BBQ Meatloaf with Blistered Fingerlings on the Big Green Egg

Happy Summer 2020!! This has been one for the records and it seems there is no end in sight for our new friend Covid-19. He just keeps packing the punches! During this time I've really been counting my blessings and have been so happy to have my yard and a fun grilling situation so we can have a mini vacay each day right here at home. I've been loving watching celebrity chefs cranking out some great recipes from their homes and last night we decided to do a riff on Chef Michael Symon's BBQ Meatloaf he featured on his Instagram. It is off the hook delicious!!! I form two loaves and freeze one, uncooked for easy weeknight dinner on the grill. Of course it would be outstanding made in the oven as well.

INGREDIENTS

1 Pound ground sirloin

1 Pound ground pork (or veal or all beef, I had ground pork that needed to be used)

1 cup breadcrumbs (I use Schar Gluten Free)

1 cup grated onion

3 diced scallions

1/2 cup fresh parsley

1 teaspoon cayenne

1 tablespoon Montreal Steak seasoning

1/2 teaspoon Old Bay

5 dashes of Worcestershire

2 large beaten eggs

Fresh cracked Pepper

1 head of roasted garlic, smashed (I cut the bottom of a whole head of garlic, roasted in olive oil in foil with salt and pepper and rosemary in the oven 20 minutes at 350. Squeeze the garlic out of the skins and smash it up finely.)

GLAZE

1 cup organic ketchup

1/3 cup brown sugar OR 3 TBS Mirin

3 tablespoons Worcestershire or steak sauce such as A-1

1 tablespoon sherry vinegar

1 tablespoon Dijon mustard

In a large bowl combine all the meatloaf ingredients and mix well and form into two loaves or one large loaf. Wrap tightly in plastic wrap and place in the fridge for an hour up to 4 hours, to "marinate" the loaf. This really lets the flavors sink in.

Light a grill to medium heat (375 on the Big Green Egg)

Place the loaf in an aluminum loaf pan, or foil or a cast iron pan. we grilled it indirectly, so if you are using a weber type grill, be sure to move charcoal to one side and place the loaf over the side that doesn't have coals.

Grill for 30 minutes then drizzle with glaze and grill an additional 30 minutes.

For the potatoes, we got some fab French Fingerlings from Farmhouse Delivery, our local CSA. We par cooked them in our Ninja Foodi pressure cooker for 8 minutes, smashed them with the back of a spoon, sprinkled with seasoning salt, avocado oil and 1 tbs butter and roasted them for 30 minutes alongside the meatloaf until they were blistered on the outside and creamy inside.

SO GOOD!!!! No time to snap a good photo because the hubby was ravenous....