Serves 8
Grill Temperature: 350-425°F (176-218°C)
Grill Time: 45 minutes
Gear:
- 1 x 4 oz (120 mL) ice cream scoop
- 1 plank ½ inch (1.25 cm) thick, 12 x 8 inches (30.5 x 20.3 cm) soaked in water for a minimum of 1 hour
- Meat thermometer
6 large Yukon gold potatoes, about 1 ½ lbs (750 g), peeled and quartered
3 tbsp (45 mL) sour cream
1 cup (250 mL) grated cheddar cheese
2 green onions minced
Salt and pepper, to taste
2 lbs (1 kg) ground Ontario veal
2 tbsp (30 mL) softened butter
1 cup (250 mL) finely diced sweet onion
6 cloves garlic, minced
1 cup (250 mL) hickory sticks
1 tbsp (15 mL) Dijon mustard
½ cup (125 mL) chopped fresh herbs (parsley, dill, oregano, dill, rosemary) your choice
1/3 cup (80 mL) grated parmesan cheese
2 mozzarella cheese strings cut into 4 equal portions each
Boil potatoes in salted water until tender. Drain and mash, transfer to a bowl and allow to fully cool. Cover and refrigerate for 2 to 4 hours or overnight. Mash the cold potatoes. Add sour cream, cheddar cheese and green onion. Season to taste with salt and pepper and mix well.
Using a 4 oz (120 mL) ice cream scoop, scoop the potato mixture into 8 uniform flat-bottomed balls. Cover and refrigerate.
In a large bowl combine ground veal, butter, onions, garlic, hickory sticks, Dijon mustard, chopped fresh herbs and parmesan cheese. Season to taste with salt and pepper. Using the ice cream scoop, scoop into 8 flat-bottomed balls. With your finger, poke a hole in the center of each veal meatloaf ball. Insert one piece of cheese string and cover with ground veal. Repeat with remaining balls.
Tip: Pack the ice cream scoop firmly with the mashed potatoes and veal this will remove most of the air in the mixtures and them from falling apart.
Remove plank from water and pat dry with paper toweling. Brush lightly with a little vegetable oil and season the plank with a little salt n pepper
Place the veal meatloaf balls in a single line evenly spaced along one side of the plank, leaving an inch border from the edge of the plank. Line up the mashed potato balls beside the meatloaf balls. Cover and refrigerate to rest for 1 hour.
Fire up your grill to 350-425°F (176-218°C).
Place planked meatloaf balls and mashed potatoes on the grill, close lid, and plank for 10 minutes. The plank will start to smoke and crackle. Reduce heat to medium to medium low and continue to cook meatloaf for 20-30 minutes longer until the meatloaf balls are fully cooked and still juicy, the cheese filling is melting and the mashed potatoes are golden brown hot on the inside and crispy on the outside.
Remove from grill and allow to rest for 10 minutes then serve ladled with BBQ gravy (recipe follows)
Beer BBQ Gravy
¼ (60 mL) butter
½ cup (125 mL) diced onion
3 cloves garlic, minced
¼ cup (60 mL) all-purpose flour
½ cup (125 mL) your favorite local craft beer
1 ½ cups (375 mL) beef stock
½ cup (125 mL) smoky BBQ sauce
Salt and freshly ground black pepper to taste
In a medium saucepan, melt the butter over medium heat. Sauté the onions and garlic for 1-2 minutes or until tender and transparent, stirring frequently. Add the flour and cook, stirring constantly, forming a roux. Continue to stir and add the beer and beef stock ½ cup (125 mL) at a time, stirring constantly, until smooth and thickened.
Stir in the BBQ sauce, salt, and pepper. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Strain and adjust seasoning.
Makes approximately 4 cups.
Source: Ted Reader BBQ