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In a small skillet, heat margarine (or butter) over medium heat until melted. Add mushrooms and onion; cook over medium heat for about 5 minutes or until vegetables are tender. Stir in parsley. Cool slightly.
Stir together oats, milk, salt, pepper and egg. Add ground beef and mix well. Place on waxed paper and flatten into a 12-by-8-inch rectangle. Spoon mushroom and onion mixture evenly onto meat. Roll up, starting with 8-inch end. Seal seam and ends by pinching together. Stir together ketchup and mustard.
Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above the pan. Tear off a 24-by-18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18-by-12 inches. Trim to make a 12-inch square. Cut several slits in the foil square. Place the foil on the grill over the drip pan. Place the meatloaf on the foil. Cover and grill for 50 to 60 minutes or until no pink remains in the meat, brushing with the ketchup mixture during the last 5 minutes of grilling. Remove meatloaf from grill; cover with foil. Let stand 15 minutes before slicing.