Grilled Meatloaf with Chef Christian

Chef Christian Froelich, as a good ol’ Southern boy, has always loved the taste of a good, hearty meatloaf. The rich flavor of the beef, the savory quality added by the vegetables, and the tang of the incorporated ketchup and mustard provide a well-rounded, satisfying experience. As a largish individual, who has recently shed 70 lbs. of excess weight, Christian has a new appreciation for more nutritionally balanced eating. His recipe is a great example of a dish that takes nutrition into account and, as a result, actually improves both flavor and texture.



  • 1 Tbsp. Vegetable Oil
  • 1 cup Yellow or White Onion, Small Dice
  • ½ cup Sweet Red Bell Pepper, Small Dice
  • ½ cup Celery, Small Dice, Small Dice
  • 1 Tbsp. Fresh Garlic, Minced
  • 1.5 lbs. Brasstown Blended Ground Beef
  • 4 oz. Old Fashioned Quaker Oats
  • 2 tsp. Salt, Kosher
  • 1 tsp. Pepper, Black, Ground
  • 2 tsp. Parsley, Fresh, Minced
  • 2 tsp. Thyme, Fresh, Minced
  • 3 Tbsp. Ketchup, Sir Kensington’s
  • 2 tsp. Mustard, Sir Kensington’s

  • 2 cups Ketchup, Sir Kensington’s
  • 1 cup Sause, Tabasco Chipotle
  • 1 cup Sugar, Brown Light


    1. Heat oil in skillet until it begins to shimmer, but not smoke.
    2. Combine all remaining ingredients well. Best done by hand with clean, gloved hands. If using a mixer, combine all ingredients except beef first, then add beef and mix until just combined.
    3. Line a loaf pan with commercial plastic wrap. Press the meatloaf mixture well into the loaf pan.
    4. Fold the plastic wrap over the mixture. Lay out a sheet of aluminum foil large enough to wrap the loaf. Place the loaf on the foil, and wrap tightly so the seam of the aluminum foil folds at the top.
    5. With a skewer, poke about 8 evenly spaced holes through each the top and the bottom of the loaf to allow excess grease to be expressed.
    6. For best results, at this point chill meatloaf in cooler overnight or at least 2 hours to allow oatmeal to hydrate.
    7. Place loaf on a baking rack inside of a pan and place in oven.
    8. Bake at 300 degrees for 70 – 90 minutes, or until internal temperature reaches 155 degrees Fahrenheit. Try not to go too far over 155, but check a few spots to make sure entire loaf is at least 155 degrees.
    9. Remove from oven and let rest 10 minutes. Place Meatloaf in cooler and chill completely.
    10. Remove meatloaf from wrapping carefully, and slice in 8 even slices.
    11. Place on oiled preheated grill and cook as desired.
    12. Serve as an entrée with accompaniments or on a sandwich.


    1. Combine tobacco chipotle sauce and brown sugar in a sauce pot or kettle.
    2. Bring to a simmer and simmer for 5 minutes.
    3. Combine with ketchup and cool completely.
    4. Use as directed in the recipe.

    Notes:  While the main recipe provided is for the meatloaf, it also works great as a sandwich with a simple Tabasco Chipotle glaze topped with fried or baked Crispy Shoestring Onions for a little more fun.

    Nutrition Facts

    Amount per serving 

    Calories: 250

    Total Fat: 15g (19% dv)
    Saturated Fat: 5g (25% dv)
    Trans Fat: 0.5g
    Cholesterol: 40mg (13% dv)
    Sodium: 590mg (26% dv)
    Total Carbohydrate: 15g (5% dv)
    Dietary Fiber: 2g (7% dv)
    Total Sugars: 2g
    Added Sugars: 1g (2% dv)
    Protein: 13g

    Vitamin D: 0mcg (0% dv)
    Calcium: 22mg (2% dv)
    Iron: 1mg (6% dv)
    Potassium: 180mg (4% dv)

    The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Source: Harvest Table Culinary