Grilled Mini BBQ Meatloaf and Potato Salad
with Grilled Garlic Zucchini
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
BBQ Sauce
300 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Chives
3 unit(s)
Celery
1 unit(s)
Zucchini
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Nutrition Values
Instructions
Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While potatoes cook, whisk mayo and vinegar together in a medium bowl. Season with salt and pepper. Once tender, drain potatoes, then transfer to bowl with dressing. Place bowl in fridge to cool.
Cut zucchini half cross-wise, then quarter each half into spears. Cut celery into 1/4-inch pieces. Thinly slice chives. Add hard-boiled egg in a small bowl. Roughly mash egg. Season with 1/4 tsp garlic salt and pepper.
Add ground beef, BBQ seasoning, panko, half the chives, 1/4 tsp garlic salt and pepper to a large bowl, then combine. Shape into 4-equalized balls.
Add meatballs to grill one side of the grill. Using a spatula, flatten meatballs to 1 1/2-inches. Brush with some of the BBQ sauce. Add zucchini to the other side of the grill. Close lid and grill meatloaves and zucchini, flipping both once, until cooked through, 5-6 min per side.** Brush meatloaves with more BBQ sauce when flipped. Once cooked, remove from grill and cover to keep warm.
Add celery, mashed egg and remaining chives to the bowl with potatoes. Toss to combine. Season with salt and pepper, to taste.
Season zucchini with 1/4 tsp salt (dbl for 4 ppl) and pepper. Divide meatloaves, zucchini and potato salad between plates.