GRILLED MEAT LOAF RECIPE: HOW TO MAKE IT
Grilled Meat Loaf is the perfect summertime twist on a comforting family favorite. Shape the meat into loaves and “bake” them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice. —Catherine Carpenter, Barnesville, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 2 loaves (4 servings each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil)., Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 219 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 23g protein.
GRILLED BEEF STEAKS RECIPE - BETTYCROCKER.COM
Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20 minutes – perfect for a dinner.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
- Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Nutrition Facts : Calories 210 , CarbohydrateContent 0 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 0 g, TransFatContent 0 g
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