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Barbeque Meatloaf
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Description
We have been barbecuing up a storm lately, and I decided I wanted to try to barbecue meat loaf. I don’t make it often, maybe twice a year, but never on the barbecue.
I must say it was the best meatloaf I have ever eaten, and the meatloaf sandwich leftovers, YUM! I think using a mixture of pork and beef makes all the difference, as well as basting every 15 minutes or so.
Ingredients
- FOR THE MEATLOAF:
- 1-½ pound Ground Beef And Pork
- 1 cup Fresh Breadcrumbs
- 1 whole Egg, Slightly Beaten
- 1 whole Sweet Onion, Diced
- 3 whole Garlic Cloves, Minced
- ½ whole Red Bell Pepper, Diced
- ½ whole Yellow Pepper, Diced
- 5 whole Crimini Mushrooms, Stems Removed And Diced
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 Tablespoons Worcestershire Sauce
- 3 Tablespoons A1 Or Your Favorite Steak Sauce
- ½ cans Tomato Sauce (8 Oz. Can)
- _____
- FOR THE BASTING SAUCE:
- ½ cans Tomato Sauce (Remaining Half Can)
- 3 Tablespoons White Vinegar
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- ½ cups Catsup
Preparation
Saute the onion, garlic and peppers in olive oil for about 5 minutes. Set aside.
Place all the meatloaf ingredients, including the cooled onion/garlic mixture, into a large bowl.
Mix gently. Don’t overmix or the meat will be tough.
Mound onto the top part of a broiler pan or something that has holes and lets the fat drain out. Make sure it can go on your barbecue.
Prepare the basting sauce by mixing the sauce ingredients together. Add a bit of apple juice if it is too thick.
Heat your barbecue to about 350 degrees and cook the loaf for about an hour, basting every 15 minutes. If you have wood chips or chunks, place them on so you can get some smoke on your loaf!
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