2 cups coarse dense bread cut into ¼ inch cubes (You could use any hard-crusted loaf such as French or crusty Italian or bread like a country loaf)
Zest of two large lemons
Juice of two large lemons, ½ cup
2 pounds 80/20 ground beef
1 tablespoon finely minced garlic
¾ cup fresh Italian flat leaf parsley, coarsely chopped (about one whole bunch without stems)
½ cup eggs beaten, about 2–3 large eggs
2 teaspoons kosher salt
¼ teaspoon white pepper
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
In a medium bowl place bread cubes, lemon zest and lemon juice and mix to combine. Let sit for one hour.
While bread is soaking, in a large bowl place ground beef, garlic, parsley, eggs, salt, and both peppers but don’t mix yet.
After the hour, add the soaked bread to the larger bowl and mix by hand until fully incorporated.
Form into a loaf 8X4 inches and wrap tightly in plastic wrap and refrigerate for at least one hour and up to 12 hours.
Cover a sheet tray with parchment and spray with pan spray. (or a dish or tray that will fit in your freezer)
With the plastic still on, cut into 8 slices then peel off the plastic from each piece. Leaving the plastic on helps hold the shape while you cut.
Press each piece to a thickness of one inch then place on the parchment lined tray and place in the freezer for 15 minutes to firm up. Neaten up the edges as you press.
While the meatloaf is firming up, heat one side of your grill to medium high and clean the grates.
After the 15 minutes remove the meatloaf from the freezer and brush both sides of each slice with the olive oil.
Oil the grill grates and lay out the meatloaf slices and cook one minute on the hot side. Using a long flat spatula, carefully turn each piece 90 degrees to get cross hatch marks and cook one more minute.
Carefully flip each piece and grill two more minutes on the second side. Move the eight slices to the cool side of the grill, lower grill heat to get an internal grill temperature of about 350 degrees F and cook the meatloaf to an internal temperature of 140 degrees F. when poked with a probe thermometer.
Carefully remove to a platter and serve immediately.
Keywords: Mediterranean Grilled Meatloaf