Ludmilla and I were talking about a comfort food for summer that would work on the grill. Just because it’s summer doesn’t mean people don’t want comfort food right? But how could we do it. I’ve really been into grilled sandwiches and Lu really loves meatloaf, so we came together and created this awesome summer sandwich! Meatloaf on the grill is so easy and hardly any cleanup! Instead of bread as a binder we used chia seeds and it was perfect. Remember….a grill is more versatile than you think! With indirect heat it is just like an oven which makes the uses endless!!! I also used some apple wood to smoke the meatloaf and add flavor but you could also just use coals. Be creative and experiment…you’d be surprised what you can do! So here is the recipe for this delicious and different gluten-free meatloaf sandwich. We hope you try it this summer!
1 onion, minced
3 T. minced garlic
1 # ground chuck
8 oz. ground veal
8 oz. ground pork
6 T. chia seeds
1 c. shredded Parmesan
1/2 c. whole milk
3 c. bourbon barbecue sauce(recipe here)
3/4 c. peach, habanero bourbon barbecue sauce
6-8 slices bacon
kosher salt and pepper
pepper jack cheese
Grilled fresh peaches
crusty bread for sandwich
Peach habanero barbecue sauce
3 c. bourbon barbecue sauce (recipe here, adjust for amount needed)
3 peaches, peeled and diced
4 habanero peppers, seeded and diced
In a medium pan saute onions over medium heat until translucent. After 4-5 minutes, add garlic and cook another 1-2 minutes. Set aside to cool.
In a large bowl combine ground chuck, ground veal and ground pork. Add eggs, chia seeds, Parmesan and milk. Combine well. Add onion/garlic mixture and 3/4 c. peach habanero barbecue sauce. Season with kosher salt and pepper. Form mixture into a loaf (9×5 or your choice) and place onto a oiled and foiled pan for the grill.
Our new grill!
Place bacon slices over the top of the meatloaf and place onto a grill set for indirect heat (away from the coals and or wood). 30 minutes before the meatloaf is done, baste with extra barbecue sauce. Cook until internal temperature reaches 155. Let sit for 20 minutes before slicing.
Directions for barbecue sauce
Place bourbon barbecue sauce in a saucepan over medium heat.
In a cuisinart, blend peaches and habanero peppers until smooth. Add to the barbecue sauce and bring to a simmer. Set aside until ready to use.
Grill to indirect heat, ideally 350F. You can use coals and wood or one or the other. I used both.
Slice meatloaf into thick slices. Grill crusty bread and place pepper jack cheese on top until melted. Place meatloaf between with slices of peach and more peach habanero barbecue sauce. SERVE AND ENJOY!!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda