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Smoky Barbecue Meat Loaf

We’ve elevated the humble meat loaf to a delicious new level by cooking it on an outdoor grill. Preparation is a breeze, thanks to our custom blend of ground meats and our tomato-based meat loaf starter. To complete this comfort-food meal, serve macaroni and cheese alongside (see related recipe at left).

Ingredients:

  • 1 red onion, cut into 1/4-inch strips 
  • 1 bunch green onions, ends trimmed 
  • 1 Tbs. olive oil 
  • Kosher salt and freshly ground pepper, to taste 
  • 1 jar (17 oz.) meat loaf starter 
  • 3 eggs 
  • 1 1/4 cups fresh bread crumbs 
  • 2 lb. LaFrieda meat loaf blend 
  • 1/4 cup barbecue sauce  

Directions:

Prepare a grill for indirect grilling over medium-high heat.

In a bowl, stir together the red onion, green onions and olive oil, and season with salt and pepper. Set aside.

In a large bowl, stir together the meat loaf starter and eggs, then stir in the bread crumbs. Let stand for 15 minutes. Add the meat loaf blend and stir until just combined.

Using your hands, transfer the meat mixture to a fine-mesh grill pan and shape into a loaf about 4 1/2 inches wide and 9 1/2 inches long. Place the pan on the grill over indirect heat, cover the grill and cook for 30 minutes. Place the onion mixture around the edge of the pan. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat loaf registers 160ºF, 20 to 30 minutes more. Brush the top of the meat loaf with the barbecue sauce, cover the grill and cook for 10 to 12 minutes more. Maintain the internal temperature of the grill at 375° to 400°F.

Let the meat loaf rest for 5 to 10 minutes, then cut into slices and serve immediately with the onions. Serves 6 to 8.

Williams-Sonoma Kitchen.