Grilled Stuffed Meat Loaf Recipes

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GRILLED STUFFED MEAT LOAF



Grilled Stuffed Meat Loaf image

A twist on traditional meat loaf, this meat loaf lets you get out of the kitchen to enjoy the summer sun. My husband loves this dish served with grilled corn on the cob. -Melissa Maseda, Dixon, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
1 tablespoon butter
1 large egg, lightly beaten
1/3 cup whole milk
1/2 cup old-fashioned oats
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared mustard

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender; set aside., In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle; spoon mushroom mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard foil., Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil (about 14 in. square); cut three slits in foil. Place meat loaf on foil; place on the grill rack over drip pan., Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill, covered, 15-20 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 266 calories, Fat 14 g fat (6 g saturated fat), Cholesterol 96 mg cholesterol, Sodium 434 mg sodium, Carbohydrate 14 g carbohydrate (9 g sugars, Fiber 1 g fiber), Protein 21 g protein.

GRILLED STUFFED MEATLOAF



Grilled Stuffed Meatloaf image

"A twist on traditional meatloaf, this entree gets you out of the kitchen to enjoy the summer sun." From TOH.

Provided by Courtly

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
1 tablespoon butter
1 egg, beaten
1/3 cup milk
1/2 cup old fashioned oats
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared mustard

Steps:

  • In a large skillet, sauté mushroom sand onion in butter until tender; set aside.
  • In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well.
  • On a large piece of heavy-duty foil, pat beef mixture into a 12 x 8 inch rectangle; spoon mushroom mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard the foil.
  • Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil. Place meat loaf on foil; place on the grill rack over drip pan.
  • Grill, covered, over indirect medium heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°F Let stand 15 minutes before slicing.

Nutrition Facts : Calories 268.9, Fat 15.7, SaturatedFat 6.4, Cholesterol 89.5, Sodium 409.4, Carbohydrate 13.1, Fiber 1, Sugar 7.8, Protein 18.7

"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

1 cup ketchup
1/3 cup light brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider or sherry vinegar
Freshly ground black pepper
2 pounds ground meat (I'm using beef)
1 cup breadcrumbs
1 cup peeled and grated onion (I'm using yellow)
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon spice mix (I'm using Old Bay)
5 shakes Worcestershire sauce
2 large eggs, beaten
1 head roasted garlic, mashed, recipe follows
Kosher salt and freshly ground black pepper
8 ounces smoked sausage (I'm using kielbasa), optional
3 heads garlic
3 teaspoons olive oil

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.

STUFFED MEATLOAF



Stuffed Meatloaf image

Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 29

1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped fresh Italian parsley leaves
2 large eggs
1/4 cup ketchup
1 teaspoon salt
3/4 teaspoon ground black pepper
2/3 cup dried bread crumbs
1 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
1/2 cup marinara sauce
3/4 cup grated provolone
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
  • Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
  • Preheat oven to 350 degrees F.
  • Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  • Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

SUPER STUFFED MEATLOAF



Super Stuffed Meatloaf image

Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.

Provided by CleopatrasCat

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

1 ½ pounds ground beef
1 ⅓ cups dry bread crumbs
1 egg, slightly beaten
½ onion, finely chopped
¼ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh garlic
1 ½ teaspoons Italian seasoning
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 yellow onion, chopped
1 (6 ounce) package portobello mushroom caps, chopped
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
  • Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
  • Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
  • Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 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.

SMOKED STUFFED MEATLOAF



Smoked Stuffed Meatloaf image

I decided to try something different for my first grill outing of the year. This turned out wonderful, even my step-daughter who isn't a meatloaf fan said I could make this again! Note: directions are based on using a gas grill. Adjust for your particular circumstances. Prep time does not include freezer time.

Provided by KeithInWPG

Categories     Breads

Time 3h20m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 small onion, finely chopped
1/2 green pepper, finely chopped (optional)
2 garlic cloves, minced
1 cup fresh breadcrumb
2 eggs, lightly beaten
3/4 cup ketchup
1/4 cup milk
1 1/2 cups swiss-cheddar-jack cheese mix
1 1/2 cups ketchup, divided
1/2 cup brown sugar

Steps:

  • Mix all meatloaf ingredients in a bowl. Blend the mixture about 4-5 minutes.
  • Spread mixture flat on saran wrap. Top meat mixture with brown sugar, shredded cheese, and 1 cup ketchup (in that order), spreading evenly over meat. Roll up loaf using saran wrap to form. Twist ends of saran wrap and place in freezer for approximately 1 hour to firm up.
  • Prepare smoke pouch with 1 handful of wet mesquite chips and 2 handfuls of dry chips using aluminum foil. Poke several holes in the pouch with a fork so smoke can escape. Light one side of grill to high, leaving other side off. Place smoke pouch on hot side of grill, and wait for pouch to start smoking. Once pouch is smoking, place meatloaf on grill. Smoke until loaf registers 160 deg. in middle (approx 3 hours). Cover with remaining 1/2 cup of ketchup during last 30 minutes of cook time.
  • Remove from grill and allow to rest 15-20 minutes. Slice and serve.

Nutrition Facts : Calories 427.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 123.3, Sodium 1220.2, Carbohydrate 55.5, Fiber 1.3, Sugar 39.9, Protein 20.6

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