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Grilled Teriyaki Meatloaf Foil Packs
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Prep Time:
15 minutes
Total Time:
50 minutes
Grill mini meatloaves with baby carrots and corn for a summer twist on a classic dish.
Ingredients:
  • 1 egg
  • 1/2 cup purchased teriyaki baste and glaze
  • 1/4 cup Progresso™ Plain Bread Crumbs
  • 1/2 teaspoon garlic-pepper blend
  • 1 lb. extra-lean (at least 90%) ground beef
  • 2 cups ready-to-eat baby-cut carrots
  • 1 (15-oz.) can baby corn nuggets, drained
Instructions:
  • Preheat gas or charcoal grill. Cut four 18x12-inch heavy-duty foil sheets and spray them with nonstick cooking spray.
  • In a medium bowl, whisk the egg and mix in 2 tablespoons of baste and glaze, along with bread crumbs, garlic-pepper blend, and ground beef. Form the mixture into four 4x2-inch oblong loaves that are about 1 inch thick.
  • Lay one loaf on the greased side of each foil sheet. Surround each loaf with 1/2 cup of carrots and 1/4 of the corn. Drizzle with the rest of the baste and glaze. Seal each packet tightly with double folds, leaving space for heat expansion.
  • Once the grill is hot, place the packets on the gas or charcoal grill over medium heat, 4 to 6 inches from the coals. Cover and cook for 25 to 35 minutes until the loaves are fully cooked and the carrots are tender, remember to flip them halfway through. After cooking, carefully open the packets to release steam. Ensure the meat thermometer shows 160°F when inserted into the center of the loaves.

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