Grilled Cheesy Meatloaves (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 bunch scallions (white and light green parts), cut into pieces |
1 stalk celery, cut into pieces |
1/4 cup fresh parsley |
1 pound 90 percent lean ground beef sirloin |
1 cup panko breadcrumbs |
1 large egg |
2 teaspoons worcestershire sauce, plus more for brushing |
kosher salt and freshly ground pepper |
3 ounces sharp cheddar cheese, cut into four 2-inch-long sticks |
cooking spray |
3 assorted bell peppers, quartered or cut into large chunks |
1/4 cup ketchup |
Directions:
1. Preheat a grill to medium high. Pulse the scallions, celery and parsley in a food processor until finely chopped; transfer to a bowl. Add the beef, panko, egg, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste. Mix with your hands, then divide into 4 portions; set a piece of cheese on each. Mold the beef around the cheese and form into mini oval-shaped loaves.
2. Stack 2 large sheets of heavy-duty foil; coat the top sheet with cooking spray. Arrange the meatloaves 1 1/2 inches apart in the center of the foil; coat with cooking spray. Bring the foil edges together to make a packet and crimp to seal. Set the packet seam-side down on the grill; add the peppers to the grill, skin-side down. Cover and cook 10 minutes. Flip the peppers, brush with Worcestershire sauce and sprinkle with salt; flip the packet. Continue cooking, covered, 5 to 8 more minutes.
3. Remove the peppers and packet from the grill. Brush the meatloaves with ketchup. Return the open packet to the grill; cook 5 more minutes.
4. Per serving: Calories 314; Fat 12 g (Saturated 6 g); Cholesterol 104 mg; Sodium 748 mg; Carbohydrate 25 g; Fiber 3 g; Protein 28 g
5. Photograph by Justin Walker
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