Recipe - Barbecued Meatloaves

1 One half pound “meatloaf mix”; ground
chuck, pork and veal
One half cup Finely chopped sweet onion;
such as Vidalia
One half cup Firm fresh white bread
crumbs
One fourth cup Chopped flatleaf parsley
1 tablespoon Worcestershire sauce
1 tablespoon Milk
1 teaspoon Dry mustard
Three fourths teaspoon Salt
One half teaspoon Freshly ground pepper
One fourth teaspoon Freshly grated nutmeg
1 pn Ground cloves
1 Egg
1 cup Bottled barbecue sauce

1. Prepare a mediumhot 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 3/4inch 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.

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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 MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 26,
1998