Add meatloaf to your grilling party by finishing it on the grill before serving. It’s like a big fat juicy burger!
It’s time to spread from #FoodBloggerLove! We have a thread in our Facebook group where if you would like to participate, you claim the last blogger who commented and either make a recipe from their blog or one inspired by them. Then someone will claim you and so on. I’ve done this a couple times before and this time I claimed Alicia’s blog Memories in the Kitchen, which focuses on meal plans and family-friendly recipes. We may only be a family of two but we love leftovers for lunches so there’s no reason to shy away from such recipes if you are a small group like mine!
I decided to chose a recipe from her blog based on memories. I actually do not have fond memories of meatloaf, besides just the fact that my dad cooked it and we ate it as a family. I usually just abided by the “big 3 bites” rule before being excused from eating any more. The consistency of meatloaf has always been off-putting to me. Like I was eating cat food and had a bit of a nauseous reaction when eating it. But as an adult I found if I cooked it as minis, whether free-form or in a muffin tin, not only could I tolerate it I actually came to enjoy it. I think it’s because minis are less mushy, with more crusty edges. So when I saw her grilled version I knew I had to try it.
This recipe is baked first in a loaf pan but finished on the grill to get those nice edges I require to find it appealing. Sure it’s a bit of extra work but it makes it better in my opinion. I also threw some petite potatoes on the grill while I was at it and served it all with a side salad. We ate it on our back porch and then packed up the leftovers for lunch tomorrow! Thanks for the recipe Alicia, next I want to try you Chicken Schnitzel.
Three years ago: Mojito Greek Yogurt Fruit Dip
Four years ago: Chicken Parmeatballs & Crispy Polenta
Five years ago: Bourbon Fudge Brownies
Six years ago: Nutella Swirl Whole Wheat Banana Muffins
1 Tbsp olive oil
1 medium yellow onion, diced
1/2 tsp dried thyme
1 tsp salt, divided
1/2 tsp black pepper, divided
1 clove garlic, minced
2 lb. ground beef
1-1/2 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs (or almond flour for gluten free)
1/4 cup ketchup, for topping
- Preheat oven to 325 degrees F with a baking dish filled with hot water on the lowest rack. Coat a loaf pan with nonstick spray, set aside.
- Heat a large skillet over medium heat. Add the olive oil and allow it to warm up. Add the onions, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute for 8-10 minutes, or until translucent. Remove from heat and stir in Worcestershire sauce and tomato paste.
- In a large bowl, add the ground beef, cooled onion mixture, egg, bread crumbs, and cheese. Mix lightly with a fork (do not overmix) Shape meat into a loaf shape and place in the prepared pan.
- Spread the ketchup evenly on top, lightly cover with foil, and cook in over for 60-75 minutes. Remove from the oven, set aside to allow the juices to redistribute.
- Preheat grill over medium-high heat. Slice meatloaf into even, thick slices. Brush the grates with olive oil or butter. Grill each slice of meatloaf for 3 minutes per side. Serve immediately.
Source: Memories in the Kitchen.