Grilled Mesquite Meatloaf

Ingredients

• 2 tbsp olive oil
• ½ large onion
• 1 tsp salt, plus a pinch
• 3 tbsp garlic
• ½ cup celery
• 1 pound ground chuck
• 2 lemons
• 1 tsp black pepper
• 1 ½ tsp red pepper flakes
• ¼ cup worcestershire sauce
• ½ cup panko breadcrumbs
• 2 tbsp ketchup
• ½ pound charcoal briquets
• 1 cup soaked mesquite chips

Steps

1. Heat oil in a large sauté pan over medium-high heat.
2. Add the onion and a pinch of kosher salt.
3. Cook until translucent.
4. Add the garlic.
5. Cook until the garlic reaches a golden color.
6. Add the celery.
7. Cook until lightly browned around the edges.
8. Set aside until cool.
9. Mix together the ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs.
10. Shape into a 3½ x 7½-inch loaf about 2 inches thick.
11. Brush with ketchup.
12. Set aside.
13. Heat charcoal in a large chimney starter.
14. Once hot, evenly distribute around the bottom of the grill.
15. Mix with the mesquite.
16. Reapply the grate.
17. Place the loaf on top.
18. Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).
19. Remove from heat.
20. Let rest for 10 minutes.
21. Serve thick slices with mashed potatoes, roast vegetables, and gravy.