Topic Title: Meatloaf on the Grill
Created on March 23, 2008 at 04:37 AM

the demonstrator

If anyone wants a delicious meatloaf with hardly any grease, you have to make a meatloaf on the Holland Grill. No dish, no foil.....just place it right on the grid. Cook it to 165 - 168 degrees....also, best cold meatloaf sandwiches ever the next day!


Exactly how do you keep the meatloaf together on the grill without it falling apart if you don't put it in any dish or foil?

the demonstrator

Make sure you mix your meatloaf well, and with the design of the grid, believe me it won't fall thru. It gets a little bit of a crust on the bottom, and just holds together well. If you mix it ahead of time and sit it in the refrigerator for a couple of hours it is easier to handle and is firmer.

We use 3 lbs. of ground chuck and add all of our other ingredients, mix WELL, then divide this into 2 meatloafs - forming in a 9 x 7 pyrex dish, about 1 1/2 - 2" both on the grill, side by side, ready in about 40 - 45 minutes.