There’s just something about the arrival of warm weather that gets me yearning to fire up the grill. Truth is, we grill nearly year round, regardless of the weather. We are in the deep south, you know. But there’s just something about the warmer temps that make me enjoy it even more. That being the case, I’m always looking for ways to maximize my grilling time and searching for new ways and new things to grill.
On busy weeknights, I usually opt for doing mini meatloaves over one big one because they cook so much faster. They’re fun too. But then I thought about putting them on the grill. Not only that, I added some great barbecue flavor by adding some Stubb’s Legendary Bar-B-Q Sauce and then stuffed them with cheese. Hello! Delicious overload here, people!
While we’re on the topic, how do you spell the word barbecue? Barbecue? Barbeque? BBQ? Bar-B-Q? I think I typically use barbecue, but just for giggles I’m going to make an effort to use them all in this post. 🙂 Let’s make them…
Start by taking an 8-ounce block of cheddar cheese and cutting it in half. Then cut one of the halves in 6 equal pieces.
Place the ground beef in a large bowl and add in the breadcrumbs, egg, seasoned salt, garlic powder, Worcestershire sauce, and Stubb’s Bar-B-Q sauce. Mix well. I like to do this with a fork to get it all combined.
To make the meat loaves, divide the meat into 6 equal amounts. Take one portion of the meat and form it into an elongated patty in your hand. Place one piece of the sliced cheese in the middle and form the patty around it, completely sealing the cheese inside. Reshape into an elongated patty. Repeat with the rest of the meat.
You’ll want to preheat the grill over medium heat.
Next, reduce one side of the grill to low heat and place a large piece of foil over that side.
Place the mini meat loaves on the foil and close the lid. Cook for about 15 minutes, watching for flare ups.
After 15 minutes, slather the tops of the meat loaves with more Stubb’s Bar-B-Q sauce. Cook an additional 10 to 15 minutes or until the juices run clear and the meat is cooked through. Even if some of the cheese melts out (which is inevitable with one or two – I don’t care how well you seal in that cheese), they’re still crazy delicious!
I served these alongside some Cream Cheese Mashed Potatoes (a required side with meat loaf at our house) and some roasted green beans.
Did I use all the spellings of barbeque? LOL 🙂
- 4 ounces cheddar cheese
- 2 pounds extra lean ground beef
- ¼ cup plain breadcrumbs
- 1 egg
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Stubb's Original Bar-B-Q Sauce, plus more for topping
- Preheat the grill to medium-high heat. Take an 8-ounce block of cheddar cheese and cut it in half. Take one of the halves and cut it into 6 equal slices. Set aside.
- In a large bowl, combine the ground beef, bread crumbs, egg, seasoned salt, garlic powder, Worcestershire sauce, and 2 tablespoons of Stubb's Bar-B-Q Sauce. Use a fork to get everything stirred together well. Divide the meat mixture into 6 equal amounts. One at a time, take the portion of meat and form it into an elongated patty. Place one slice of cheese in the middle and form the meat around it, being sure to seal the cheese in completely. Reshape the meat into an elongated patty.
- Place a large piece of aluminum foil over one side of the grill and reduce the heat on that side to low. Place the mini loaves on the foil and cook for about 15 minutes. Baste each of the mini loaves with more bar-b-q sauce and cook for 10 to 15 minutes more or until the juices run clear and the meat is cooked through.