Mini seasoned meatloaves sandwiched in between crisp white onion slices are what makes up these grilled onion bombs. They're savory, flavorful dinner options that can be grilled, baked, and even cooked over a warm campfire. Quick & easy to assemble, they're a great way to use ground beef.
Cut, from the top to the bottom right down the middle, a large onion in half. You want to cut from top to bottom, right down the middle, not sideways. Then take each layer from each one and pair them together making sure to match each side with it’s mate. Be careful when pulling the layers apart because they can tear easily.
Add all of the other ingredients to a large bowl. Mix all of this up with your hands, squishing and kneading everything together, as you would with meatloaf until all the ingredients are. You want almost the same texture like meatloaf too. If it seems too dry, just add a bit more ketchup or a tad more mustard. If it feels too wet, add a few more bread crumbs.
To assemble the onion bombs, start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top, filling up the onion cavity and squishing the meatball in between both halves. Continue to fill the rest of the onion halves up with the meat mixture.
Here, were grilling them, so wrap each onion bomb in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re these things get hot! Now it’s time to grill them. Put them on the grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes.
*Grilling times will vary based on how high you have your grill set.