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April's Barbecued Meat Loaf
Prep time: 20 minutes
Grilling time: 50 to 60 minutes
Meat loaf
1-1/4 pounds ground chuck (80% lean)
1-1/4 pounds ground pork
1 cup yellow onion, finely chopped
1 large egg
1 teaspoon Worcestershire sauce
2 cups panko bread crumbs
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sauce
1/2 cup bottled barbecue sauce
1/4 cup ketchup
1. In a large bowl combine the meat loaf ingredients. Using your hands, mix until thoroughly combined.
2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.
3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.
4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.
Makes 6 to 8 servings
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