Summer ends all too soon, so get the most out of your grill as you turn to cooking more Fall-inspired suppers like meatloaf. Slow cooked over indirect heat in a cast iron skillet, the meatloaf remains juicy, not dry and is even better as a lunchbox sandwich the next day!
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Skillet Grilled Meatloaf
INGREDIENTS
1 medium Yukon Gold potato, scrubbed
1 medium zucchini, ends trimmed
1 small carrot, ends trimmed
1 pound ground chuck
1 small onion, minced
1 clove garlic minced
1 egg
1 tablespoon extra virgin olive oil plus extra for oiling the pan
2 tablespoons minced fresh parsley
1/3 cup grated Pecorino, Parmesan or cheddar cheese
1 teaspoon salt or more to your liking
¼ teaspoon coarse ground pepper
¼ cup ketchup
1 teaspoon sweet pickle juice
DIRECTIONS
Preheat the grill to 400F
Microwave the potato until cooked; cool, peel and chop into small pieces.
Grate the zucchini and carrot on a cheese grater
Place the meat in a bowl and add the potato, zucchini, carrot, onion, garlic, egg, olive oil, parsley, salt cheese and pepper. Mix to just combine the ingredients.
Lightly oil 10 ½ inch cast iron pan. With your hands form the meat loaf into a 7 x 4 x1 inch thick oblong and place it in the center of the cast iron pan.
Place the pan in the center of the grill; close the lid and cook over indirect heat until an internal temperature of 160F is reached in the thickest part of the meatloaf. Baste the top of the meatloaf with the ketchup mixture a couple of times during the cooking time.
Remove the pan from the grill using oven mitts. Cover the pan loosely with aluminum foil and allow the meatloaf to rest for 10 minutes. Slice into thick slices to serve! Serves 6.
The meatloaf can also be baked in a loaf pan in the oven; it will take about 45 minutes to an hour or until an instant read thermometer registers an internal temperature of 160F.
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