BBQ meatloaf

When I was eating beef, I always enjoyed cold meat loaf with cold corn on the cob.  I made BBQ meat loaf last night and let it cool overnight.  Tonight I sliced it thick, grilled it, added caramelized onions and cheddar cheese and served it all on a toasted Italian roll for my husband.  It's always so much easier to cut and handle after it's cold.

BBQ meatloaf ingredients:

1 lb ground chuck

1/2 cup diced onion

1 egg

2 cups bread crumbs (approximately)

2 TB mustard

2 TB honey

2 TB ketchup

2 TB BBQ sauce

1 TB Worcestershire 

2 tsp dried oregano

1/4 tsp sea salt

1/4 tsp pepper

1/4 tsp granulated garlic

1/2 onion, sliced (for caramelizing)

2 TB butter (for caramelizing)

pinch of sugar (for caramelizing)

Directions:

Mix ingredients in a mixing bowl and either form into a loaf shape, or put meat in a loaf pan that is safe on the grill (a baking stone pan is great for this)  Cover meat loaf with a nice helping of ketchup and BBQ sauce mixed (maybe a cup total ).  If you don't have a stoneware pan, shape the meat loaf, cover with ketchup/BBQ, and wrap loosely in foil.  Grill for about an hour.  If you have a thermometer on the grill, it should run right around 325 degrees.  Let cool completely, or better yet, overnight.  Saute' 1/2 onion, sliced in 2 TB butter until nice and brown, about 15 minutes.  Add a touch of sugar at the end.  Onions will be nice and caramelized.  While onions are cooking, slice meat loaf into 1 inch thick slices and heat in a frying pan or on the grill.  Top with the caramelized onions and a slice of cheddar cheese and cover with a lid till cheese is melted.  Serve on a toasted bun.