Weeknight Cooking

Dinner Tonight: Grill-Roasted Meatloaf + Horseradish Dill Potato Salad

June 11, 2013

This is the meat and potatoes dinner that you'll tell your friends about. Grilled, wrapped in bacon, and glazed with a Dr. Pepper-laced sauce (yes, we went there), this meatloaf delivers. Pair with a kicked-up horseradish potato salad; the combination is new and exciting, but brings back memories of grills and picnics past. A pitcher of minty lemonade or an ice cold beer is all you'll need to go with this menu.

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Horseradish Dill Potato Salad by thirschfeld


Grill-Roasted Meatloaf by Stefano Coppola

The Grocery List

Serves 4 to 6

1 pound ground beef chuck
1 pound ground beef sirloin
6 ounces ground pork
3 slices sandwich bread
1/2 sweet onion
1 large carrot
1 small bell pepper
1/2 tablespoon fresh thyme
6 to 8 slices good bacon
1/4 cup Dr. Pepper
1 1/2 pounds baby Yukon gold potatoes
1/4 cup buttermilk
1 1/2 tablespoons prepared horseradish
1 tablespoon minced fresh dill
1/4 cup chopped green onion

We're assuming that you already have eggs, milk, chili powder, smoked paprika, Tabasco (or other hot sauce), salt, pepper, Worcestershire sauce, ketchup, mayonnaise, and garlic on hand. If not, you'll be needing those things, too! 

The Plan

1. Start the potatoes in a large pot of cold water. Cook for 12 to 15 minutes depending on size. While the potatoes boil, start the meatloaf mix.

2. For the meatloaf, beat the egg and milk together, tear the bread into small pieces and soak in the milk mixture.

3. Meanwhile, pulse garlic, onion, bell pepper, and thyme in a food processor until finely minced, but not pureed. Add milk/bread mixture, spices and hot sauce, pulse twice. In a large bowl, combine meats with the mixture and gently mix in. Form into a "loaf." Wrap in plastic and put it in the fridge while you make the glaze and check your potatoes.

4. When the potatoes are ready, let them cool in a colander while you finish everything else. For the meatloaf glaze, combine the 4 ingredients and simmer in a pan for 5 to 8 minutes. This is a great time to pre-heat your grill! (Just one side.)

5. Render the bacon halfway, so that it's partly cooked but is still pliable. Time to sear your meatloaf on all sides, and then put onto the cooler side of the grill and wrap in bacon!

6. After 15 minutes, spoon the glaze over your bacon-y loaf. Cover with grill lid and let it go for another 30 minutes.

7. Mix the potato salad dressing together and add the potatoes, coating all over. Serve alongside thick slices of grill-roasted meatloaf!

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1 Comment

Scott B. October 19, 2013
what four ingredients make up the glaze??