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All Fired Up!
by Margaret Howard

It's as easy as making any meatloaf, but with a kiss of smoke. Brushing with a beer marinade keeps the loaf moist during grilling. Or, if you like a crisp surface, sprinkle lightly with an all-purpose Salt-free Rub. Using smoke is optional.
Makes 4 to 6 servings.


    For Meatloaf
    • 1 Ib ground beef
    • 2/3 cup rolled oats
    • 1/4 cup finely chopped onion
    • 2 tbsp chopped fresh oregano or 2 tsp dried
    • 1/4 cup ketchup
    • 1 egg, lightly beaten
    • 2 tsp horseradish
    • 1/4 tsp each: salt and freshly ground pepper
    Non-stick grill topper
    Smoke box
    Soaked wood chips

    • 1/4 cup beer or red wine
    • 1 tbsp each: canola oil and ketchup


1. For meatloaf: Combine beef, rolled oats, onion and oregano. Stir together ketchup, egg, horseradish, salt and pepper. Lightly combine with beef mixture and shape into a loaf.

2. For marinade: Heat wine, oil and ketchup in small saucepan until it thickens and is reduced in half; set aside.

3. Place a shallow pan of water under the grill rack. Place the smoke box containing soaked chips over flame source. Preheat grill on medium-high. Move meatloaf onto lightly oiled grill topper; place on rack above water pan. Close lid, reduce heat to medium and grill (use Indirect Grilling) for about 1 to 1¼ hours or until an instant-read meat thermometer inserted into center of meatloaf reads 160°F. Baste occasionally with marinade. Replace the wood chips as needed.

4. Remove meat from grill, cover with foil and let stand for about 10 minutes before slicing.

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