Bill And Maddys Grilled Italian Meatloaf Recipes

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.

Steps:

• Preheat an outdoor grill for medium heat.
• In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
• Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.

Steps:

• Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
• When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
• Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Steps:

• 1. Grind bread and Italian seasoning together in a Cuisinart until they are small grains. Bake them on a sheet pan at 300 degrees for 5 minutes. Stir them and put them in for 5 minutes more. Set aside for 5 minutes to cool.
• 2. Mix all ingredients in a large bowl If you do not want to use Bill's Italian seasoning, you can use any other Italian seasoning you have on hand. You can store the leftover Italian seasoning in a jar for other dishes. If the mixture is a little too wet, slowly add more breadcrumbs to reach meatloaf consistency. If it is too dry, slowly add extra teaspoons of milk to reach the desired consistency.
• 3. Shape the meatloaf into a rectangle. A domed shaped meatloaf tends to be dry on the edges. A rectangle shape helps with even cooking.
• 4. Lay tin foil down (2 pieces on top of each other to form a double thickness) on the counter. Make sure the foil is 6 inches longer than the meatloaf. Place the meatloaf in the center and roll all four edges up to form a tinfoil pan. The top will remain open to absorb the smoke from the grill.
• 5. Preheat one side of the BBQ grill to 350 degrees. Place meatloaf on the indirect heat side of the grill, close the lid, and then cook for 1 hour. Cover the top of the meatloaf with BBQ sauce and cook an extra 15-30 minutes until the internal temperature of the meatloaf reaches 160 degrees.
• 6. Remove the meatloaf from the grill, cover loosely with another piece of tin foil and allow it to rest for 15 minutes.