Grilled Root Vegetables with Mini Meatloaf in Foil

Ingredients:

• 600 g ground beef (15% fat)
• 1 large egg
• 0.5 cup panko breadcrumbs
• 1/4 cup + 2 tbsp. barbecue sauce
• 2 green onions, thinly sliced
• Cooking spray
• 350 g small red potatoes, cut into small cubes
• 2 carrots, thinly sliced
• 2 parsnips, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1 teaspoon fresh thyme, coarsely chopped

Preparation:

1. Preheat grill to medium-high heat. In a large bowl, combine ground beef, egg, breadcrumbs, 2 tablespoons barbecue sauce, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Add the green onions, reserving 2 tablespoons of the greens for sprinkling. Mix thoroughly with your hands.
2. Prepare four 2-inch-long sheets of foil and lightly spray them with cooking spray. In a large bowl, toss the potatoes, carrots, and parsnips with olive oil, thyme, and a generous pinch of salt and black pepper. Distribute the vegetables evenly among the foil sheets, stacking them on one side. Make a well in the center of the vegetables for the meatloaf.
3. Divide the meat mixture into 4 portions and form into mini meatloaf 8x10 cm. Fold the foil over the meatloaf and vegetables; fold the edges in to form a parcel.
4. Grill the meatloaf wraps for 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaf is cooked through, another 5-8 minutes. Carefully open the wraps and brush the tops and sides of the meatloaf wraps with the remaining 1/4 cup barbecue sauce. Sprinkle with the remaining green onions.
   
   Note
   
   Only brush the meatloaf with barbecue sauce after grilling, otherwise the sauce may burn on the grill.