Side Dishes for a grilled meat loaf?

broccolli and cheddar rice

grilled corn on the cob

three bean salad

scallopped potatoes

italian zucchini

grilled portabellos

how do you grill meatloaf anyways??

I just made a pot roast this week which my family always likes. I buy a boneless beef chuck roast, rinse it and pat it dry with paper towels. I chop an onion and 3 garlic cloves and saute these in 3 tablespoons Crisco oil and 3 tablespoons margarine until onion is transparent. Remove this from skillet and pour liquid back in. Sprinkle roast with salt, pepper, and Morton's Nature seasoning, roll in flour and brown slowly on all sides. Put onion and garlic back in skillet and add 1 cup hot water and 2 tablespoons of Worcestershire sauce, and 8 whole peppercorns. Cover and simmer for 2 hours. Add peeled carrots, cut into chunks and peeled red potatoes, cut in halves or peeled small whole potatoes. Cover and simmer another 45 minutes to one hour. I serve this with green beans and whole kernel corn and rolls. It has always been a good, satisfying meal. I use any left-over roast by chopping into chunks and boiling in a small amount of water with onion, salt and pepper and beef bouillon cube. After cooking a short time, I cut up potatoes into small chunks and cook about 25 minutes until potatoes are done. I usually thicken the juice with a small amount of flour and water and cook until thick, adding salt to taste. Then, serve this over toast. It may sound awful, but it is really a tasty and filling dish and uses up the roast so I don't have to throw any out.

Well since it's summer and you are grilling,,,,

try staying away from the traditional heavy foods that go with meatloaf in the winter.

As a cold side you could marinate mozzella balls and cherry tomatoes in a balsamic vinegrette and kabob a few on a stick.. The flavors go great, the cold will be refreshing and the colors pop.

Grilled zuccinni and yellow squash lightly brushed with your favorite dressing is always great ( just lightly cook)

Try serving with a summer pasta salad ( Suddenly salad makes great one or you can make you own)

In the summer I like to stick to maybe one main hot dish (or two) and really go with light and fresh everywhere else..

Nothing worse than being in the heat and feeling full !!

Enjoy your party !!

Season some potatoes with salt and pepper, toss with some olive oil, and grill them. You might want to microwave them first to speed up the cooking time. Add a simple salad and you've got a great meal!

Citrus Shrimp and Toasted Couscous Salad

12 ounces toasted couscous

1 pound medium shrimp, peeled and deveined

1/2 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup extra virgin olive oil

1/2 cup scallions, chopped

2 tablespoons chopped fresh mint

2 tablespoons chopped, fresh cilantro

1/2 cup chopped red onion

1 cup halved cherry tomatoes

salt to taste

freshly ground black pepper

Cooking Instructions

1. Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 10 minutes (check package directions for specific cooking times). Drain and rinse with cold water.

2. Bring another pot of salted water to a boil with 1/4 cup of the lemon juice. Add the shrimp and turn off the heat. Leave the shrimp in the hot water until they are just cooked through, about 90 seconds. Drain and let cool.

3. Whisk the remaining lemon juice, lime juice and olive oil together in a large bowl. Mix in the couscous, shrimp, herbs, onion and tomatoes.

4. Season with salt and pepper to taste. Chill and serve cold.

Serving Size: about 1 cup

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Scotch Eggs

1 pound bulk pork sausage

1 tablespoon fresh parsley -- chopped

1 tablespoon grated onion

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 hard-cooked eggs -- shelled

1/2 cup fine dry breadcrumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

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Bacon & Egg Pie

2 Sheets of ready rolled puff pastry.

8 Eggs.

4 Slices of bacon.

1 Onion.

1-2 Tomatoes.

½ Cup peas.

¾ Cup of grated tasty cheese.

Preheat oven to 180oC.

Line a baking dish with one sheet of pastry.

Layer the ingredients.

First the onion and bacon on the bottom, then sprinkle peas, lay the sliced tomatoes. Crack the eggs into the pie one at a time (do not beat beforehand).

And sprinkle with grated cheese.

Cover with second sheet of pastry.

Brush with milk and spike some holes in the pastry top.

Bake in a moderate oven for 40 minutes.

Allow to cool and cut into snack sized pieces 50mm x 75mm. Just divide up according to the dish size.

Serve with Tomato sauce. (ketchup)

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bushes grilling beans!! i sware they are good! in baked bean aisle and roasted sweet potatoes with powdered sugar on top!!

casoulet!a nice spicy bean stew or sweet chilli potatoes!yum!

buttered noodles, mac and cheese, baked beans, any veggie, salad, potato salad.

Green Bean Bundles

2 (16 oz) cans whole green beans

8 slices of bacon, cut into halves I use the Center cut bacon

1 tsp. garlic powder, or to taste

1/4 cup melted butter

1/2 cup packed brown sugar

Preheat oven to 325 degrees.

Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.

Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.

Bake for 30 minutes or until bacon is cooked through.

Yield: 16 servings

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Roasted Potatoes with Onion and Thyme

Serves 4

This preparation is superb with potatoes, but it works nicely with other root vegetables as well.

2 Tbsp. olive oil

1 medium head of garlic

1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces

1 medium onion

2 tablespoons dried thyme , crumbled

table salt

ground black pepper

1. Heat oven to 400 degrees. Add 2 tablespoons of olive oil to roasting pan.

2. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

3. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with oil from roasting pan, dried crumbled thyme and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Garnish with parsely, if desired, and serve hot or at room temperature.

-- Cooks Illustrated

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Baked Acorn Squash with Brown Sugar & Butter

1 acorn squash, cut in 1/2

2 tablespoons brown sugar

2 tablespoons butter, softened

2 tablespoons maple syrup

Salt

Freshly ground black pepper

Preheat oven to 400º F. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

--Paula Dean

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Yellow Squash Casserole

2 lbs. yellow squash, sliced

1/2 cup chopped onions

1 clove garlic, chopped

1/3 cup oil

Dash of soy sauce

Salt and pepper, to taste

1/4 tsp. thyme

1 lb. ground chuck

1 can diced sliced mushrooms, drained

1/2 stack crackers, crumbled

1/4 cup grated cheese

1. Stew squash, onions and garlic in small amount of water until soft; drain. Add oil, soy sauce, salt, pepper and thyme and set aside.

2. Cook ground meat; drain and add mushrooms. Combine meat and vegetables. Add half of crumbled crackers to mixture. Add cheese.

3. Pour into greased 3-quart baking dish and sprinkle remainder of cracker crumbs on top. Cover and bake at 350 degrees until edges of dish are bubbling and brown, about 30 to 35 minutes.