Grilled meatloaf! Mmmmmmmm that sounds awesome, right? Did you have any idea that it was possible to cook meatloaf on the grill?
Nope. Me neither.
Not until I started poking around in the Better Homes & Gardens Barbecue Book (c. 1967).
Before we get too far, I’m saying that this is the best grilled meatloaf recipe because of the sheer awesomeness of the surprise pickle. Everyone loves surprise pickles! BUT, in execution, I think we can bump my success rate with these retro recipes down to about 50%.
Even though this recipe was a fail when I made it, I know what went wrong and I can tell you how to fix it!
So here’s what we’re making:
Here’s how it turned out:
It was delicious, but totally stuck to the aluminum foil so it wasn’t pretty. The heat was too high and I should have cooked it on the upper rack of the grill, rather than directly over the flame.
But too much heat isn’t the real problem with this recipe. The actual problem is: I don’t have a penis.
Even if I wanted to, I could not sauce all of the wieners with one flip of my wrist.
I wouldn’t think to raid the toolbox to cook a turkey.
I can’t make pot roast on the grill because that’s the man version. The women’s pot roast is the kind I make on the range while wearing my heels and pearls.
All of these photos have one thing in common: the man must handle the meat.
I should have stuck to making a salad, per the cookbook’s suggestion. Making salad is women’s work. I need no further proof of this than Carrot Concoction, one of my very few retro recipe successes!
If you want to buck gender stereotypes and make this recipe at home, here it is. But you should probably just let your man make it for you to be safe. 😉
Pickle in a Poke Grilled Meatloaf
- 5 pounds ground beef
- 2 cups breadcrumbs
- 2 eggs
- ½ cup half and half
- ½ cup finely chopped onion
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. smoked paprika
- Dill pickles
- ¼ ketchup
- ¼ barbecue sauce
- Mix together by hand all ingredients except pickles, ketchup, and barbecue sauce.
- Spray a long sheet of aluminum foil with your favorite non-stick spray.
- Shape meat into a 12-inch roll, about 2 inches in diameter.
- Press the pickles lengthwise into the center of the roll, and then smoosh the meat over the pickles to cover them.
- Wrap foil around the roll and seal tightly.
- Place on an elevated rack in the grill and cook over medium-hot heat for about 40 minutes, turning a quarter turn every 10 minutes.
- Open the foil and crush down edges to make a pan. Brush the meatloaf with the ketchup and barbecue sauce mixture.
- Continue cooking for another 15 minutes, turning the roll and brushing with additional sauce as desired.
- Serve as a meatloaf or slice it and serve it on buns.
Do you LOVE this recipe? Don’t forget to pin it! *mwah*