Meatloaf BBQ & Baked

BBQ Meatloaf II

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a fire and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
– James Beard, Beard on Food

This is for the guys at Fire It Up. 

Everyone knows how much Michael adores meatloaf and tonight is a new take on the meatloaf in our house.  The second meatloaf for a friend covered with sauce and bacon, baked in a 350° oven, but with the temperature in the high 60°’s it is once again a great opportunity for us to crank up the Primo Grill for what I hope will be a fantastic meatloaf and roasted potatoes dinner. 
I stayed pretty basic with the ingredients because I really want to taste a little smokey accent, apple wood is the wood I used going light with the smoke of course.   Again using what I had on hand, mostly freshly ground beef (3 lbs), 2 pounds homemade sausage and a pound of ground veal ending up with about 6 lbs of meatloaf for several dinners. 

The standard additions of minced vegetables ingredients:

Celery (2 ribs)
1 onion
1 large  green pepper
1 large heirloom tomato, diced
1 can meatloaf tomatoes
Garlic (granulated)
1-1/2-2 cups panko or bread crumbs
Salt & Pepper

BBQ rub of choice for lightly dusting the outside of the meatloaf and about 2 teaspoons added to 1/2 can of meatloaf tomato sauce (simmered) to brush the meatloaf toward the end of cooking time.
Prepare grill for indirect drilling using the griddle grate and maintain a 350° temperature.   I used apple wood chips for a light smoke flavor.  Place the meatloaf on a piece of parchment and slide onto griddle, turn around not over once during cooking time of at least 1 hour and begin basting at the 145° continuing every 5 minutes or so until the meatloaf reaches about 160°.   Allow covered  meat to rest 5-10 minutes before slicing.  We grilled small red potatoes (in a foil packet) seasoned with garlic oil and herbs alongside the meat loaf and served with sautéed spinach and a little of Ina Garten’s “garlic sauce” over the meat and potatoes.

The second loaf was baked by a friend, sauced on the top with smoked bacon slices.  Either meatloaf can be basted with the garlic sauce alone or add garlic sauce to BBQ sauce for the basting sauce.

Meatloaf for Marti - Copy