Recipe Background
It's camp-out flavor without the camping! For some indoor enthusiasts, that's a win-win! Fireside Meatloaf is prepared in a foil packet (classic outdoors style) and grilled to achieve that same open-flame effect! The result is obvious when you unwrap each packet — savory, juicy, barbecue-delicious meatloaves with tender and refreshing vegetables! Fireside Meatloaf brings the adventure to your table, rather than the other way around!
It's camp-out flavor without the camping! For some indoor enthusiasts, that's a win-win! Fireside Meatloaf is prepared in a foil packet (classic outdoors style) and grilled to achieve that same open-flame effect! The result is obvious when you unwrap each packet — savory, juicy, barbecue-delicious meatloaves with tender and refreshing vegetables! Fireside Meatloaf brings the adventure to your table, rather than the other way around!
Ingredients
For the vegetables:
- 2 cups fresh corn kernels
- 1 small red bell pepper diced
- 3/4 cup frozen shelled edamame thawed
- 1 large shallot diced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- fresh black pepper to taste
For the turkey meatloaf:
- 1 pound ground turkey
- 1/3 cup quick-cooking oatmeal
- 6 tablespoons barbecue sauce divided, plus more, to taste, for serving
- 1/4 cup onions minced
- 1 large egg
- 3/4 teaspoon kosher salt
- 1 teaspoon dried marjoram
Directions
- Preheat the grill to high heat.
- On a flat surface, lay out four (10x18-inch) pieces of heavy-duty aluminum foil.
- In a medium bowl, add the corn kernels, the red bell peppers, the edamame, the shallots, the olive oil, 3/4 teaspoon of the kosher salt, and the black pepper and stir well to combine.
- Evenly divide the vegetable mixture between the four prepared pieces of foil, placing each portion of the vegetable mixture in the center of each piece of foil.
- In a medium bowl, add the ground turkey, the oatmeal, 3 tablespoons of the barbecue sauce, the onions, the egg, the remaining salt, and the marjoram and mix well to combine.
- Divide the meat mixture into 4 equal portions and shape each portion into a 4x2 1/2-inch loaf.
- Place 1 of the meatloaves on top of each of the vegetable mixtures on the foil.
- Brush 3 tablespoons of the remaining barbecue sauce evenly over the meatloaves.
- Bring the long sides of the foil up so the ends meet over the loaves.
- Double-fold the ends while allowing room for heat to circulate inside the foil.
- Double-fold the two short ends to seal the foil packet tight so no steam escapes.
- Place the foil packets over direct heat on the grill and let them cook for 10 minutes.
- Transfer the foil packets to indirect heat and cook until the meatloaves reach an internal temperature of 165 degrees F, about 20-25 minutes.
- Transfer the foil packets from the grill and carefully open them.
- Serve with the extra barbecue sauce.
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