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Nutrition Facts
Serving Size 178 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 410 mg 17%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 26 g
Vitamin A 20% • Iron 15%
Vitamin C 60% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Meatloaf

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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/4 Lb lean ground beef
1 extra large egg, beaten
1/2 cup(s) tortilla chips, crushed
1/2 cup(s) green onions, chopped
1 red bell pepper, diced
1 Tsp H-E-B Texas Originals Steak Seasoning Spice Blend
1/2 cup(s) Franklin Texas Style BBQ Sauce
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Instructions

1
Preheat 1 side of grill to medium-high.
2
In a large bowl, combine ground beef, egg, tortilla chips, green onion, red bell pepper, and seasoning. Form into a large loaf and cover and place in fridge while grill heats up.
3
Place meatloaf on the heated side of grill and cook 5 minutes per side or until nice grill marks appear on all 4 sides.
4
Move to cool side of grill, baste with sauce and cook 20 minutes with lid closed.
5
Remove from grill and let rest several minutes before slicing.
6
Chef's note: Serve on bread as a sandwich or with vegetables and mashed potatoes.

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