Devil’s Meatloaf on the Grill

Devil’s Meatloaf on the Grill This spicy meatloaf was born from a collection of leftovers in my fridge that I combined into this yummy loaf.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 50 mins

    TOTAL : 8 hrs

    SERVING : 8

    YIELD : 1 9×5-inch loaf

  • Mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. Cover and refrigerate overnight.

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  • Preheat an outdoor grill for medium heat. Firmly pack the meat mixture into a 9×5-inch loaf pan, and cover with aluminum foil.

  • Place the covered loaf pan on the grill away from direct heat. Cook for 30 minutes, then carefully remove foil and drain grease. Cover the pan with the foil, and return to the grill. Continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Per Serving: 289 calories; protein 20g; carbohydrates 13.6g; fat 16.8g; cholesterol 89mg; sodium 927.2mg.