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Barbecued Meat Loaf

Source of Recipe

From "Weber's Greatest Hits" by Jamie Purviance


Recipe Introduction

"Sometimes just one ingredient can set a recipe apart. Here, a teaspoon of dried tarragon elevates what might otherwise be a ho-hum meat loaf. The flaky, crispy panko ensures a light texture, so don't be tempted to trade it out for conventional powdery dried bread crumbs. The ground pork helps to round out the beef flavor and brings some juicy pork fat to the party."

List of Ingredients

Meat Loaf:
â—¦ 1 ¼ pounds ground beef (80% lean)
â—¦ 1 ¼ pounds ground pork
â—¦ 2 cups panko (Japanese-style bread crumbs)
â—¦ 1 cup finely chopped yellow onion
â—¦ 1 large egg
â—¦ 1 teaspoon Worcestershire sauce
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon dried tarragon
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon freshly ground black pepper

Sauce:
â—¦ ½ cup bottled barbecue sauce
â—¦ ¼ cup ketchup


Recipe

In a bowl mix together all the meat loaf ingredients with your hands. Divide the mixture in half and gently shape each half into a loaf about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan.

Prepare the grill for indirect cooking over low heat (about 300° F).

In a small bowl combine the sauce ingredients and mix well. Set aside half of the sauce to serve with the meat loaf. Use 3 tablespoons of the remaining sauce to coat the top of each meat loaf evenly.

Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grates over indirect low heat. Close the lid and cook until a thermometer inserted through the top of each loaf to the center registers 155° F, 50 minutes to 1 hour. Remove the loaves from the grill and let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).

Cut the loaves into ½-inch-thick slices and serve warm with the reserved sauce.

Serves 8 to 10