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Grilled Stuffed Meat Loaf

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.

8 ServingsPrep: 25 min. Grill: 50 min. + standing

Ingredients

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
1 tablespoon butter
1 egg, lightly 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
XKick-up the flavor
With Johnsonville Italian Sausage.
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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.

2 of 2

Grilled Stuffed Meat Loaf (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 266 calories, 14 g fat (6 g saturated fat), 96 mg cholesterol, 434 mg sodium, 14 g carbohydrate, 1 g fiber, 21 g protein.