This couldn’t be easier! (well unless someone showed up and cleaned up my kitchen and heck the rest of my house while they are at it). First you prepare the meat. Chop the onions, crush the garlic, finely chop the kale so your kids don’t see it, chop the herbs, grate your cheese, and toast the bread then tear it into pieces. Now put EVERYTHING together in a large bowl except the cheese you are stuffing these sweet babies with. Then roll them into 6 individual football like shapes. Flatten them a bit making a small indent in the middle. Add your cheese, then carefully seal them by bring the meat up and around the cheese from the sides. Make sure there are no holes as you do not want your cheese sneaking out before you get to enjoy it!
Stuffed Grilled Mini Meatloaves, stuffing process
Stuffed Grilled Mini Meatloaves, ready for the grill
If you don’t know all ready, I am a bit of a grill purist. I always use charcoal. Someday maybe I will add a gas grill to my collection for those days when I just can’t take the time to prep the grill. But for now charcoal it is… Prepare your grill with a direct flame area and an indirect area. To achieve this just spread your hot coals on one side of the grill, leaving the other side empty.
If you are using a gas grill set your flame to high or medium high as you want a good sear on these, similar to what you are looking for on a good burger, leave the burners off on part of the grill as you will want to finish these off indirect.
Alternately could broil these in the oven instead of searing them on the grill 5-7 minutes a side, then finish them off at 400 degrees.
Sear your loaves for about 5-7 minutes on each side (just a good sear, don’t let them burn). Move them to the indirect cooking area on your grill and let them finish for about 5-7 more minutes, or to your desired doneness.
I like to top mine with a little marinara sauce, and sometimes on a bed of pasta, depending on my mood. Add a fresh salad and dinner is served. Cheers!
Grilled Stuffed Mini Meatloaf
Ingredients
- 1 1/3 lb Ground Beef
- 10 small fresh mozzarella balls or 5 slices of fresh mozzarella
- 1 Tablespoon fennel seeds
- 1/2 cup fresh basil leaves julienned
- 2 Tablespoons fresh oregano
- 2 slices toasted or day old bread torn into small pieces
- 3 Tablespoons olive oil
- 2 Tablespoons grated Pecorino Romano or Parmesan
- 1 pinch of red pepper flakes (optional)
- Salt and pepper to taste
- (please use organic ingredients whenever possible)
Instructions
- Prepare grill for medium high cooking with an area for direct and indirect heat. Alternately prepare oven to 400 degrees Fahrenheit.
- Place ground meat in a large mixing bowl.
- Add fennel seeds, basil leaves, oregano, bread, olive oil, Romano cheese, and salt and pepper.
- Mix well with your hands to incorporate all the ingredients.
- Divide into 5 balls.
- Roll each ball into a log and gently press down to make them flat.
- Add 2 small mozzarella balls (or slice of fresh mozzarella) to middle of each log.
- Gently pull meat in and over and pinch tight to keep cheese from leaking out.
- Grill on 5-7 minutes per side on direct heat, then finish on indirect heat for an additional 5 minutes to desired doneness. If cooking indoors brown in pan on medium high heat for 5-7 minutes per side and finish in oven for about 5 minutes.
- Let rest for 5 minutes, top with fresh marinara sauce if desired and enjoy!
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