Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.

Ingredients

• 1 1/2 pounds lean (at least 80%) ground beef
• 1 (1 ounce) package onion recipe and dip soup mix (from 2-ounce box)
• 1 egg
• 3/4 cup milk
• 1/2 cup Progresso plain bread crumbs
• 1/3 cup ketchup
• 1 bag (1 pound 4 ounces) refrigerated new potato wedges
• 3 cups ready-to-eat baby-cut carrots
• Fresh parsley, if desired

Instructions

1. Heat gas or charcoal grill. Cut 6 (18 x 10-inch) sheets of heavy-duty foil; spray with cooking spray.
2. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs.
3. Shape into 6 loaves, 4 x 2 1/2 x 1 inch.
4. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup
5. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
6. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
7. Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160 degrees F.
8. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.