Lunch: Grilled Teriyaki Meatloaf and Vegetable Packets

Craving meatloaf in summer? Don’t heat the oven. Cook these mini loaves on the grill, along with tender baby carrots and corn.

Ingredients

1 egg
1/2 cup purchased teriyaki baste and glaze
1/4 cup Progresso™ Plain Bread Crumbs
1/2 teaspoon garlic-pepper blend
1 lb. extra-lean (at least 90%) ground beef
2 cups ready-to-eat baby-cut carrots
1 (15-oz.) can baby corn nuggets, drained

Instructions

Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.
In medium bowl, beat egg. Stir in 2 tablespoons of the baste and glaze, the bread crumbs, garlic-pepper blend and ground beef. Shape mixture into four 4x2-inch oblong loaves, about 1 inch thick.
Place 1 loaf on sprayed side of each foil sheet; place 1/2 cup of the carrots and 1/4 of the corn around each loaf. Drizzle with remaining baste and glaze. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When grill is heated, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 25 to 35 minutes or until loaves are thoroughly cooked and carrots are tender, turning packets over once halfway through cooking. Carefully open packets to allow steam to escape; meat thermometer inserted into center of loaves should read 160 °F.

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