Grilled Meatloaf Dinner Foil Packs Recipes

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MEATLOAF FOIL PACKETS



Meatloaf Foil Packets image

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

1 lb extra lean ground beef (4% fat or less will be best)
1 lb ground pork (or bulk pork sausage)
1 lb ground veal
1 large onion, minced
2 eggs
1/2 cup milk (or buttermilk)
1 cup breadcrumbs (more as needed)
1/2 cup ketchup (I prefer spicy jalapeno ketchup)
3 (2 ounce) packets lipton onion and mushroom soup mix (each box contains two 2-oz packets)
1 teaspoon cayenne pepper
1 teaspoon garlic salt
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Kitchen Bouquet (Browning and Seasoning Sauce)
1 teaspoon black pepper

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

GRILLED MEATLOAF DINNER FOIL PACKS



Grilled Meatloaf Dinner Foil Packs image

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

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 egg
3/4 cup milk
1/2 cup Progresso™ plain bread crumbs
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired

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

HEALTHY GRILLED BBQ MEATLOAF FOIL PACK



Healthy Grilled BBQ Meatloaf Foil Pack image

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

1/4 cup 2-percent milk
1 large egg
3 tablespoons whole-wheat breadcrumbs
1 tablespoon Worcestershire sauce
4 tablespoons barbecue sauce
2 cups baby spinach
2 scallions, trimmed
1 large clove garlic
12 ounces lean ground beef
8 ounces 99-percent fat-free ground turkey
Kosher salt and freshly ground black pepper
Nonstick cooking spray

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

HEALTHY GRILLED BBQ MEATLOAF FOIL PACK



Healthy Grilled BBQ Meatloaf Foil Pack image

What makes this low-fat BBQ 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

Categories     beef,dinner,grilling,healthy eating,quick and easy

Time 35m

Yield 4 servings

Number Of Ingredients 12

¼ cup 2% milk
1 large egg
3 tbsp whole-wheat breadcrumbs
1 tbsp Worcestershire sauce
4 tbsp barbecue sauce
2 cups baby spinach
2 scallions, trimmed
1 large clove garlic
12 ounce lean ground beef
8 ounce 99-percent fat-free ground turkey
Kosher salt and freshly ground black pepper
Nonstick cooking spray

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°F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve.

MEATLOAF ON THE GRILL



Meatloaf on the Grill image

We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill. I usually don't measure the seasoning, so go by your own tastes.

Provided by RUCIFEY

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 pound ground pork
1 pound ground turkey
2 eggs
2 tablespoons dry bread crumbs
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon basil
1 ½ teaspoons Worcestershire sauce

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
  • Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 2.7 g, Cholesterol 125.1 mg, Fat 13.8 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 102.2 mg, Sugar 0.8 g

GRILLED MEAT LOAF



Grilled Meat Loaf image

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

1/2 cup ketchup
1/2 cup quick-cooking oats
1/4 cup chopped green pepper
1 egg
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 pounds lean ground beef
Additional ketchup, optional

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.

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Line a baking sheet with 4 sheets of foil (about 6-8 inches) and set aside. Combine the brown rice, and water in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 4 sheets of foil. Pound chicken breasts with a meat tenderizer or a rolling pin until they are even. Place the chicken breasts and broccoli florets on the rice.
From gimmedelicious.com


WHY YOU SHOULD BE GRILLING IN FOIL PACKETS - YAHOO
2015-06-06 Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and …
From yahoo.com


GRILLED CRAB LEGS - MEATLOAF AND MELODRAMA
2021-03-09 Instructions. rinse crab legs, pat dry, and place on sheet of aluminum foil. Fold top ends of foil over once or twice, and fold sides over, facing up, to form sealed foil pack. Place foil packs on preheated grill on high or medium high, about 450°, and cook for 10 minutes or until crab is steaming.
From meatloafandmelodrama.com


FOIL PACKET DINNER IDEAS AND RECIPES | SHAPE
2017-02-24 That cuts down on calories and fat—this recipe has just 261 calories per serving. The chicken, broccoli, zucchini, and bell peppers get their flavor from the Italian seasoning—a mixture of oregano, marjoram, thyme, basil, rosemary, and sage. Get the recipe: Easy Baked Italian Chicken and Veggie Foil Packets. 10 of 10.
From shape.com


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