Grilled Mesquite Meatloaf
This meatloaf cooks on the grill over hot coals and mesquite instead of in the oven. The direct heat builds a dark crust on the outside, while the smoke gives the beef a flavor no baking pan can match. Lemon juice, Worcestershire sauce and red pepper flakes keep the 20% fat ground chuck lively, and sautéed garlic and celery add depth. Slice it thick and serve it with gravy.
Instructions
Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and a pinch of salt, and cook until the onion turns translucent.
Stir in the garlic and cook until it turns golden. Add the celery and cook until it is lightly browned around the edges, then set the mixture aside to cool.
In a large bowl, combine the ground chuck, the cooled onion mixture, lemon juice, black pepper, red pepper flakes, Worcestershire sauce, panko and the remaining salt. Mix until evenly blended.
Shape the meat into a loaf about 3½ by 7½ inches and 2 inches thick. Brush the top with ketchup and set it aside.
Light the charcoal in a large chimney starter. When the coals are hot, spread them evenly over the bottom of the grill and scatter the mesquite chips among them. Put the grate back in place and lay the loaf on it.
Cover the grill and cook the loaf, turning it often, until the internal temperature reaches 160°F (72°C).
Take the loaf off the heat and let it rest for 10 minutes. Serve in thick slices with mashed potatoes, roast vegetables and gravy.
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