BBQ Meatloaf
with Grilled Garlic Zucchini
Juicy, individual BBQ-glazed meatloaves are perfectly charred on the grill, bringing out a smoky sweetness. Served alongside creamy potato salad and tender, grilled zucchini tossed in garlic, this dish balances hearty and light flavours, ideal for a summer cookout or an easy weeknight dinner.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
9 g
Assaisonnement BBQ
(Contient: Sulfites Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir: Blé, Gluten)
4 cs
Sauce BBQ
(Contient: Moutarde Peut contenir: Gluten, Sulfites, Oeuf, Blé, Sésame, Crustacés, Soya, Poisson, Lait)
300 g
Pomme de terre à chair jaune
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir: Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites)
7 g
Ciboulette
3 pièce(s)
Céleri
1 pièce(s)
Courgette
4 g
Sel d'ail
(Peut contenir: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
½ cs
Huile*
2.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots and cut into 1/2-inch cubes.
- Cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high heat. Cook for 10-12 min.
- Meanwhile, in a medium bowl, whisk mayo and vinegar together. Season with salt and pepper.
- Once tender, drain potatoes, then transfer to bowl with dressing. Place bowl in fridge to cool.
- Cut zucchini half cross-wise, then quarter each half into spears.
- To a medium bowl, add 1/2 tbsp (1 tbsp) oil, zucchini, salt and pepper. Stir to combine.
- Cut celery into 1/4-inch pieces.
- Thinly slice chives.
- To a small bowl, add hard-boiled egg.
- Roughly mash egg. Season with 1/4 tsp garlic salt and pepper.
- To a large bowl, add ground beef, BBQ seasoning, panko, half the chives, 1/4 tsp garlic salt and pepper, stir to combine.
- Shape into 4-equalized balls.
- Add meatballs to grill one side of the grill.
- Using a spatula, flatten meatballs to 1 1/2-inches.
- Brush with some of the BBQ sauce.
- Add zucchini to the other side of the grill.
- Close lid and grill meatloaves and zucchini, flipping both once, until cooked through, 5-6 min per side.**
- Brush meatloaves with more BBQ sauce when flipped.
- Once cooked, remove from grill and cover to keep warm.
- Add celery, mashed egg and remaining chives to the bowl with potatoes. Toss to combine. Season with salt and pepper, to taste.
Season zucchini with 1/4 tsp salt (dbl for 4 ppl) and pepper. Divide meatloaves, zucchini and potato salad between plates.