Grilled Meat Loaf

Whoever wrote this recipe ended it with a challenge: never cook a meatloaf in the oven again. The case for grilling it is smoke, the kind of deep, charred flavor an oven just can’t give you, plus the bonus of not heating up the kitchen on a hot day.

The method couldn’t be more relaxed. Season a couple of pounds of ground beef, shape it into a loaf, and wrap it tight in foil before setting it right on hot coals. Once the fat starts pooling, poke a few holes in the bottom of the foil so the grease drains away and the loaf doesn’t sit and stew in it.

From there it’s a build-your-own situation. Pour a can of chopped tomatoes over the top and pile on sliced bell peppers or whatever toppings you like, then keep cooking until the center is fully done.

Pro Tips

• Use heavy-duty foil or a double layer so it doesn’t tear when you move it on the coals.
• Poke the drainage holes only after the fat has rendered, so the loaf bastes in its own juices first.
• Ground beef needs to reach well-done; cut into the thickest part to check before pulling it off the heat.

Variations

• Mix an egg and a handful of breadcrumbs into the beef for a more traditional, tender loaf.
• Swap the Old Bay for your favorite barbecue rub or Italian seasoning.
• Lay strips of bacon over the top before wrapping for extra smoke and richness.