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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A twist on traditional meatloaf, this entree gets you out of the kitchen to enjoy the summer sun. From TOH. 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 lbs ground beef |
1/2 cup ketchup |
2 tablespoons brown sugar |
2 teaspoons prepared mustard |
Directions:
1. In a large skillet, sauté mushroom sand onion in butter until tender; set aside.
2. In a large bowl, combine the egg, milk, oats, salt and pepper. Crumble beef over mixture and mix well.
3. On a large piece of heavy-duty foil, pat beef mixture into a 12 x 8 inch rectangle; spoon mushroom mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Discard the foil.
4. Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil. Place meat loaf on foil; place on the grill rack over drip pan.
5. 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°F Let stand 15 minutes before slicing.
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