Yes, you can BBQ a meatloaf, or as another Texan recently explained, "grill out" your meatloaf (true BBQ is different, in Texas anyway!) You'll discover an exceptional depth of flavor that you just can't get in an oven.
Fortunately for us both our families had meatloaf as a family favorite, so in our 38 years of marriage we just continued to refine the recipe and process, and here's the result.
This method uses indirect heat, and a cedar cooking plank. These are available in most BBQ departments in packages of 4, 6 or more. A day or several hours ahead of the planned cooking time put a cedar cooking plank in water to soak. Soaking the plank prevents it from flaring up and becoming charcoal before the meat is cooked.
Ingredients
2 pounds lean hamburger
1 roll Jimmy Dean sausage (regular, sage or spicy, depending on your preference, or any lean sausage)
2/3 c. old fashioned oats
put the oats in a bowl or large measuring cup with:
2 or 3 T. BBQ sauce
1 T. mustard
1T. horseradish sauce
2 T. Worcestershire sauce
1/4 c. water
Add to your taste various other spices like garlic powder, dash of chili powder, salt, pepper, whatever your family likes in the seasonings arena. Sometimes I throw in a bit of dry herbs or Italian mixed herbs. The spices don't impact the cooking process or meat proportions so experiment. You really can't hurt anything in the seasonings department. A friend who tried this recipe recently mentioned that it's good to taste the mixture before you go any further in the process, as everyone's tastes differ so much. You may want to add more spices, like cumin or chili powder, or use a little less of the mixture to add to the meat if you like really mild seasonings.
Heat the sauces, spices and water to the steaming point, combine with the oatmeal and let them sit until the oatmeal soaks up all the liquid.
[Alternate method, same sauces and spices, no water, use 1-2 c. breadcrumbs instead of the oatmeal. You don't have to heat the seasonings if you use breadcrumbs]
Dice up:
1/2 large onion (or one small one)
1 medium bell pepper
Sauté in a bit of cooking oil until soft.
Combine meats, sauces/seasonings mixture, and the sautéed vegetables and mix well. If the mixture seems to soft to hold its shape work in a little more bread or cracker crumbs. Shape the meat mixture into two small loaves, cover with plastic wrap and chill for an hour or more. This allows the flavors to mingle in the meat.
Cooking Method
When the BBQ is heated up and ready place the meat loaves on the cedar plank. Cook for about an hour, or until your thermometer says they're 160 degrees F. It makes a really nice finish to glaze the loaves with your favorite BBQ sauce and allow to caramelize just a bit before taking them off the grill. When the glaze is set, remove loaves to a large platter, slice in 3/4" or 1" thick slices and serve!
A classic west Texas menu is meatloaf, red beans (pintos) and cornbread. If the season is right, add cantaloupe, or a big salad, and you've got a real appetite pleaser. Even people who thought they didn't like meatloaf love this recipe!
