Grilled Meatloaf

In June we where invited back to E.N Olivier to do a second annual Barbecue demonstration. E.N Olivier is a great spice and olive oil shop that was recently voted by Baltimore Magazine Best Food Gift! We always have a ton of fun with Liz and the gang and we make some great food together. This year our menu consisted of Meatloaf, Back Ribs, Salt Encrusted Tenderloin, and Dirty Steaks. The meatloaf like everything was a huge success….It was gone within seconds of being served!

For our Meatloaf we actually did a compilation of different recipes from here and there. But the base of the recipe came from Victoria Gourmet. One of the spice brands that you can find at E.N Olivier. We of course twisted it and played with it to make it our own.

Spices

Spices

1/4 C Toasted Onion Herb (toasted-onion-herb)
2 lbs Roseda Ground Beef
2 tsp Victoria’s Red Pepper Flakes
Wine
1/2 C Sir Kensington Ketchup
1/4 C Burgandy Mustard
1 Red Bell Pepper
1 Medium Onion
1 C Diced Celery
1/2 C Bread Crumbs
1/2 tsp. Salt
2 Eggs

Sauce
Serrano Honey Vinegar
Onion Cabernet Jam
Burgandy Mustard

I soaked the Toasted Onion Herb and Red Pepper Flakes in wine. It was just wine that I had left waited till the herbs had soaked up all of the wine. Dice Onion, Red Bell Pepper and Celery, Crumbs, Salt, and eggs. Once this is well mixed put it in a form that has been lined with plastic wrap. Chill for at least 20 minutes.

Chopped Onion, Red Bell Pepper, and Celery

Chopped Onion, Red Bell Pepper, and Celery

Mix in your spices, Ground Beef, Ketchup, Mustard, Red Bell Pepper, Onion, Celery, Bread Crumbs, Salt, and eggs. Once mixed completely put into a form that you have lined with plastic wrap. Let sit for 20 minutes.

Formed Meatloaf upclose

Formed Meatloaf Up Close

You do want you grill to be fired up and heating up to 350 degrees with a pizza stone on it so that it will also be nice and hot.

While your Meatloaf is chilling mix your sauce.  Instead of a straight ketchup we used Serrano Honey vinegar, Onion Cabernet Jam, and Burgundy Mustard that we got at E.N Olivier. You can mix this any way that you would like to get the taste to your preference. We used the whole jar of Onion Cabernet Jam, 2 and 1/2 T of Serrano Honey Vinegar, and 4 T of the Burgundy Mustard.

Saucing the Meatloaf

Saucing the Meatloaf

 

Put the Meatloaf on to the pizza stone and use the plastic wrap to get it out of the form. Bake for about 30 minutes add your sauce on to the top and the sides. Put on another coat about every 5 minutes until the meatloaf has reached desired temperature. Let rest for about 5 minutes before enjoying your amazing grilled meatloaf!

Finished Meatloaf

Finished Meatloaf

You can find all spices at E.N Olivier

 

~Paula

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About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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