Grilled Mesquite Meatloaf

• 2 Tbsp olive oil
• ½ large onion, diced
• 1 tsp salt, plus a pinch
• 3 Tbsp minced garlic
• ½ cup diced celery
• 1 pound (450 g) ground chuck (20% fat)
• 2 lemons, juiced
• 1 tsp freshly-ground black pepper
• 1 ½ tsp red pepper flakes
• ¼ cup Worcestershire sauce
• ½ cup panko breadcrumbs
• 2 Tbsp ketchup
• ½ pound (225 g) charcoal briquets
• 1 cup soaked mesquite chips

Ingredients for 3 servings (860 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent.

   Stovetop
2. 2

   Add garlic and cook until garlic reaches a golden color.

3. 3

   Add celery and cook until lightly browned around edges. Set aside until cool.

4. 4

   Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside.

5. 5

   Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.

   Grill or barbecue
6. 6

   Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).

   Grill or barbecue
7. 7

   Remove from heat and let rest for 10 minutes.

8. 8

   Serve thick slices with mashed potatoes, roast vegetables, and gravy.