Smoky, Barbequed Meatloaf and Steak Fries
Ingredients
Meatloaf:
1 pound lean ground beef
1 pound ground pork
1 teaspoon over flowing with Worcestershire Sauce
2 cups of bread crumbs, Panko are a nice and hearty choice
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 cup of barbeque sauce, I really like Sweet Baby Ray’s
1/2 cup ketchup
1 baked potatoes per person, plus one extra
Preparation
1
In a large bowl, combine;
2
Ground beef
3
Ground pork
4
In a small bowl, combine;
5
Egg
6
Worcestershire sauce
7
Combine that mixture with the meat
9
Add the onions and mix well
10
In another small bowl, mix together;
11
Bread crumbs
12
Granulated garlic
13
Tarragon
14
15
Pepper
17
Add the dry mixture to the meat mixture and combine
18
Line a pan or baking sheet with aluminum foil
19
Split the meat mixture in two
20
Form two large oval/rectangular shaped loaves
21
Refrigerate until ready to grill
22
Mix together;
23
Barbeque sauce
24
Ketchup
25
Spread generously over the two loaves
27
You may require two spatulas to transfer the loaves from the pan to the grill, placing it directly on the grates
28
Reduce heat to medium-low
29
30
Remove the loaves from the grill and allow to stand for an additional 10 minutes
32
Steak Fries:
33
Couldn’t be easier! These are so delectable that I usually figure one baked potato per person plus one extra for the group.
34
Pre-heat the oven to 375°
35
Line 2-3 baking sheets with aluminum foil (for super cinchy cleanup)
36
Scrub the potatoes
37
Cut the potatoes in half
38
Cut each half into eighths
40
Drizzle with oil and brush to apply evenly
41
Sprinkle with;
42
Course sea salt
43
Cracked black pepper
44
Flip the potato wedges over
45
Sprinkle with salt and pepper
46
Cook for approximately 35 minutes, until nice and golden brown
48
More recipes, more good grilling, more tasty and tangy meals…..
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About
As the More is More Mom®, I’m all about…..more tasty and tangy meals to feed my family! Doesn’t a good, old fashioned, meatloaf sound delicious? The problem, I find, with baking meatloaf in a loaf pan, is the fat. It always results in kind of a gross, congealed layer. That certainly doesn’t sound terribly appetizing. I, however, have the perfect solution…..grill it!
The beauty of the grilling method is that all of the juices drip down onto the flames, creating a nice, smoky flavor for the meat. It’s kind of like grilling a gi-normous hamburger patty, and who doesn’t like that?
Frequently I will prepare the meatloaf mixture the night before, or earlier in the day for a quick and simply prepped meal.
Yield:
6
Added:
Thursday, December 16, 2010 - 6:01am
