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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Barbecued Meat Loaf with Shiitake Mushrooms

Print

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Grilling Time

    1:30 h

People
Serves 6 to 8
Prep Time
20 min.
Grilling Time
1:30 h

the Ingredients

20151023095415 9R

Meat loaf

  • 12 large shiitake mushrooms, about 170 grams total
  • Extra-virgin olive oil
  • 50 grams soft bread crumbs, preferably slightly stale
  • 60 milliliters whole milk
  • 910 grams ground chuck (80% lean)
  • 1 egg, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon finely ground fresh black pepper
 
  • 80 milliliters store-bought barbecue sauce

Special Equipment

  • large disposable foil pan
  • instant-read thermometer

Instructions

  • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 02 Remove and discard the tough stems from the mushrooms and then generously brush the caps with oil. Brush the cooking grates clean. Grill the mushrooms over direct heat, with the lid closed, until barely tender, 6 to 7 minutes, turning once or twice. Remove from the grill and, when cool enough to handle, cut the mushrooms into 6-millimeter pieces.
  • 03 In a medium bowl mix the bread crumbs and milk, and let stand for 5 minutes. In a large bowl combine the meat loaf ingredients, including the mushrooms and soaked bread crumbs. Using your hands, mix the ingredients thoroughly but do not overwork. Form into a loaf about 23 centimeters long and 12 centimeters wide. Place the loaf in the middle of a large disposable foil pan. Grill over indirect medium heat, with the lid closed, for 45 minutes.
  • 04 After 45 minutes of grilling time, brush the barbecue sauce over the top and sides of the meat loaf and continue to grill over indirect medium heat, with the lid closed, until the internal temperature reaches 70ºC, 40 to 45 minutes more. Remove from the grill and let rest 10 to 15 minutes. Once removed from the grill, the meat loaf will continue to cook, reaching the recommended 74ºC for minced beef. Cut into slices and serve warm.
Ingredients
Instructions

  • the Ingredients

    20151023095415 9R

    Meat loaf

    • 12 large shiitake mushrooms, about 170 grams total
    • Extra-virgin olive oil
    • 50 grams soft bread crumbs, preferably slightly stale
    • 60 milliliters whole milk
    • 910 grams ground chuck (80% lean)
    • 1 egg, lightly beaten
    • 2 tablespoons Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon minced garlic
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • ½ teaspoon finely ground fresh black pepper
     
    • 80 milliliters store-bought barbecue sauce

    Special Equipment

    • large disposable foil pan
    • instant-read thermometer

  • Instructions

    • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
    • 02 Remove and discard the tough stems from the mushrooms and then generously brush the caps with oil. Brush the cooking grates clean. Grill the mushrooms over direct heat, with the lid closed, until barely tender, 6 to 7 minutes, turning once or twice. Remove from the grill and, when cool enough to handle, cut the mushrooms into 6-millimeter pieces.
    • 03 In a medium bowl mix the bread crumbs and milk, and let stand for 5 minutes. In a large bowl combine the meat loaf ingredients, including the mushrooms and soaked bread crumbs. Using your hands, mix the ingredients thoroughly but do not overwork. Form into a loaf about 23 centimeters long and 12 centimeters wide. Place the loaf in the middle of a large disposable foil pan. Grill over indirect medium heat, with the lid closed, for 45 minutes.
    • 04 After 45 minutes of grilling time, brush the barbecue sauce over the top and sides of the meat loaf and continue to grill over indirect medium heat, with the lid closed, until the internal temperature reaches 70ºC, 40 to 45 minutes more. Remove from the grill and let rest 10 to 15 minutes. Once removed from the grill, the meat loaf will continue to cook, reaching the recommended 74ºC for minced beef. Cut into slices and serve warm.

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