Food52: Grill-Roasted Meatloaf

The food52 community continues to produce shockingly creative recipes, including this delicious meatloaf draped in bacon, slathered in barbecue sauce and roasted on the grill.

Check out the full recipe and the step-by-step picture guide below:

Grill-Roasted Meatloaf
Recipe Source:
Tear three pieces of sandwich bread and soak in a bowl of 1 beaten egg and 1/4 cup cream (or milk.) Set aside.

Chop the following into large pieces: 1 green bell pepper, 1/2 a sweet onion and 1 large carrot.

Add the chopped veggies into a food processor along with 1/2 tablespoon fresh Thyme, 1/2 tablespoon Chili Powder, 1 teaspoon smoked paprika, couple dashes Tabasco, 1 1/2 teaspoon ground Black Pepper, 1 teaspoon kosher salt, 1/2 tablespoon Worchestershire Sauce.  Pulse until finely chopped but not pureed.  Add the bread mixture and pulse a few more times.

Now for the fun . . . Place veggie/bread mixture into a big bowl along with 1 pound ground beef chuck, 1 pound ground sirloin and 1/2 pound ground pork.  Mix with your hands.   Form into two loaves and wrap with plastic wrap. Refrigerate for 30 minutes.

In a small sauce pan combine 1/2 cup Ketchup, 2 tablespoons Molasses, 1/4 cup Dr. Pepper, 1 tablespoon cracked black peppercorns

Simmer for about 5-10 minutes until it has thickened and your house smells like heaven.

Over medium heat, cook bacon for about two minutes.  You want to start the cooking process, but it still needs to be extremely pliable.

Fire up the grill . . . the one thing you've never used to cook meatloaf.

Sear the meatloaf on the grill, about 2 minutes on every side.

 Drape the bacon over the meatloaf.  I cooked my bacon for too long, so it kind of jutted out on top.  Oh well.  If you can hug it around the meat loaf, this would be best.  Whatever it looks like, drizzle the sauce over the top. Turn the heat as low as possible, and shut the lid.  Then walk away for 30 minutes.

Baste the loaves with another layer of sauce, close the lid and walk away for another 15 minutes.

Bring it inside.  Slice it up, and serve with roasted sweet potatoes and arugula salad.