Barbecued Meat Loaf

Cooking Instructions

In a large bowl using your hands gently combine the meat loaf ingredients.

Divide the meat loaf mixture in half and form into 2 loaves each abou t4 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.

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.

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 degrees F (about 50 to 60 minutes).

Remove the loaves from the grill and let rest 10 to 15 minutes. 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 degrees F for ground beef and pork. Cut the loaves into ½-inch slices and serve with the reserved sauce.

To Make the Meat Loaf Sandwiches:

Cut the meat loaf into 1/2-inch-thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250 degrees to 350 degrees 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.

©2008 Weber-Stephen Products Co. Recipe from "Weber’s Way to Grill™" by Jamie Purviance. Used with permission.