Grilled Individual Meatloaves

After a summer of grilling on the porch, you may be tired of hamburgers. I know I am. Here's a good way to switch up the regular hamburger -- and feed a crowd. The recipe can be doubled, tripled, or multiplied as many times as you need it.

Grilled Individual Meatloaves
Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes

• 2 lbs ground beef, 80% lean
• 2 tbsp grated onion
• 2 cloves garlic, finely minced
• 1 egg
• 2 tbsp breadcrumbs
• 1 tsp fresh thyme
• 1 tbsp salt
• 2 tsp ground black pepper

Combine all ingredients in a bowl. Form into 4-6 individual meatloaves, no more than 1'' thick.
Pre-heat the grill over high heat for 10 minutes. Brush the grates with vegetable oil.
Grill  the meatloaves over direct heat for 6-8 minutes per side. Allow to rest for 15 minutes before serving.

Mustard Rubbed London Broil

I know I have lots of recipes for grilled meat on the blog, but I have an affinity for cooking outdoors during the summer. I like to think creatively and find ways to bring new flavors to a familiar cut of meat and cooking technique. I wrote this recipe down a few months ago and was able to re-test it a week or so ago to make sure it works as well as I remember. This is an incredibly simple way to bring new life to an inexpensive and ordinary cut of beef.

Mustard Rubbed London Broil
Serves 6
Prep Time: 5 minutes, plus 2 hours to marinate
Cook Time: 15 minutes

• One 5 lb London broil
• 1/2 cup dijon mustard
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced finely
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tbsp salt
• 1 tbsp cracked black epper

Combine the seasonings for the marinade until roughly the consistency of a loose paste. Rub liberally on both sides of the meat and allow to sit in a dish for 2 hours at room temperature to overnight in the refrigerator.
Pre-heat a grill or oven broiler to high for 10 minutes.
Grill or broil for roughly 8 minutes on one side, 7 on the other for medium rare. Make sure the meat isn't too close the broiler in the oven and keep checking the meat to not overcook. Allow to rest for 10 minutes under foil for even cooking. Serve sliced thinly against the grain.