"WHAT YOU GOT" MEATLOAF ON THE GRILL

Provided by Michael Symon : Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 cup ketchup
1/3 cup light brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider or sherry vinegar
Freshly ground black pepper
2 pounds ground meat (I'm using beef)
1 cup breadcrumbs
1 cup peeled and grated onion (I'm using yellow)
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon spice mix (I'm using Old Bay)
5 shakes Worcestershire sauce
2 large eggs, beaten
1 head roasted garlic, mashed, recipe follows
Kosher salt and freshly ground black pepper
8 ounces smoked sausage (I'm using kielbasa), optional
3 heads garlic
3 teaspoons olive oil

Steps:

For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
Serve with potatoes or a side salad or use on a sandwich.
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.