Meatloaf is not an appetizing word. I used to "trick" my kids into eating meatloaf by giving it another name..."C'mon kids, we're having Cheesy Beef Roll." Didn't work. But folks, this meatloaf recipe is to die for, no matter what you call it! Thanks Chelsi.
Prepare the loaf:
Pour milk over the bread slices in a bowl and allow bread to absorb the milk fully.
Combine beef, milk-soaked bread, cheese, Carolina seasoning, salt, black pepper and parsley in a large mixing bowl. Pour in beaten eggs and mix it all up real good.
Mold it into a loaf shape and refrigerate for several hours (the night before works best.
When you're ready to grill, lay bacon slices over top the loaf side-to-side and tuck underneath the loaf.
Mix up the sauce (folks, the sauce makes the whole thing!). Pour 1/3 of the mixture over top the bacon-covered loaf, spread with a spoon and place directly on the grill cooking surface in center of preheated grill. No baking dish necessary. The drippings from the meat smoking from the drip pan really add to the flavor.
Grill it for 45 minutes; then pour another 1/3 of the sauce mixture over the loaf; grill 15 more minutes or until desired doneness (we liked it done at the internal meat temperature of 165 degrees F.)
Slice and serve with remaining sauce; Serve with corn on the cob, mashed potatoes and hot buttered rolls....simply awesome! No more disguising the name...This is a Monster Meatloaf! And even better, my daughter gave us the recipe!
TIP: When removing the meatloaf from the grill, you might want to use two large spatulas to transfer it to a serving plate. It might stick a little.
Difficulty Level: 2 · Recipe Source: Chelsi from DC via The Pioneer Woman · Serves: 6-8 · Cooking Time: 1 hour ·