Grilled Stuffed Meat Loaf
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Onion||1 Medium, thinly sliced|
|Egg||1 , beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
|Old fashioned oats||1⁄2 Cup (8 tbs)|
|Ground beef||1 1⁄2 Pound|
|Ketchup||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Prepared mustard||2 Teaspoon|
In a large skillet, saute mushrooms and onion in butter until tender; set aside.
In a large bowl, combine the egg, milk, oats, salt and pepper.
Crumble beef over mixture and mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 12-in.x 8-in.rectangle; spoon mushroom mixture to within 1 in.of edges.
Roll up jelly-roll style, starting with a short side and peeling the foil away while rolling.
Seal seam and ends.
Discard the foil.
Prepare the grill for indirect heat, using a drip pan.
Form a double thickness of heavy-duty foil (about 14 in.square); cut three slits in foil.
Place the meat loaf on foil; place on the grill rack over drip pan.
Grill meat loaf, covered, over indirect medium heat for 35 minutes.
Combine the sauce ingredients; brush over meat loaf.
Grill for 15-20 minutes longer or until the meat is no longer pink and a meat thermometer reads 160°.
Let stand 15 minutes before slicing.