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Grilled Stuffed Meat Loaf

 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. —Melissa Maseda, Dixon, California
8 ServingsPrep: 25 min. Grill: 50 min. + standing


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoons prepared mustard


  • 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.

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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, covered, 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.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.