Grilled Mesquite Meatloaf
Unlike regular meatloaf, which is baked in an oven, this version is grilled over mesquite to form a nice crust and smoky flavor.
2 Tbsp olive oil
½ large onion, diced
1 tsp salt, plus a pinch
3 Tbsp minced garlic
½ cup diced celery
1 pound (450 g) ground chuck (20% fat)
2 lemons, juiced
1 tsp freshly-ground black pepper
1 ½ tsp red pepper flakes
¼ cup Worcestershire sauce
½ cup panko breadcrumbs
2 Tbsp ketchup
½ pound (225 g) charcoal briquets
1 cup soaked mesquite chips
Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent.
Add garlic and cook until garlic reaches a golden color.
Add celery and cook until lightly browned around edges. Set aside until cool.
Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside.
Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.
Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).
Remove from heat and let rest for 10 minutes.
10 minutes
Serve thick slices with mashed potatoes, roast vegetables, and gravy.