Cookbook:Grilled Mesquite Meatloaf

Unlike regular meatloaf, which is baked in an oven, this version is grilled over mesquite to form a nice crust and smoky flavor.

Ingredients

 * 2 Tbsp olive oil
 * ½ large onion, diced
 * 1 tsp salt, plus a pinch
 * 3 Tbsp minced garlic
 * ½ cup diced celery
 * 1 pound (450 g) ground chuck (20% fat)
 * 2 lemons, juiced
 * 1 tsp freshly-ground black pepper
 * 1 ½ tsp red pepper flakes
 * ¼ cup Worcestershire sauce
 * ½ cup panko breadcrumbs
 * 2 Tbsp ketchup
 * ½ pound (225 g) charcoal briquets
 * 1 cup soaked mesquite chips

Procedure

 * 1) Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent.
 * 2) Add garlic and cook until garlic reaches a golden color.
 * 3) Add celery and cook until lightly browned around edges. Set aside until cool.
 * 4) Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside.
 * 5) Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.
 * 6) Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).
 * 7) Remove from heat and let rest for 10 minutes.
 * 8) Serve thick slices with mashed potatoes, roast vegetables, and gravy.