1 cup
soft bread crumbs, preferably slightly stale
¼ cup
whole milk
2 pounds
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
⅓ cup
store-bought barbecue sauce
Special Equipment
large disposable foil pan
instant-read thermometer
Instructions
01
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
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 ¼-inch 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 9 inches long and 5 inches 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 160°F, 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 165°F for ground beef. Cut into slices and serve warm.
Ingredients
Instructions
the Ingredients
Meat loaf
12
large shiitake mushrooms, about 6 ounces total
Extra-virgin olive oil
1 cup
soft bread crumbs, preferably slightly stale
¼ cup
whole milk
2 pounds
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
⅓ cup
store-bought barbecue sauce
Special Equipment
large disposable foil pan
instant-read thermometer
Instructions
01
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
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 ¼-inch 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 9 inches long and 5 inches 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 160°F, 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 165°F for ground beef. Cut into slices and serve warm.