Weather: Less than ideal. Cold, rainy, and gray.
Prep Time: 20 minutes
Cook Time: 2 hours
Meatloaf:
3 pounds ground meat (I used 50/50 turkey/beef.)
2 lg eggs
2 tablespoons flaxmeal
3 tablespoons taco seasoning
1 cup crushed potato chips
1 12oz can of diced tomatos
1 small onion, diced
1/2 large green pepper, diced
1 large broccoli stem, diced
Toss everything into a large bowl, and mix and mash it all together. I find the Kitchenaid works well for this. Get a grill-safe baking dish and toss in the meat mixture.
Our grill has four burners. To best simulate an indoor oven, I turned on the two outside burners to med-low and put the meatloaf in the center. This brought the grill temperature to 400 degrees. Let the meatloaf cook until the internal temperature is 165 degrees.
Mashed Potatoes:
6 small - medium potatoes
3 tablespoons butter
3/4 cup sour cream
1 teaspoon garlic salt
1 tesspoon ground pepper
Our grill has an extra burner on the side - which makes mashed potatoes on the grill real easy! About an hour after the meatloaf started, start boiling the potatoes. When they're tender, drain the potatoes and mash them all together. (Again, I use the Kitchenaid.) Add the butter, sour cream, garlic salt, and ground pepper and mix again. If the meatloaf isn't finished yet (mine wasn't!) put the potatoes in another grill-safe container and pop them in the grill to stay warm.
Steamed Broccoli:
1 broccoli head, rinsed and diced
Wrap the broccoli in an aluminum foil "envelope". If desired, toss in a pat of butter. Put the foil packet on the grill 20 minutes before the meatloaf is finished. I put mine on the top shelf of the grill, far away from any flames.
Verdict: Success! Of course it was a success - otherwise I'd never have started this blog! The meatloaf was moist, the potatoes were delicious, and the broccoli was tender. A perfect weekend meal.
-- Save your meatloaf leftovers (and the juices in the bottom of the pan). Leftover Wednesday starts with extra meatloaf!
No comments:
Post a Comment