Categories: Meals

Ingredients

• 1 1/4 lbs. ground beef
• 1 large egg
• 1/2 cup panko
• 1/4 cup plus 2 tbsp. barbecue sauce
• Kosher salt and black pepper
• 2 scallions, thinly sliced
• Cooking spray
• 3/4 lb. small red-skinned potatoes, cut into small cubes
• 2 carrots, thinly sliced
• 2 parsnips, thinly sliced
• 1 tbsp. olive oil
• 1 tsp fresh thyme, roughly chopped

Directions

1. Preheat a grill to medium high. Combine the beef, egg, panko, 2 tbsp. barbecue sauce, 3/4 tsp salt and black pepper in a large bowl. Add the scallions, reserving 2 tbsp. of the greens for topping. Mix well with your hands.

2. Teat off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots, and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the veggies evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the veggies for the meatloaf.

3. Divide the meat mixture into 4 pieces and shape each into a 3×4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and veggies; fold in the edges to form a packet.

4. Grill the foil packets, 10 minutes, then flip and continue grilling until the veggies are tender and the meatloaves are cooked through, 5-8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

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