There’s nothing quite like the comforting embrace of a warm, hearty meal as the crisp autumn leaves fall around us. As the seasons change and the air turns cooler, it’s the perfect time to indulge in a classic, cozy dish that fills your home with delicious aromas. This grilled meatloaf recipe is a true embodiment of autumn’s culinary charm, combining ground meat, a medley of seasonal ingredients, and a symphony of savory spices to create a dish that’s both nostalgic and wonderfully satisfying. And then, we put in on the grill and add a little sassy mushroom sauce. Whether you’re gathering around the table with loved ones or simply craving a taste of the season, this fall meatloaf is a timeless favorite that’ll have your taste buds dancing in the golden hues of autumn.
1 1/2 lb ground beef
1 cup onion
1 tsp. pepper
1 tsp. salt
3 garlic cloves, minced
2 tsp. oregano
1/2 c. crushed crackers. ((We used GF Rosemary and Olive OIl crackers)
1/2 cup bbq sauce
Bake at 350 degrees for an hour and refrigerate overnight. IMPORTANT: Make sure you save the meat juices for the sauce.
4 Tbs – butter
1/4 large onion, chopped
2 cloves garlic, minced
1 1/2 c. red wine
8 oz sliced mushrooms
9 Tbs – meatloaf juices
1 Tbs. chopped rosemary (fresh, is possible)
2 tsp cornstarch
1/2 tsp salt and pepper or to your taste
Saute mushrooms, onion and garlic in butter, then add red wine, juices and rosemary. Then add cornstarch to thicken. Puree 1/2 mixture and then add back to the rest in the pan to thicken.
Grill cold meatloaf slices on grill at 300 degrees for 2 min a side, remove and pour mushroom sauce for the perfect balance.