Barbeque Meat Loaf

We have been barbecuing up a storm lately, and I decided I wanted to try to barbecue meat loaf. I don't make it often, maybe twice a year, but never on the barbecue.

I must say it was the best meatloaf I have ever eaten, and the meatloaf sandwich leftovers, YUM! I think using a mixture of pork and beef makes all the difference, and basting every 15 minutes or so!

P.S. I made a double batch so I could freeze one! This is the recipe for a single batch. Also, this is a modified Paula Deen recipe.

For the Loaf
1 1/2 lbs total of ground beef and ground pork
1 cup fresh breadcrumbs (make in your food processor)
1 sweet onion, diced
1 egg slightly beaten
2-3 garlic cloves, minced
1/2 red bell pepper
1/2 yellow bell pepper
4-5 Crimini Mushrooms, diced stem removed
1/2 tsp salt
1/2 tsp pepper
2 tbl Worcestershire sauce
1/2 can tomato sauce, 8 oz can
3 tbl A1 sauce or steak sauce

Saute your onion,garlic and peppers in olive oil, for about 5 minutes,set aside

Place all the above ingredients (including the cooled onion/garlic mixture)into a large bowl.

Mix gently, don't overmix or the meat will be tough

Mound onto a the top part of a broiler pan or something with holes which can go on your barbecue and lets the fat drain out

Basting Sauce
1/2 remaining can tomato sauce
3 tbl white wine vinegar
3 tbl brown sugar
3 tbl Dijon mustard
2 tbl Worcestershire sauce
1/2 cup of catsup

Mix the above ingredients together, add a bit of apple juice if it is too thick.

Heat your barbecue to about 350 degrees and cook for about an hour, basting every 15 minutes. If you have wood chips or chunks, place them on so you can get some smoke on your loaf!