Barbecued meatloaves

Yield: 6 Servings

Measure Ingredient
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 tablespoon Milk
1 teaspoon Dry mustard
¾ teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Freshly grated nutmeg
1 pinch Ground cloves
1 Egg
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

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