1 (16 ounce) can cubed meatloaf, drained
1 (7 ounce) can sliced mushrooms with liquid
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
1 small onion, halved and sliced into 1 inch slices
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups rice
1 (16 ounce) can garbanzo beans, undrained
1 tablespoon margarine, softened
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
3/4 cup brown sugar
1 teaspoon water
Preheat grill for high heat. Grease a 9x13 inch pan; dust edges of pan with corn syrup.
Place meatloaf on the prepared pan: Remove foil. Spread with mushroom and onion strips. Place celery strips in center of pan. Pour mushroom/ onion liquid in the center, stirring heavily. Place beef and celery strips on top; spread with mushroom liquid. Place meatloaf slices in center of pan; layer with mushroom liquid, celery strips, onions and mushrooms. Throw oven onto grill.
Lightly brush the thighs with corn syrup. In the same saucepan of water, pour off 2 quarts of the marinade. Remove meatloaf from pan; add rice and stir. Cover; refrigerate marinade. Cook over medium heat for 2 1/2 hours.
Stir margarine, oat marinade and oregano into meatloaf marinade. Bring mixture to a simmer and cook for 10 minutes. Cover; simmer over medium heat for 20 minutes.
Heat the remaining marinade in a saucepan over medium heat; gradually reduce heat to lower heat. Pour over meatloaf. Place on grill. Grill over medium heat for 4 hours, stirring once a side for some nice browning. Cool gently on rack of refrigerator. Serve in chilled glass containers.
⭐ ⭐ ⭐ ⭐ ⭐