Grilled Root Vegetables with Mini Meatloaf in Foil

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 654, total fat 38 G., saturated fats 12 G., proteins 30 G., carbohydrates 48 G., fiber 7 G., cholesterol 147 mg, sodium 900 mg, sugar 15 G.

Grill a favorite home-cooked meal in foil packets. Mini meatloafs are individually arranged on foil strips with carrots, parsnips, and potatoes, sealed, and grilled. This cooking method takes a familiar comfort food to the next level.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g ground beef (15% fat)
1 large egg
0.5 cup panko breadcrumbs
1/4 cup + 2 tbsp. barbecue sauce
2 green onions, thinly sliced
Cooking spray
350 g small red potatoes, cut into small cubes
2 carrots, thinly sliced
2 parsnips, thinly sliced
1 tbsp extra-virgin olive oil
1 teaspoon fresh thyme, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, red potatoes, parsnip root, carrot, green onions, panko breadcrumbs, barbecue sauce, thyme

Cooking the dish according to the recipe:

Preheat grill to medium-high heat. In a large bowl, combine ground beef, egg, breadcrumbs, 2 tablespoons barbecue sauce, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Add the green onions, reserving 2 tablespoons of the greens for sprinkling. Mix thoroughly with your hands.
Prepare four 2-inch-long sheets of foil and lightly spray them with cooking spray. In a large bowl, toss the potatoes, carrots, and parsnips with olive oil, thyme, and a generous pinch of salt and black pepper. Distribute the vegetables evenly among the foil sheets, stacking them on one side. Make a well in the center of the vegetables for the meatloaf.

Divide the meat mixture into 4 portions and form into mini meatloaf 8x10 cm. Fold the foil over the meatloaf and vegetables; fold the edges in to form a parcel.
Grill the meatloaf wraps for 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaf is cooked through, another 5-8 minutes. Carefully open the wraps and brush the tops and sides of the meatloaf wraps with the remaining 1/4 cup barbecue sauce. Sprinkle with the remaining green onions.

Note

Only brush the meatloaf with barbecue sauce after grilling, otherwise the sauce may burn on the grill.

Categories:

recipe / Backyard Recipes / Foil / Summer dishes / Calorie content of prepared meals / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / / Food Network - recipes