Cast Iron Pan Grilled Meat Loaf

June 30, 2014

I tried something new; cooking a meatloaf in a cast iron pan on my gas grill. Couple of tips; preheat the grill to 400F then cook the meatloaf over indirect heat. Invest in an instant read thermometer to gauge when the meatloaf is cooked and that would be 160F in the thickest part of the meat. A great way to have that favorite meatloaf even on the hottest of summer days. Cook it on the grill!

Cast Iron Pan Grilled Meat Loaf

Serves 6

1 medium Yukon Gold potato, scrubbed
1 medium zucchini, ends trimmed
1 pound ground chuck
1 small onion, minced
1 clove garlic minced
1 egg
1 tablespoon Filippo Berio olive oil
2 tablespoons minced fresh parsley
1/3 cup grated Pecorino, Parmesan or cheddar cheese
1 teaspoon salt or more to your liking
¼ teaspoon coarse ground pepper
1/3 cup ketchup

Preheat the grill to 400F

Microwave the potato until cooked; cool , peel and chop into small pieces.

Grate the zucchini on a cheese grater

Place the meat in a bowl and add the potato, zucchini, onion, garlic, egg, olive oil, parsley, salt cheese and pepper. Mix to just combine the ingredients.

Lightly oil 10 ½ inch cast iron pan. With your hands form the meat loaf into an 7 x 4 x1 inch thick rectangle and place it in the center of the cast iron pan.

Place the pan in the center of the grill; close the lid and cook until an internal temperature of 160F is reached. 5 minutes before meat is cooked, brush the top with the ketchup.

Remove the pan from the grill using oven mitts. Cover the pan loosely with aluminum foil and allow the meatloaf to rest for 10 minutes. Slice into thick slices to serve!

The meatloaf can also be baked in a loaf pan in the oven; it will take about 45 minutes to an hour or until an instant read thermometer registers an internal temperature of 160F.

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