This dish is best prepared on a Weber charcoal grill using the indirect cooking method. The hot charcoal briquets are pushed to the sides. The formed meat loaf is placed in an aluminum pan and the pan is placed in the middle of the cooking grate in between the hot briquets. If you are using a gas grill, turn the heat down to the lowest setting.
1 3/4 Pounds Of 85% Ground Beef
A Diced Portobello Mushroom Cap
Two Minced Garlic Cloves
1/4 Cup Of Diced Roasted Red Bell Pepper
3/4 Cup Of Diced Red Onion
1/2 Cup Of Diced Celery
1/2 Cup Of Tomato Sauce
A Teaspoon Of Brown Sugar
Two Teaspoons Of Frank’s Louisiana Hot Sauce
A Tablespoon Of Gulden’s Spicy Brown Mustard
Two Teaspoons Of Worcestershire Sauce
3 1/2 Teaspoons Of Salt, Divided
A Teaspoon Of Black Pepper
A Tablespoon Of Olive Oil
A Teaspoon Of Paprika
3/4 Cup Of Panko Bread Crumbs
Into a saute pan, add the olive oil, the mushrooms, the red onion, the garlic, the celery, a 1/2 teaspoon of salt, and a 1/2 teaspoon of black pepper. Cook on medium low heat for 5 minutes stirring occasionally.
Into a mixing bowl, add the ground beef, the sauteed vegetables, the roasted red bell pepper, the tomato sauce, the mustard, the hot sauce, the Worcestershire sauce, the brown sugar, three teaspoons of salt, the paprika, a 1/2 teaspoon of black pepper, the bread crumbs, and the egg. Using your hands, mix the meat and bread crumb mixture well. Form the mixture into a loaf. Spray an aluminum pan with cooking spray. Place the meat loaf in the center of the pan.
Cook on the covered grill for 1 1/2 hours. Let the meat loaf sit at room temperature for 10 minutes before slicing.