Yield: 6 Servings
|1½ pounds||meatloaf mix; ground chuck, pork and veal|
|½ cup||Finely chopped sweet onion; such as Vidalia|
|½ cup||Firm fresh white bread crumbs|
|¼ cup||Chopped flat-leaf parsley|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||Dry mustard|
|½ teaspoon||Freshly ground pepper|
|¼ teaspoon||Freshly grated nutmeg|
|1 pinch||Ground cloves|
|1 cup||Bottled barbecue sauce|
1. Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill.
2. 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 ¾-inch thick.
3. 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.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 NOTES : 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.
Recipe by: Everybody Loves Meatloaf by Melanie Barnard Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 26, 1998