Click to view a larger imageHere's a no-fuss, hearty meatloaf that is quick and easy to make, and tastes like it took a lot more effort. My goal was to minimize the prep while not compromising flavor. For example, you'll see that I used condensed French onion soup rather than plain onion. This eliminates the dicing, gives a great rich beefy/onion flavor, and adds moisture.

I cooked these over a mix of standard Kingsford charcoal with some chunks of Lazzari mesquite charcoal thrown in for flavor (note the pretty purple flames). The mesquite burns very hot, so you may have to adjust your cooking time if you use just standard charcoal.

As sure as I am sitting here someone is going to ask, "That's great, Charcoal Boy, but can I use my gas grill?" Yes you can, but you'll be missing a lot. I'd highly recommend adding a small foil packet of wood chips to the top of your bars/rocks.

You could also cook them in a 350-degree oven for traditional meatloaf. You'll need to put the foil pans on a wire rack in a sheet pan, and adjust your cooking time.

2 Foil loaf pans (8" L x 3 7/8" W x 2 1/2" D)
3 lbs Ground beef (85% lean)
4 Eggs, slightly beaten with a fork
1 med Green pepper, diced small
1 can (10 1/2 oz) Condensed French onion soup
3/4 cup Bread crumbs
1/8 cup Worcestershire sauce
1 tbs New Mexico chile powder (or standard chili powder)
2 tsp Kosher salt
1 tsp Black pepper, freshly ground
1 tsp Dry oregano (not two years old, please)
1/2 tsp Ground cumin (see oregano note above)

Prepare your grill for indirect cooking over medium-high heat.

Poke eight or ten holes in the bottom of each loaf pan with a knife, meat fork, or some other suitable sharp implement.

Remove your rings and wash your hands. You should always wash your hands, but it's especially noteworthy here. You'll see why in a just a moment.

Put the ground beef in a large mixing bowl and make a well in the center.

Add all of the remaining ingredients to the well.

Roll up your sleeves and get those hands in that meat muck! There's simply no dainty way do do this. Mix it evenly so that all of the ingredients are well incorporated. Squishing between your fingers works well.

Divide the meat mixture evenly into the two loaf pans. Be sure to pack it down to remove any air pockets.

Cook indirect on the grill for about 45 minutes.

Remove the loaves from their pans, and put them back on the grill.

Continue cooking until they reach an internal temperature of 160 degrees.

Remove from the grill, put them back in their original loaf pans and let rest 10-15 minutes.

Slice and serve.

Optional: Glaze with your favorite BBQ sauce during the last 10 minutes of cooking.

[Inspired by Dr. BBQ's "Meatloaf for Lisa Marie"]

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Anonymous Anonymous said...
Hmmm... my meatloaf is in the oven right now. I think the addition of french onion soup will take it up another notch! I'll post pictures if its good, if not I'll just find someway to come back to delete this comment.

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