Grilled Stuffed Meat Loaf
Taste of Home
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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,” says Melissa Maseda of Dixon, California.
SERVINGS: 8
CATEGORY: Low Carb
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. Grill: 50 min. + standing
Ingredients:
- 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 pounds ground beef
- SAUCE:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons prepared mustard
Directions:
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 12-in. x 8-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 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 15 minutes before slicing. Yield: 8 servings.