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1 1/2 lb “meatloaf mix”; ground chuck, pork and veal
1/2 c Finely chopped sweet onion; such as Vidalia
1/2 c Firm fresh white bread crumbs
1/4 c Chopped flat-leaf parsley
1 tb Worcestershire sauce
1 tb Milk
1 ts Dry mustard
3/4 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Freshly grated nutmeg
1 pn Ground cloves
1 c Bottled barbecue sauce
Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill.
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.
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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