Mini Meat Loaf
Posted
Wed, 05/28/03
A few years ago I joined the Cooking Club of America. While I decided not to join the "lifetime" membership, I continue to enjoy the monthly benefits of my yearly subscription. Every two months, CCA puts out a print magazine called Cooking Pleasures. Issues are full of recipes from readers, the latest and greatest in kitchen equipment and various tips and articles.
Since it's the start of summer, the new issue of Cooking Pleasures has several recipes for the grill. My eyes zeroed in on a piece titled "The Summer Kitchen" and the recipe Grilled Mini Meat Loaves. Anything done in miniature catches the eye of my mother as well because she loves mini collectibles of all types. I think the recipe would also provide an interesting variation of the typical grilled hamburgers, hot dogs and steaks.
You be the judge:
Grilled Mini-Meat Loaves
10 oz. meat loaf mix (equal parts ground beef, pork and veal)
Heat the grill. In a large bowl, combine all of the ingredients with your hands (except for the ketchup). Divide the mixture in half; shape each half into a free-form loaf about 4" long and 1" thick. Lightly oil the grill grate, and place the meat loaves on gas grill over medium-high heat or on a charcoal grill four to six inches from the medium-high coals. Grill ten to twelve minutes or until the meat is no longer pink in the center and the outside is crusty, turning once or twice and brushing with the ketchup. Pass additional ketchup to serve with the meat loaves.
One of the tips from the article included a bit about making breadcrumbs. While I'm sure most of us already know how, I've listed the tip all the same: Tear one or two bread slices into 1" pieces and place in a food processor. Process thirty to sixty seconds or until fine bread crumbs form.
When I make the dish, I will not be using veal, but may substitute sweet Italian sausage instead. Serving suggestions include green salad and grilled corn-on-the-cob.
Tags: Entrees;
Food Magazines;
Grilling
Send Comment >
