Barbecued Meatloaves

Melanie Barnard's "Everyone Loves Meatloaf"

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

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.


  • 1 1/2 pounds "meatloaf mix" (ground chuck, pork and veal)
  • 1/2 cup sweet onion (such as Vidalia), finely chopped
  • 1/2 cup firm fresh white bread crumbs
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon milk
  • 1 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon nutmeg (freshly grated)
  • pinch ground cloves
  • 1 egg 1 cup bottled barbecue sauce
  • Cooking Directions

    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.

    For leftovers, make 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.

    Recipes copyright ©1999 Melanie Barnard's Everybody Loves Meatloaf.

    Recipe Summary

    Main Ingredients: ground chuck, pork, veal, nutmeg, cloves

    Course: Dinner, Main Course

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