Grilled Meatloaf

May 2009
Grilled Meatloaf

by 22 people

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Mark and beef go way back. His great-great-grandfather was a cattle farmer in 1840's Austria, and Lobel's, his family's New York City shop, has been open for 60 years.

Makes: 6 servings

Prep: 20 mins

Grill: 1 hr

  • 1 1/2 cups Italian-style breadcrumbs
  • 1/2 cup half-and-half
  • 2 tablespoons grated onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper
  • 1 1/2 pounds ground beef sirloin
  • 1 1/2 pounds ground beef chuck
  • Cooking spray
  1. 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.
  2. 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.
  3. 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.
  • Ground beef should never come to room temperature -- whether at home or in the store. Pick it up just before hitting the checkout line; the package should feel cold.