Yes you heard me correctly. You can make ANYTHING on the grill. Thanks to my Momma I’ve learnt how to make a lot on the grill this summer!! All you need is a brick or a patio block! Yup you heard me correctly….again. This recipe was inspired from Kelly over at Foodie Fresh. I changed a few things but not much!
This will make 2 meatloaf tins (8×4) and will easily serve 6. *****Make sure you scroll down to see the best tip you will ever receive when making meatloaf. *****I forgot for this recipe and I’ll show you the importance of this little itty bitty tip!
1 pound grass fed beef, 90% lean
1 pound of ground turkey
1 14 oz. can diced tomatoes
1/2 cup Italian bread crumbs
1 Shallot, chopped
1/2 red bell pepper, chopped
1 egg, beaten
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 14 oz. can of diced tomatoes
1/2 cup fresh basil, chopped
1/2 cup shredded mozzarella
1/3 cup balsamic vinegar
1/2 cup tomato paste
1/4 teaspoon salt
1/2 teaspoon garlic powder
Chop the shallot and red pepper (I tried to cut mine as small as I could because that’s just the way I like it)
Combine all of the ingredients for the meatloaf in a large bowl. mix well.
Mix well. Get in there! Get your hands dirty!
Take half of the meatloaf mixture and press evenly into a loaf pan. Pour half of the can of diced tomatoes over the top (don’t forget to drain the can as much as you can first) Also, feel free to use fresh tomato slices, I would have done that but I was out of them!
Make the filling:
Sprinkle cheese evenly over the tomatoes, then the basil.
Top the filling with the other half of the meatloaf mixture, pressing evenly into the loaf pan. Cover with tinfoil.
Make the sauce:
Bring balsamic vinegar to a boil in a small pot on the stove top. Lower heat and continue to cook until vinegar has reduced by half. Add 1/2 cup of tomato paste, salt, and garlic powder, stirring well. Remove from heat and set aside.
Place a patio bring or just a brick on top of your grill. Place the meatloaf tins on top of the grill and set it between low and medium for one 45-60 min. It really does depend on your grill. My grill cooked it in 45, I just shut that side of the grill off while my veggies finished. I took the tinfoil off, added the sauce on top (I saved some for dipping) and then let it cook a little more to warm the top.
Then you get this piece of goodness.
I served it with peas and a side dish I made with my Featured Co-Host from Friday. Check it out.
Look at the center of that! Cheese tomatoes and fresh basil, you can’t go wrong!
****Now for the very important tip!!!****
Before you place your meatloaf (and this goes for any meatloaf you make) in the pan, place the heel of a loaf of bread in the pan. Add your meatloaf on top of the bread. Why you ask? Grease! Meatloaf is always moist, but I swear this makes my moms meatloaf different than any other meatloaf I’ve ever made. It just helps suck up the added grease that you don’t need, the few times I’ve made meatloaf (my husband told me he didn’t like it, but I think he does because he always eats it when I’ve made it the 4 times I have!) And every four times I have made it, I keep forgetting this tip!!!! Look what you may get if you don’t use the bread….