Perfect weekend for outdoor cooking here in New England! As many of my readers know, I love meatloaf of all kinds — I’ve adapted one of my favorite recipes for the grill. The added benefit is that you’re not heating up the kitchen, and in particular, the meatloaf takes on a fantastic smokey bbq flavor. The romesco sauce is not typically served with meatloaf (usually served with shrimp/prawns), but I served it with this dish, and it was a spot-on compliment to the meatloaf. This is an unusual, but great summer outdoor dish — I hope you’ll try it this weekend!
2 slices of bread
1/3 cup milk
2 slices bacon, finely chopped
2 Tbsp butter
1 medium onion, finely chopped
7 cloves garlic (3 of them finely minced or grated; 4 unpeeled)
1 celery rib, finely chopped
1 carrot, finely chopped
2 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1/4 ground allspice
2 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup pitted prunes, finely chopped
1 1/2 lean ground beef
1/2 lb lean ground pork
2 large eggs, lightly beaten
1/3 cup chopped parsley
1 plum tomato, halved and seeded
4 red Thai bird chillies, cut lengthwise and seeded
4 Tbsp shelled hazelnuts
1/3 cup sun-dried tomatoes in oil, drained and finely chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
Pinch of salt
2 Tbsp water
For meatloaf, combine bread and milk in a medium bowl. Set aside to soak. Heat bacon in a small skillet over medium-high heat. Cook until crisp. Remove from skillet with a slotted spoon to paper towels. Set aside to cool.
Meanwhile, heat butter in a large skillet over medium-high heat. Once foam subsides, add onion, minced garlic, celery and carrot. Sauté 5 minutes. Cover, reduce heat to low and simmer 5 minutes. Remove from heat. Stir in Worcestershire sauce, vinegar, allspice, salt and pepper.
Squeeze excess milk from soaked bread, and place in large bowl. Add onion mixture, prunes, beef, pork, eggs and parsley. Combine with hands. Form into a loaf and place in an appropriate, disposable aluminum pan, approx. 8 inches x 10 inches.
Prepare gill for indirect cooking at 400 degrees (e.g. flame on one side, dish on other).
Place meatloaf in aluminum pan on hot grill. Cook covered for 1 1/4 hours, or until meat reaches an internal temperature of 155 degrees F. Remove from grill, cover with aluminum foil and let stand for 10 minutes.
For the romesco sauce, heat oven to 400 degrees F (can also be done on grill with the meatloaf). Line a baking sheet with foil. Wrap garlic cloves in foil and place on sheet (or disposable aluminum sheet) together with tomato, chiles and bake for 12 minutes. Add hazelnuts and bake for another 4 minutes. Remove tray from oven and let cool 15 minutes. Peel the tomatoes and squeeze both tomatoes and garlic into a food processor. Add the hazelnuts, sun-dried tomatoes, chilies, olive oil, vinegar, salt and water. Process to a smooth, creamy consistency.
Slice meatloaf and serve with romesco sauce and mashed potatoes and perhaps, some green beans.