Grilled meatloaf with cheese

Ingredients:

• 450 g of ground beef from the top of the rib eye with 90% lean content
• 3 multi-colored bell peppers, quartered or cut into large pieces
• 85g mature cheddar cheese, cut into 4 5cm long pieces.
• 1 bunch green onions (white and light green parts), cut into pieces
• 1 stalk of celery, cut into pieces
• 1/4 cup fresh parsley
• 1 tbsp. breadcrumbs
• 1 egg
• 2 tsp Worcestershire sauce, plus extra for greasing
• Coarse salt and freshly ground pepper
• 1/4 cup ketchup
• Special spray for lubrication

Preparation:

1. Preheat the grill to medium-high. In a food processor, puree the onion, celery, and parsley and transfer the mixture to a bowl. Add the ground beef, breadcrumbs, egg, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste.
   
   Mix the minced meat with your hands and divide it into 4 portions, placing a piece of cheese on each. Form each portion into large oval patties with the cheese inside.
2. Place two large sheets of heavy-duty foil over each other and coat the top layer with cooking spray. Place the patties in the center of the foil, 1/2 inch apart, and spray the top with cooking spray. Bring the edges of the foil together to form a packet, and pinch the edges tightly. Place the packet on the grill, seam-side down.
   
   Place the peppers skin-side down on the grill. Cover and grill for 10 minutes. Turn the peppers over, brush with Worcestershire sauce and sprinkle with salt, then flip the grill over. Continue grilling, covered, for another 8 minutes.
3. Remove the envelope and peppers from the grill. Brush the patties with ketchup. Return the open envelope to the grill. Cook for another 5 minutes.