Cookbook:Grilled Mesquite Meatloaf
Unlike regular meatloaf, which is baked in an oven and is the poster child for childhood food horrors, this is grilled over mesquite to form a nice crust and smoky flavor.
- 1 pound (450 g) ground 80/20 chuck
- 1 tsp salt, plus a pinch
- 1 tsp freshly ground black pepper
- 1 1/2 tsp red pepper flake
- 1/2 cup panko breadcrumbs
- 1 cup soaked mesquite chips
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- Juice of 2 lemons
- 1/2 large onion, diced
- 1/2 cup diced celery
- 2 Tbsp olive oil
- 3 Tbsp minced garlic
- 1/2 pound (225 g) charcoal briquets
- Heat oil on 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 meat, vegetables, lemon, and seasonings except for ketchup. Shape into a 3 1/2 inch by 7 1/2 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 (72C).
- Remove and let rest for 10 minutes. Serve thick sliced with mashed potatoes, roast vegetables, and gravy, and you've got a plate of sheer comfort.