Meatloaf tends to evoke strong memories for people. Either you’re reminded of the rich, savory, hearty dish served around the dinner table growing up, or you’re reminded of a dry, tasteless meal that got you in trouble every time mom served it because you couldn’t choke it down.
I fall into the former group, but that’s not to say I haven’t had my fair share of less than appetizing meatloaf dinners. However, I’ve tasted truly delicious meatloaf recipes as well, so I know it can be done well! If you’re still not convinced, go ahead and check out this non-traditional meatloaf recipe.
It starts off with a pretty basic recipe – ground beef, seasonings, breadcrumbs, and an egg. Things get a little more interesting when you add diced red onions, green peppers, and minced garlic. Now we’re talking.
The veggies add a nice crunch to an otherwise mushy meal, and the garlic…well, do I really need to justify adding garlic to a recipe? I didn’t think so.
The meat mixture is just the beginning of this surprising recipe. Next, divide the meat in half. Roll out one half and press 5 unwrapped Babybel cheese wheels into the meat.
Heck. Yes. I can get behind pretty much any dish that incorporates those deliciously creamy cheese wheels! Once in place, cover up the cheese layer with the second half of meat mixture, pinching around the edges to close up the seams.
If you thought the surprises were over with, you’re wrong, my friend. The next step is to whip up a nice glaze. Combine whiskey, ketchup, brown sugar, and Worcestershire sauce in a small bowl and then brush it over the meatloaf.
Finally, put the loaf on a grilling plank and grill for 20 minutes over direct heat, then 30 minutes in indirect heat. You can also bake the meatloaf if you don’t have a grilling plank or don’t want to fire up the grill.
No matter how you bake this meatloaf, I think you’ll agree it’s going to taste amazing. I mean, just look at that gooey layer of cheese! Add in the garlic, veggies, and whiskey glaze, and you’ve got yourself a winning meal.