If the word “meatloaf” brings back painful childhood memories of a dry, bland lump of meat with questionable texture, then you must try this recipe for barbecued meatloaf. I’ve made this recipe on several occasions and it’s always a big hit. If you’re feeling decadent use the ground beef/ground pork mixture called for in the recipe.
For a lighter, healthier version use lean ground turkey instead of the pork and beef. This recipe is enough for two large meatloaves which make excellent leftovers and also freeze very well, but feel free to cut the recipe in half if you prefer.
1.In a large bowl, using your hands, gently combine the meat loaf ingredients.
2.Divide the meat loaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. Prepare the grill for indirect cooking over medium-low heat.
3. In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
4. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 to 60 minutes.
5. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork. Cut the loaves into ½-inch slices and serve with the reserved sauce.
To make meat loaf sandwiches:
Cut the meat loaf into ½-inch-thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350°F), with the lid closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread. Also great with melted provolone cheese.