Recipe: Barbecued Meatloaves (grilled)

BARBECUED MEATLOAVES

My mother invented barbecued meatloaves, or at least I hope that she did since I've been touting her recipe as the world's greatest with much success for many years now. Here is the latest version of her original. - Melanie Barnard

1 1/2 pounds meatloaf mix (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

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.

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.

Servings: 6
Source: Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings by Melanie Barnard