Since my entire family is here using our traditional recipes, I decided to use a family long traditional recipe my fianc’s family has used for many years. We will be getting married in November and I wanted to honor her family here. It’s meatloaf night, but meatloaf on the grill. Most families had a specific night that they would have meatloaf, it could be any night, but it usually happened at least once a week. This recipe is very, very close to actual measurements as they have told me. I did take some creative changes to the traditional plain ketchup topping & gave it more of a modern zest.
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1858 per serving
- 1-1/2 pounds ground chuck
- 1/2 cup seasoned bread crumbs
- 1 tablespoons onion powder
- 1/2 teaspoons black ground pepper
- 1/2 teaspoons salt
- 2 tablespoons steak sauce
- 1/2 cup butter
- 1 tablespoons garlic powder
- 2 tablespoons dried italian seasoning, oregano, thyme, basil
- 1 cup ketchup
- 1/2 cup worcestershire sauce
- 2 tablespoons yellow mustard
- 1 large egg
- 6 medium red potatoes, halved
- 3 ears corn on the cob
- loaf of french bread
In a medium-mixing bowl place all the meatloaf ingredients (ground chuck, seasoned bread crumbs, onion powder, back grd pepper, salt, yellow mustard, egg, & steak sauce). Fold together until well mixed and separate into 6 parts.
Place potatoes in a microwave on high for 5 minutes. Cut in half. Shuck corn and divide evenly into 3 parts per ear.
In a small aluminum pan, mix together the butter, Italian seasoning, and garlic. Place on heated grill until well melted.
In another small aluminum pan, mix together the ketchup and worcestershire sauce for topping. Place this pan on heated grill and bring to boil to complete blending.
On a pre-soaked bamboo skewer, place corn, potato, meatball, and repeat until full ending with corn. Place on heated grill and baste with garlic butter, turning every 5 minutes and basting each time. After 20 minutes or the meatball reaches 160 degrees; remove from grill and top with ketchup mixture. Serve with bread.