Prep: 30 minutes
Cook: 1 hour
Makes: 8 servings
Oven Preparation: This recipe should be cooked fully in the oven first. Once cooled and unmolded, it can be heated thoroughly on a gas or charcoal grill.
1 cup each: bread crumbs, rolled oats
2/3 cup milk
2 eggs slightly beaten
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons each: barbecue sauce, finely chopped garlic cloves, finely chopped chives
1 teaspoon each: herbs de Provence, paprika, sea salt, ground pepper
1 pound each: ground chuck, ground pork
1/2 cup finely chopped yellow onion
1/3 cup finely chopped celery
1/4 cup finely diced red bell pepper
2/3 cup finely chopped parsley
1. Heat oven to 350 degrees. Spray a 9-inch loaf pan with cooking spray. Line with parchment paper; spray again. Combine bread crumbs, oats and milk; let soften.
2. Beat 2 eggs slightly in medium bowl; add ketchup, Worcestershire, barbecue sauce, garlic, chives, herbs de Provence, paprika, salt and pepper. Mix chuck, pork, onions, celery, red pepper and parsley by hand; add bread and oatmeal mixture. Add egg mixture; mix lightly by hand.
3. Put mixture in pan; lightly pat down. Bake until browned and meat thermometer reads 160 degrees, about 1 hour. Let rest 15 minutes; slice.
Optional glaze: 1/2 cup ketchup and 1/3 cup barbecue sauce, spread over the loaf 15 minutes before removing from the oven.
For Grilling: Unmold when cooled. Cool thoroughly in refrigerator. Prepare the gas or charcoal grill to cook with indirect heat. Place loaf on lightly greased (thin layer of canola or olive oil) aluminum foil or disposable foil baking pans. Tent gently with foil, leaving the ends open. If using a gas grill, the temperature should be 350 – 375° F. Grilling to perfection takes 30 – 35 minutes when cupcakes reach an internal temperature of 165° F. (Midway through, coat meatloaf with additional ketchup/bbq sauce glaze).