrumbs to stiffen the mixture. Start with one cup of breadcrumbs and add more as needed to create a sticky loaf that will hold its shape. DO NOT OVERMIX or it will become tough.
- At this point, you can cook the meatloaf in a pan as you would any typical meatloaf recipe. If making foil packets, you have two options; either make them ahead for later, or make them now to go straight on the fire. If making ahead, you should separate out the portion size you prefer (I made big, hearty 1/2 lb portions). Place the portions in separate plastic baggies until ready to use. It's important NOT to include your side veggies in the baggie. When you're ready to cook them, shape the portions into mini-meatloaves and place them on top of your choice of veggies and herbs (I like baby red potatoes, onions and carrots with olive oil, seasoning salt, pepper and fresh herbs like rosemary, thyme or sage.) Then wrap it all up in heavy duty foil and cook it on the campfire for 45-60 minutes, depending on portion size. When the veggies are done, the meat will be done, so check the carrots and potatoes for doneness. When it's done, you can add shredded cheese on the top and close the packet for a few minutes to let it melt. We also like ketchup drizzled on the top.
Nutrition Facts : Calories 560.7, Fat 28.4, SaturatedFat 11, Cholesterol 228.3, Sodium 934.7, Carbohydrate 23.6, Fiber 1.6, Sugar 7.5, Protein 50.2
HEALTHY GRILLED BBQ MEATLOAF FOIL PACK
What makes this low-fat meatloaf speedier than the typical oven version? The reflective surface of the foil packet, which traps and intensifies the heat like a mini silver oven. Plus the loaf is slightly thinner, so it cooks more quickly while maintaining a flavorful char on the surface.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat.
- Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl.
- Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands.
- Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet.
- Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.
Nutrition Facts : Calories 290 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 35 grams, Sugar 6 grams
"WHAT YOU GOT" MEATLOAF ON THE GRILL
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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.
- 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.
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- Preheat a grill to medium. In a large bowl, stir together the breadcrumbs, half-and-half, onion, garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the beef sirloin and chuck and mix until just combined.
- Stack two 2-foot-long sheets of heavy-duty foil. Coat the top sheet with cooking spray. Place the meat mixture on top and shape into a 5-by-8-inch rectangular loaf. Fold up the sides of the top foil sheet to make a sturdy package. Turn the package a half-turn and fold in the sides of the bottom foil sheet to seal the meatloaf.
- Place the package on the grill, cover and grill for 35 minutes; turn the package over and grill until the meatloaf is firm to the touch, about 25 minutes more. Let rest for 5 minutes, then unwrap and let stand for another 5 minutes before slicing.
GRILLED MEATLOAF DINNER FOIL PACKETS - RECIPES - FAXO
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- In a medium bowl, mix ground beef, dry soup mix, egg, milk and breadcrumbs; shape into 6 loaves, each 4x2 1/2x1 inch. Place a loaf on each foil sheet; top each with about 1 T. ketchup. Place 1/2 c. potatoes and 1/2 c. carrots around each loaf.
- Bring up 2 sides of foil so that the edges meet; seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
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4.7/5 (18)Category MeatCuisine AmericanTotal Time 50 mins
- Heat the grill to 375°F. If you are using a charcoal grill, or a gas grill that allows you to have variable heat, you will want to have one VERY HOT side with direct heat for searing, and then a side that is indirect heat for cooking.
- In a small skillet, heat the butter over medium, add the minced onion, sprinkle with the salt, and then sauté over medium heat until the onions are soft and translucent, about 10 minutes. Let the onions cool.
- To a large bowl add the ground beef, egg, Ritz cracker crumbs, cooled sauteed onions, and seasoning. Mix with clean hands until everything is evenly combined. Then add half of the spicy ketchup and mix until combined. Do not over-mix.
25 DELICIOUS AND EASY FOIL PACK DINNERS (PERFECT FOR THE ...
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Published 2019-05-06
- Chicken Fajitas in a Foil Pack. Delicious chicken fajitas in a foil pack, with Mexican-spiced chicken, black beans, peppers, and onions. Get the recipe here.
- BBQ Chicken, Sweet Potato, and Onion Foil Pack Dinner. A tasty combination of bacon, chicken, sweet potatoes and onions. Get the recipe here.
- Pineapple Coconut Tin Foil Packet Chicken. A simple and exotic-tasting 4 ingredient meal! Get the recipe here.
- Tin Foil Packet Butter Chicken. The foil packet version of a delicious Indian favorite. Get the recipe here.
- Bacon Ranch Chicken Foil Packets. You cannot go wrong with this combination of ingredients. Get the recipe here.
- Asian Chicken and Vegetable Foil Packet. Just like stir fry, but in a foil packet! Get the recipe here.
- Camping Chicken Foil Dinner. The perfect campsite dinner, or when you want to feel like you’re camping in your own backyard. Get the recipe here. Beef & Turkey Foil Pack Dinner Recipes
- Campfire Philly Cheesesteak Sandwich. Who knew you could make a philly cheesesteak in a foil pack! Get the recipe here.
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24 TIN FOIL DINNER RECIPES - INSANELY GOOD
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Estimated Reading Time 5 mins
- Greek Potato Foil Packs. If you’re looking for a delicious, fiber-rich dinner, small boiled potatoes are just the ticket. Mix feta cheese, lemon zest, olive oil, garlic, olives, salt, pepper, and herbs together with baby potatoes.
- Grilled Salmon in Foil. Garlic lovers will rejoice in this grilled salmon recipe. Imagine a butter-garlic mixture topped with lemon zest, plus white wine for a flavorful kick.
- Foil Packet Burgers. Grilled burgers make for a delish, juicy meal. But wait, what if you don’t have a grill or the energy to use one? I recommend this recipe, which cooks burgers in foil packets inside the oven at 400 degrees.
- Foil Packet Steak, Potatoes and Veggies. This is the recipe you need to cook meat, veggies, and potatoes at once. Infused with strong buttery and garlic flavors, this meal is unforgettable.
- Chicken Fajita Foil Packs. Nothing quite beats this yummy foil pack meal that can be cooked all-year-round. You can bake it, grill it, or cook it like a campfire chef.
- Ham and Cheese Sandwich. Looking for a light yet flavorsome meal? Gather up some slices of ham and cheese and your tin packets for this quick and no-mess recipe.
- Shrimp Boil. This shrimp boil recipe offers you a full meal right out of a tin foil packet. Think deveined and peeled shrimps, baby red potatoes, andouille sausage, and corn on the cob.
- Campfire Chili Cheese Fries. You might want to satisfy your junk food craving the next time you go camping. This is when the heavenly campfire chili cheese fries come in.
- Foil Packet Chicken Rice and Broccoli. Keep it balanced by trying this nutrient-packed meal next. The main ingredients include chicken and rice with some fresh greens.
- Tater Tot and Meatball Foil Packs. Put your potatoes and meat to good use with this kid-friendly recipe. Tater tots, meatballs, cheese — on a grill, in a tinfoil packet — it’s an exciting meal that children will love.
CAMPFIRE DINNER MEATLOAF FOIL PACKETS - SKINNYTASTE
From skinnytaste.com
4.8/5 (12)Category DinnerCuisine American, BBQTotal Time 45 mins
- Preheat the grill to high heat, covered. Place 4 large (10 x 18-inch pieces of heavy-duty aluminum foil on a flat surface.
- Place the vegetables in a medium bowl and mix well with olive oil, 3/4 teaspoon salt and black pepper, divide between 4 pieces of foil and place in the center of each.
- In a medium bowl combine ground turkey, oatmeal, 3 tablespoons bbq sauce, onion, egg, 3/4 teaspoon salt and marjoram, mix well. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch free-form loaf. Transfer to the foil over the veggies. Brush the remaining 3 tablespoon BBQ sauce over the top of the loaves.
- Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
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