Grilled Mesquite Meatloaf
Unlike regular meatloaf, which is baked in an oven, this version is grilled over mesquite to form a nice crust and smoky flavor.
Ingredients
- 2 Tbsp olive oil
- ½ large onion, diced
- 1 tsp salt, plus a pinch
- 3 Tbsp minced garlic
- ½ cup diced celery
- 1 pound (450 g) ground chuck (20% fat)
- 2 lemons, juiced
- 1 tsp freshly-ground black pepper
- 1 ½ tsp red pepper flakes
- ¼ cup Worcestershire sauce
- ½ cup panko breadcrumbs
- 2 Tbsp ketchup
- ½ pound (225 g) charcoal briquets
- 1 cup soaked mesquite chips
Method
- Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent.
- Add garlic and cook until garlic reaches a golden color.
- Add celery and cook until lightly browned around edges. Set aside until cool.
- Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside.
- Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.
- Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).
- Remove from heat and let rest for 10 minutes.
- Serve thick slices with mashed potatoes, roast vegetables, and gravy.