Ingredients
2cupsfresh corn kernels,from 2 medium ears
¾cupred bell pepper,small, diced
¾cupedamame,thawed, shelled, or lima beans
¼cupshallot,large, diced
1tbspolive oil
¾tspkosher salt
fresh black pepper,to taste
1lbground turkey,93%
⅓cupquick cooking oatmeal
6tbspKansas City Style BBQ Sauce,divided, plus more optional for serving
¼cuponion,minced
1egg,large
1tspdried marjoram
¾tspkosher salt
Preparation
Preheat the grill to high heat while covered.
Place 4 large 10×18-inch pieces of heavy-duty aluminum foil on a flat surface.
Place the corn, bell pepper, edamame and shallots in a medium bowl.
Mix well with olive oil, ¾ teaspoon of salt and black pepper.
Divide the vegetables between 4 pieces of foil, placing in the center of each.
In a medium bowl, combine ground turkey, oatmeal, 3 tablespoons of BBQ sauce, onion, egg, salt, and ¾ teaspoon of marjoram. Mix well.
Divide mixture into 4 equal portions.
Shape each portion into a 4 x 2½-inch free-form loaf.
Transfer to the foil over the vegetables.
Brush the remaining 3 tablespoons of BBQ sauce over the top of the loaves.
Bring up the long sides of the foil, so the ends meet over the food.
Double-fold the ends, leaving some room. Then double-fold the two short ends to seal the packet tight.
Grill covered on direct heat over the flames for 10 minutes.
Move to indirect heat for 20 to 25 minutes until the meatloaf is cooked through in the center.
Use gloves or tongs to remove and carefully open.
Serve with more BBQ sauce on top, and enjoy!
