Grilled Meatloaf

Heat grill to approximately 350 degrees F. For this recipe my family used a Komado Pot (aka Big Green Egg) with charcoal, and tossed some grapevines on top of the coals to add smoke.

Mix meat, spices, Soy and Worcestershire sauce and eggs together tightly. It should have a meatball like consistency. Add an additional egg or matzo as necessary to reach a consistency that holds together.

Separate meat into two small disposable aluminum loaf pans.

Let meat marinate, covered in fridge, for about 30 minutes.

Place meatloaf pans on grill, shutting lid and cooking away for 50 minutes. Check temperature. When finished cooking, let rest for 10 minutes, slice and devour.

This is a dense meatloaf that rocks a killer meat loaf sammie the next day…just sayin’.