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.
1/4 C Toasted Onion Herb (toasted-onion-herb)
2 lbs Roseda Ground Beef
2 tsp Victoria’s Red Pepper Flakes
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
Serrano Honey Vinegar
Onion Cabernet Jam
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.
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.
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.
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!
You can find all spices at E.N Olivier