Dinner Tonight: Grill-Roasted Meatloaf + Horseradish Dill Potato Salad

This is the meat and potatoes dinner that you'll tell your friends about. Grilled, wrapped in bacon, and glazed with a Dr. Pepper-laced sauce (yes, we went there), this meatloaf delivers. Pair with a kicked-up horseradish potato salad; the combination is new and exciting, but brings back memories of grills and picnics past. A pitcher of minty lemonade or an ice cold beer is all you'll need to add.

The Menu

Grill-Roasted Meatloaf by Stefano Coppola

Serves 4-5

Roast

1 pound ground beef chuck
1 pound ground beef sirloin
6 ounces ground pork
3 slices sandwich bread
1 egg
1/4 cup cream, or milk
1 clove garlic, chopped
1/2 sweet onion, diced
1 large carrot, diced
1 small bell pepper
1/2 tablespoon fresh thyme, chopped
1/2 tablespoon chili powder
1 teaspoon smoked paprika
Couple dashes Tabasco
1 1/2 teaspoon ground black pepper
1 teaspoon kosher salt
6-8 slices good-quality bacon
1/2 tablespoon Worcestershire sauce

Glaze

1/2 cup ketchup
2 tablespoons molasses
1/4 cup Dr. Pepper
1 tablespoon cracked black peppercorns

1. Beat egg and cream together. Tear bread into small pieces and soak in milk mixture.

2. Meanwhile, pulse garlic, onion, bell pepper, and time in a food processor until finely minced, but not pureed. Add milk/bread mixture, spices and hot sauce, pulse twice.

3. In a large bowl, combine meats with the mixture and gently mix in. Form into a "loaf". Wrap in plastic and put it in the fridge while making the glaze.

4. For the glaze, combine all ingredients in a small sauce pan and simmer for 5-8 min, until slightly thickened.

5. Preheat grill to high, or oven to 325. If using a grill, heat only one side.

6. Render bacon about halfway, so it is still pliable. Sear meatloaf on all sides, about 3 min per side, then move to cold side of the grill and shingle with bacon. spoon glaze over loaf and close lid.

7. Cook for about 15 minutes, spoon glaze over loaf. Close lid.

8. Cook for about 30 minutes longer, until the meat has reached 155 degrees.

Save and print this recipe at Food52.

Horseradish Dill Potato Salad

Get the Horseradish Dill Potato Salad recipe at Food52.

The Grocery List

Serves 4 to 6

1 pound ground beef chuck
1 pound ground beef sirloin
6 ounces ground pork
3 slices sandwich bread
1/2 sweet onion
1 large carrot
1 small bell pepper
1/2 tablespoon fresh thyme
6 to 8 slices good bacon
Molasses
1/4 cup Dr. Pepper
1 1/2 pounds baby Yukon gold potatoes
1/4 cup buttermilk
1 1/2 tablespoons prepared horseradish
1 tablespoon minced fresh dill
1/4 cup chopped green onion

We're assuming that you already have eggs, milk, chili powder, smoked paprika, Tabasco (or other hot sauce), salt, pepper, Worcestershire sauce, ketchup, mayonnaise, and garlic on hand. If not, you'll be needing those things, too!

The Plan

1. Start the potatoes in a large pot of cold water. Cook for 12 to 15 minutes depending on size. While the potatoes boil, start the meatloaf mix.

2. For the meatloaf, beat the egg and milk together, tear the bread into small pieces and soak in the milk mixture.

3. Meanwhile, pulse garlic, onion, bell pepper, and thyme in a food processor until finely minced, but not pureed. Add milk/bread mixture, spices and hot sauce, pulse twice. In a large bowl, combine meats with the mixture and gently mix in. Form into a "loaf." Wrap in plastic and put it in the fridge while you make the glaze and check your potatoes.

4. When the potatoes are ready, let them cool in a colander while you finish everything else. For the meatloaf glaze, combine the 4 ingredients and simmer in a pan for 5 to 8 minutes. This is a great time to pre-heat your grill! (Just one side.)

5. Render the bacon halfway, so that it's partly cooked but is still pliable. Time to sear your meatloaf on all sides, and then put onto the cooler side of the grill and wrap in bacon!

6. After 15 minutes, spoon the glaze over your bacon-y loaf. Cover with grill lid and let it go for another 30 minutes.

7. Mix the potato salad dressing together and add the potatoes, coating all over. Serve alongside thick slices of grill-roasted meatloaf!

First photo by Catherine Tornow, second photo by Sarah Shatz