Individual meatloaves are basted with barbecue sauce and cooked on the grill. Of course, you can also bake these in the oven.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1-1/2 pounds "meatloaf mix" of ground chuck, pork and veal
- 1/2 cup finely chopped sweet onion, such as Vidalia
- 1/2 cup firm fresh white bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon milk
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1 egg
- 1 cup bottled barbecue sauce
Preparation:
Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill.
In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves, and egg. Form the mixture into 6 oval loaves, each about 3/4-inch thick.
Grill the meatloaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outside and the meat is no longer pink in the center, about 15 minutes.
Yield: 6 servings.
Leftovers: For barbecued meatloaf sandwiches, cut the loaves into chunks, then simmer for about 10 minutes in barbecue sauce thinned with a little beer or ginger ale. Serve on soft hamburger buns or white bread.
Source: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)
Reprinted with permission.
In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves, and egg. Form the mixture into 6 oval loaves, each about 3/4-inch thick.
Grill the meatloaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outside and the meat is no longer pink in the center, about 15 minutes.
Yield: 6 servings.
Leftovers: For barbecued meatloaf sandwiches, cut the loaves into chunks, then simmer for about 10 minutes in barbecue sauce thinned with a little beer or ginger ale. Serve on soft hamburger buns or white bread.
Source: Everybody Loves Meatloaf by Melanie Barnard (Harper Perennial Library)
Reprinted with permission.
