| 1 1/2 | lb lean (at least 80%) ground beef |
| 1 | package (1 oz) onion recipe and dip soup mix (from 2-oz box) |
| 1 | egg |
| 3/4 | cup milk |
| 1/2 | cup Progresso® plain bread crumbs |
| 1/3 | cup ketchup |
| 1 | bag (1 lb 4 oz) refrigerated new potato wedges |
| 3 | cups ready-to-eat baby-cut carrots |
| Fresh parsley, if desired |
Serve with...
California BLT Tossed Salad
Total Time:
15 min
| 1. | Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf. |
| 2. | Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. |
| 3. | Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160ºF. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley. |
|
| Fresh new potatoes, cut into wedges, can be used instead of the refrigerated potatoes. Because the refrigerated potatoes are partially cooked, microwave the fresh ones for 4 to 6 minutes before adding them to the packets. |
|
| Make these packets up to 24 hours in advance. Pop them on the grill when you are ready to eat. |
|
| Although these hearty packets can be a complete meal, a crisp mixed-greens salad would be a nice addition. |
Nutrition Information:
370 ( 130); 15g ( 6g, 1g); 110mg; 850mg; 32g ( 5g, 12g); 27g 150%; 8%; 10%; 20% 1 ; 1 ; 1 ; 3 2