Author Notes
Slow roasting the meatloaf indirectly on the grill is a great way to enhance that great umami taste which is synonymous with most peoples idea of the dish. If unable to grill, a 325 degree oven will yield similar results. —Stefano Coppola
Test Kitchen Notes
Grilled meatloaf. What an inventive execution and perfect pairing of flavors. So the ingredients call for carrots and Worcestershire sauce, but the recipe never mentions them again? Who cares. Throw it in. It's meatloaf.
We refrigerated the meatloaf as instructed, and it seared nicely on the grill. Because the given ingredient amounts will render a loaf significantly larger than a standard rugby ball, we divided it into two loafs. The cooking time remained the same as it grills over low heat. The bacon is tricky. Resist the urge to cook it longer than 2 minutes, as you definitely need pliable strips to properly 'shingle' the loafs. Our stiffer bacon resulted in rather sharp-angled shingles. (This did not detract from the taste one bit.) So shingle as you please and baste liberally with the molasses/Dr. Pepper magic. - Catherinejagers —The Editors
Ingredients
- Roast-
-
1 pound
ground Beef Chuck
-
1 pound
ground Beef Sirloin
-
6 ounces
ground Pork
-
3
slices sandwich bread
-
1
Egg
-
1/4 cup
Cream, or milk
-
1
clove Garlic, chopped
-
1/2
sweet onion, diced
-
1
large Carrot, diced
-
1
small Bell Pepper
-
1/2 tablespoon
fresh Thyme, chopped
-
1/2 tablespoon
Chili Powder
-
1 teaspoon
smoked paprika
-
couple dashes
Tabasco
-
1 1/2 teaspoons
ground Black Pepper
-
1 teaspoon
kosher salt
-
6-8
slices good-quality Bacon
-
1/2 tablespoon
Worchestershire Sauce
- Glaze-
-
1/2 cup
Ketchup
-
2 tablespoons
Molasses
-
1/4 cup
Dr. Pepper
-
1 tablespoon
cracked black peppercorns
Directions
-
Beat egg and cream together.
-
Tear bread into small pieces and soak in milk mixture.
-
Meanwhile, pulse garlic, onion, bell pepper, and time in a food processor until finely minced, but not pureed.
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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 making the glaze.
-
For the glaze, combine all ingredients in a small sauce pan and simmer for 5-8 min, until slightly thickened.
-
Preheat grill to high, or oven to 325. If using a grill, heat only one side.
-
Render bacon about halfway, so it is still pliable.
-
Sear meatloaf on all sides, about 3 min per side, then move to cold side of the grill and shingle with bacon. spoon glaze over loaf and close lid.
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Cook for about 15 minutes, spoon glaze over loaf. Close lid.
-
Cook for about 30 minutes longer, until the meat has reached 155 degrees.
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