In a large bowl, combine the meat, egg, sauces, spices, and vegetables with your hands until well mixed. If the meat mixture feels too gooey, put it into the fridge to chill for 10 to 15 minutes.
Preheat the grill to 400°F, prepare for indirect grilling.
Divide the meat mixture evenly into 3 to 4 mini loaf pans. Place the meatloaves onto the “cool” side of the grill and grill bake them for 20 minutes.
While the meatloaves are cooking, boil and mash the potatoes. I recommend using a potato ricer to get really smooth potatoes. Add the cheese and butter and milk, garlic and green onion. Spoon the potatoes into a piping bag with a large star tip.
At the 20 minute mark, remove the meatloaves from the grill. Pour the meat drippings that have gathered so far, carefully into a saucepan.
Pipe the mashed potato mixture over the tops of the meatloaves and place them back on the grill to bake for another 10 to 20 minutes, or until a meat thermometer reads 160°F.
While the meatloaves are finishing up, warm the pan drippings that you put into a saucepan over medium-low heat. Add just enough flour to make a paste (you may need more or less flour), then add the beef stock a little at a time, until you have a perfect gravy.
Remove the mini meatloaves from the grill when they are done, and serve with gravy.