Wednesday, May 23, 2012

Meatloaf of the Grill

Last night, I tried a new twist on one of our favorite dinners:  Meatloaf.
With the meat in a large bowl, mix in a scrambled egg or two, 1/2 cup bread crumbs (We like whole wheat Panko), salt, pepper, Cheyenne pepper, an onion, chopped fine.  Mix well, and form into a loaf.  Chop at least three cloves Garlic into small slivers and poke into the top all over.  Brush 1/4 cup Dijon Mustard over the top and sides.  Sprinkle liberally with whole Peppercorns.  Have your fire on one end of the grill and place the meatloaf on the other side of the grill.  I added potatoes, split in two and brushed with olive oil, and covered the lid.  After 1/2 hour, rotate the loaf and bring closer to the coals.  the idea is to cook it slower than directly over the coals.  The Mustard coats the meat, sealing in the juices.  Theresa approved!

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