Tonight's menu: Fresh bi-colored corn-on-the-cob slathered in butter, salad made with fresh-picked green leaf lettuce from my garden, and meatloaf infused with sautéed Vidalia onions and Poblano peppers, and cooked on my Webber grill under the shade tree in my back yard.
First time I've done meatloaf on the grill, it turned out really good! Using the indirect method of heat, my 2lb. meatloaf took about 1 1/2 hours. It was nicely browned all over but still very juicy inside, I just put my ingredients together, shaped it into a loaf, and tossed it on the hot grill. Opened both vents, top and bottom, let it go until done.
First time I've done meatloaf on the grill, it turned out really good! Using the indirect method of heat, my 2lb. meatloaf took about 1 1/2 hours. It was nicely browned all over but still very juicy inside, I just put my ingredients together, shaped it into a loaf, and tossed it on the hot grill. Opened both vents, top and bottom, let it go until done.