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Grilled Mini BBQ Meatloaf and Potato Salad
with Grilled Garlic Zucchini
Juicy, individual BBQ-glazed meatloaves are perfectly charred on the grill, bringing out a smoky sweetness. Served alongside creamy potato salad and tender, grilled zucchini tossed in garlic, this dish balances hearty and light flavours, ideal for a summer cookout or an easy weeknight dinner.
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)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
300 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Chives
3 unit(s)
Celery
1 unit(s)
Zucchini
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
½ tbsp
Oil*
2.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Remove any brown spots and cut into 1/2-inch cubes.
- Cut potatoes into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high heat. Cook for 10-12 min.
- Meanwhile, in a medium bowl, whisk mayo and vinegar together. 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.
- To a medium bowl, add 1/2 tbsp (1 tbsp) oil, zucchini, salt and pepper. Stir to combine.
- Cut celery into 1/4-inch pieces.
- Thinly slice chives.
- To a small bowl, add hard-boiled egg.
- Roughly mash egg. Season with 1/4 tsp garlic salt and pepper.
- To a large bowl, add ground beef, BBQ seasoning, panko, half the chives, 1/4 tsp garlic salt and pepper, stir to 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 (1/2 tsp) salt and pepper.
- Divide meatloaves, zucchini and potato salad between plates.