“A fun interpretation of week-night meat loaf. From Weber's Big Book of Grilling.”
1hr 10mins

Ingredients Nutrition


  1. To make the steaks: In a large bowl, combine the milk and bread crumbs; let stand for 10 minutes.
  2. In a saute pan over medium heat, warm the olive oil; add in the onion; stir/saute about 5 minutes until soft and golden.
  3. Add in the garlic; cook 1 minute, stirring occasionally; add in the curry and ginger; cook 1 minute, stirring occasionally.
  4. Remove pan from heat and let cool to room temperature.
  5. Add the cooled sauteed onion and the rest of the steak ingredients to the soaked bread crumbs; gently mix until well blended.
  6. With wet hands, shape the meat into four patties of equal size and thickness (4 inches in diameter and 1 inch thick).
  7. Place steaks on a platter, cover with plastic wrap and refrigerate 30 minutes before grilling.
  8. Lightly brush or spray both sides of the steaks with olive oil and grill over direct medium heat 8-10 minutes, turning once halfway through grilling time.
  9. After turning, glaze the top of each steak with 1 tablespoon ketchup and allow it to cook into the meat; serve hot.

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