android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe from Weber's Real Grilling™ by Jamie Purviance

Barbecued Meat Loaf with Shiitake Mushrooms

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    1:30 h

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

the Ingredients

20151023095415 9R

Meat loaf

  • 12 large shiitake mushrooms, about 6 ounces total
  • Extra-virgin olive oil
  • 1 cup / 50 grams soft bread crumbs, preferably slightly stale
  • ¼ cup / 60 milliliters whole milk
  • 2 pounds / 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
 
  • ⅓ cup / 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 (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

let's Gear up

Recommended Tools