2 pounds of grass fed ground beef
1 whole egg
3 slices white bread crumbled
1 small can tomato sauce
2 Tablespoons dried onion flakes
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared yellow mustard
1 Tablespoon Louisiana hot sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper (or to taste)
Combine all of the ingredients, blending well. Pull out about 3 feet of heavy duty aluminum foil.Fold it in half to double it.
Spray the center of the foil with “Pam for Grilling” non-stick spray.
Form the ground meatloaf mixture on the foil, about two inches thick. You can make it round, square or octagonal. The shape doesn’t really matter, but the thickness does.
Pull the edges of the foil up and bring them over the meatloaf. The meat doesn’t have to be completely wrapped. In fact, your grilled meatloaf will have a better flavor when the top is left exposed as it cooks.
Place the meatloaf directly over medium coals and cover the grill. Cook for one hour and check the internal temperature. When it reaches 155°F, remove and let it rest for 10 minutes. Serve with your favorite side dishes.
The recipe can be adjusted for sensitive tastebuds by deleting the hot sauce and cayenne pepper, using only 1/4 teaspoon of black pepper, and replacing the tomato sauce with ketchup. This will make a milder and sweeter meatloaf.