When my hubby first asked me to make him meatloaf, my mind conjured up images of school lunch abominations glazed with ketchup. Anyone who knows me will tell you that I have an irrational hatred of ketchup. I cannot be near it because the smell makes me sick, I cannot eat next to anyone eating it, I can’t even touch it on a dinner plate that I am washing. No, it does not remind me of blood, which is the idiotic question people always ask. Blood does not bother me; that gloppy red stuff that Americans put on everything does. Gross.
However, I soon remembered that I am a freaking awesome cook, and I can make meatloaf my b*tch! Here is a version cooked over smoke and fire, and smothered with delicious BBQ sauce.
- 2lbs ground beef
- 2 TB BBQ rub: I have been addicted to the ones from Dizzy Pig lately
- A few sweet potatoes
- 2 onions
- 2 eggs
- 3 TB BBQ sauce
- ¼ cup water
- 2 TB coconut oil or butter (or both if you’re feelin frisky)
- Mesquite wood, soaked in water for at least 30 minutes
- A foil pan
Now, the reason we use disposable foil pans so much is that the soot from your grill will destroy your inside pans. Trust me on this one. Aluminum is your friend.
Ok, now we all know how to make a meatloaf: whisk eggs, add seasoning, and combine with meat. This time we are going to add a pureed onion to the mixture to keep it moist, this is essential when doing meatloaf on the grill. Be sure not to over-mix your meat, just get everything combined fairly well and leave it alone. An under-worked meatloaf is a happy meatloaf. Got it?
Form the meat into a loaf-like structure in the middle of your foil pan, cover evenly with BBQ sauce, and put it in the fridge or freezer to set up. While that is sitting, feel free to light a dual zone fire your grill if you are using charcoal, if you are using gas, there is obviously no reason to start it until you are ready to cook. While your coals are heating up, chop your sweet taters and the other onion and add them to your meatloaf pan, along with your fat and a bit of water. Keep the water on hand while you are grilling, as you may need to ass a little bit to your veggies to keep them from drying out.
Ours was done after about 45 minutes, but I like mine a little pink in the middle, you can leave it on for up to an hour depending on your desired doneness. I source high quality meat, so I am not worried about it being a bit undercooked.
After it stands for 5-10 minutes, slice it nice and thick; try not to drool too much on the meat when you see the gorgeous pink smoke ring. We served ours with a bit of BBQ sauce, and some caramelized onions.
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