Wiley's Meatloaf

When I got back to Savannah last night, TLW asked me, “What’s for dinner?”….the farthest thought from my mind. Thinking quickly, I thought about one of our long time favorites….our meat loaf done on the grill. This is actually our version of one of Steve Raichlen’s in his BBQ USA book (p. 212). We like the combination of ground pork along with ground beef and we also like to make extra for the freezer. Plus, there is nothing like a meat loaf sandwich!

1 1/2 lbs. lean ground beef

1 1/2 lbs. ground pork

1 C dried bread crumbs

1 small onion, chopped

2 ribs of celery, finely chopped

2 T minced garlic

1/2 C or more of your favorite tomato based barbecue sauce

4 T balsamic vinegar

Sea salt to taste

Freshly ground black pepper to taste

1 beaten egg

Using a large bowl, mix all ingredients together. Have your can of ‘Pam’ handy and spray a large loaf pan. Place the mixture into the loaf pan. Make sure your digital thermometer is close by. Cook over indirect heat until the center of the meat loaf reaches an internal temperature of 160*.

Transfer the meat loaf to a large platter and let it rest for at least 5 minutes before cutting. Cut into slices and serve.

Last night I served it with mashed potatoes and green beans….real comfort food after an exhausting, but fun, weekend.

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