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Grilled Teriyaki Meat Loaf and Vegetable




Source of Recipe


pillsbury.com


Recipe Introduction


Craving meat loaf in summer? Don’t heat the oven. Cook these mini loaves on the grill, along with tender baby carrots and corn.
1 egg
1/2 cup purchased teriyaki baste and glaze
1/4 cup Progresso® Plain Bread Crumbs
1/2 teaspoon garlic-pepper blend
1 lb. extra-lean (at least 90%) ground beef
2 cups ready-to-eat baby-cut carrots
1 (15-oz.) can baby corn nuggets, drained


1. Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
2. In medium bowl, beat egg. Stir in 2 tablespoons of the baste and glaze, the bread crumbs, garlic-pepper blend and ground beef. Shape mixture into four 4x2-inch oblong loaves, about 1 inch thick.
3. Place 1 loaf on sprayed side of each foil sheet; place 1/2 cup of the carrots and 1/4 of the corn around each loaf. Drizzle with remaining baste and glaze. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4. When grill is heated, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 25 to 35 minutes or until loaves are thoroughly cooked and carrots are tender, turning packets over once halfway through cooking. Carefully open packets to allow steam to escape; meat thermometer inserted into center of loaves should read 160°F.
High Altitude (3500-6500 ft) Cook on grill over medium-low heat.