TIP: Feel free to play around with quick cooking vegetables for this! A can of corn kernels, shallots, peppers as a bed for the meatloaf would also be great. Garnishes are really up to you as well! I love a bite that has something a bit sweet and a bit briny and a bit fresh -- hence the parsley, olive and roasted red peppers. Cater to your own tastes!
- Toss the green beans in the olive oil to coat, and season with a pinch of kosher salt. Set aside.
- Prepare the box of stuffing as per box directions, Set aside.
- Mix all the meatloaf ingredients thoroughly in a big mixing bowl. Divide into four equal portions.
- Lay out double layers of heavy duty aluminum foil, shiny side inwards.
- Divide up the green beans into equal portions, and distribute them into the middle of each foil package.
- Taking one portion of the meatloaf mixture at a time, divide it in two. Shape the bottom half into a disc shape, lay on top of the green beans. Fill the middle with 1/4 cup of prepared stuffing. Top with the remaining half of the meat, making sure to seal the sides firmly together.
- Repeat with the 3 other portions of meatloaf mixture.
- Seal the foil packets by folding the long ends together, and rolling down. Then fold up each of the top and bottom ends.
- If cooking over a fire, start at the hottest part of the fire for 5 minutes or so, then remove to indirect heat for the remainder of the time, approximately 20 minutes or until the turkey reaches 165 F.
- If pre-cooking in the oven to reheat over the fire, cook for 25 minutes at 425 F, and finish on the fire at its hottest part for 5 minutes right before serving.
- Once cooked, carefully open packets and brush generously with the black bean garlic sauce or your favourite BBQ sauce. Garnish with fresh parsley, torn olives and roasted red peppers. Enjoy!