Bbq Meat Loaf SandwichesFrom shandy 6 years ago
- 1 1/4 pounds (80 percent lean) ground beef shopping list
- 1 1/4 pounds ground pork shopping list
- 2 c. panko bread crumbs shopping list
- 1 c. finely chopped sweet onion shopping list
- 1 large egg shopping list
- 1 t. worcestershire sauce shopping list
- 1 1/2 t. granulated garlic shopping list
- 1 t. dried tarragon shopping list
- 1 t. salt shopping list
- 1 t. freshly ground pepper shopping list
- 1 c. bottled BBQ sauce (I used Stubbs spicy BBQ sauce) shopping list
- 2/4 c. ketchup shopping list
How to make it
- In a large bowl, using your hands, gently combine ground beef, pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, salt and pepper. Divide the meat loaf mixture in half, form into 2 loaves, each about 4- by 7- inches (aluminum loaf pan size), and place on a baking sheet. Prepare the grill for indirect cooking over medium-low heat, about 300 degrees F.
- In a small bowl, mix the BBQ sauce and ketchup. Top each meat loaf with 3 Tablespoons of BBQ sauce, coating thoroughly, and reserve remaining sauce for later.
- Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan, and place directly on the cooking grate. Grill the meat loaves over in-direct medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155 degrees F., approximately 50 to 60 minutes. Remove the loaves from the grill, and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, so allow them to reach the recommended 160 degrees F. Cut the loaves into 1/2-inch slices, and serve with the reserved sauce.
- To make meat loaf sandwiches, cut the meat loaf into the 1/2-inch slices, and slather both sides with reserved BBQ sauce. Grill over direct low heat (250-350 degrees), with the lid closed as much as possible, for 4 to 6 minutes, turning once. (I had rain happening so pulled out my panini grill to finish toasting the sandwiches.) Serve on onion sour dough bread with provolone cheese.
The Cookshandy Port Orchard, WA
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