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Barbecued Meatloaf

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BBQ MeatloafMelanie Barnard is a meat loaf expert. In 1998 she appeared on Good Morning America to promote her cookbook, “Everybody Loves Meatloaf”. She said her mother invented barbecued meatloaf, or at least she hoped she did since she has been touting her recipe as the world’s greatest for many years.

Meat loaf is a very 50’s comfort food and there’s nothing more Mid-Century than a great loaf with mashed potatoes on the side. This version is a hit in my Mid-Century home!

Ingredients
1 1/2 pounds “meatloaf mix” of ground chuck, pork and veal
1/2 cup finely chopped sweet onion, such as Vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsley
1 tablespoon Worcestershire sauce
1 tablespoon milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 egg
1 cup bottled barbecue sauce

Directions
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 3/4-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.

Yields: 6 servings.

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.

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