Balsamic honey meatloaf with garlic fan potatoes
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
Gas grill or Kamado, large bowl
Ingredients
• 1.2 kg ground beef
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 100 g breadcrumbs
• 2 eggs
• 4 tbsp balsamic vinegar
• 3 tablespoons honey
• 2 tsp salt
• 2 tbsp mustard
• 2 tbsp ketchup
• 2 tbsp olive oil
For the fan potatoes:
• waxy potatoes, depending on size 1-2 pieces per person
• 1–2 garlic cloves, crushed
• some olive oil
• some parsley, finely chopped
• Salt
• Pepper
• Chili
Equipment is available in the FIRE&FOOD shop!
preparation
➊ Prepare the gas grill for indirect grilling and preheat to 180 °C – alternatively, equip the Kamado with an indirect setup and set it to 180 °C.
➋ In a large bowl, combine the ground beef, onions, garlic, breadcrumbs, and eggs. Add salt and pepper, knead the mixture thoroughly, form it into a large loaf, and then place it on the preheated grill.
➌ Mix balsamic vinegar, honey, mustard and ketchup to make a marinade and spread half of it on the meatloaf.
➍ Bake the roast in the grill/kamado for about 60 minutes, brushing it with a little more marinade after 30 minutes.
➎ Meanwhile, prepare the fan-shaped potatoes. Wash the potatoes and cut them about 5 mm apart, but do not cut all the way through, so they don't fall apart. Then grill them for 45 minutes at 180°C using indirect heat (cooking time varies depending on the size of the potatoes).
➏ Mix the garlic and parsley with a little olive oil and season with salt, pepper, and chili. Brush the potatoes with the mixture and grill for 10 minutes.
➐ Once the meatloaf is cooked, remove it from the grill, let it rest for 10 minutes, and then slice it. Serve with the garlicky potatoes and the remaining balsamic marinade, which you've briefly heated on the grill.
Recipe by Rudolf Klasna aka Rudolfo
We've never seen this combination before in over 20 eventful years of FIRE&FOOD: a master hairdresser who wields his scissors with utmost professionalism and, as a professional griller, knows exactly how to conjure up a delicious Sunday roast on one of his grills. We're talking about Rudolf Klasna, aka Rudolfo, who has been combining both trades with finesse and passion for more than 30 years. https://www.rudolfos-grill.de/ Recipe from FIRE&FOOD issue 01/2025
