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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I got the original recipe for this from a friend in a chat room I frequent. I added the greenpepper, garlic and worcestershire to it. I also substituted 1/2 pound of Jimmy Deans hot pork sausage for a 1/2 pound of ground beef and cooked it for 1 1/2 hours. While I had the grill fired up I also grilled some potatoe slices and roasted some corn on the cob to go with it. Ingredients:
2 cups sliced fresh mushrooms |
1 medium onion, thinly sliced |
1/2 green pepper, sliced |
1 tablespoon margarine or 1 tablespoon butter |
2 tablespoons snipped fresh parsley |
1 clove of fresh minced garlic |
1 slightly beaten egg |
1/2 cup rolled oats |
1/3 cup milk |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
2 tablespoons catsup |
1 teaspoon prepared mustard |
1/4 teaspoon worcestershire sauce |
Directions:
1. In a small saucepan cook mushrooms, onion and greenpepper in hot margarine for about 5 minuets or until vegetables are tender.
2. Stir in parsley.
3. Cool slightly.
4. In a medium bowl combine garlic, egg, rolled oats, milk, salt and pepper.
5. Add ground beef; mix well.
6. Place on waxed paper and flatten to a 12x8-inch rectangle.
7. Now spoon the mushroom mixture evenly over meat.
8. Starting at a short end, roll up; pinch seam and ends together to seal.
9. For sauce, in a small bowl stir together catsup, mustard and worcestershire.
10. Fold a 24x18-inch piece of heavy foil in half crosswise.
11. Trim into a 12-inch square.
12. Cut several slits in the foil.
13. Place the meat on foil.
14. For a gas grill preheat 10-15 minutes.
15. Reduce heat to medium-low on one burner and turn off the other burner.
16. If using briquettes, place an aluminum drip pan over them.
17. Place foil with meat loaf over drip pan.
18. Cover and grill for 50-60 minuets or until meat is no longer pink, brushing with sauce during the last 5 minutes of grilling.
19. Remove from grill, cover with foil and let stand for 15 minutes before slicing.
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