Wednesday, 7 September 2011

008 - Meatloaf Sandwiches

Along with last weekend's MOINK balls, I wanted to try cooking a meatloaf for some friends that we had round on Saturday night. I'd previously tried Jamie Oliver's recipe for meatloaf, which was cooked in the oven like a roast, but it had always been disappointingly dense and heavy. There was a recipe in Weber's Complete BBQ Book for meatloaf sandwiches, and I thought it would make a great addition to my list of 100 things to BBQ!

First things first, what does every sandwich need...? Bread! I'd been gifted a bread maker a couple of years ago for Christmas so I set that up to make an extra large loaf. I used a ratio of roughly 1:5 wholemeal to white bread flour. I find that just a small amount of wholemeal flour adds quite a lot of flavour, without making the bread to heavy (it also seems to make slicing the loaf much easier). Just before the baking stage, I glazed the top of the proven dough with a beaten egg and sprinkled some sesame seeds on top.

The main ingredients in the meatloaf were minced beef and minced pork. Beef on its own would be too dry, so the pork fat helps to keep the finished meatloaf moist. Breadcrumbs are also added, along with an egg to bind - and several other spices and flavourings. After mixing thoroughly, I added the meatloaf to a foil tray and left it in the fridge to firm up.

 I prepped the kettle barbecue with roughly half a chimney full of briquettes, and arranged the coals at ether side of the grill, leaving me 2 areas of direct heat and a large central area for indirect heat. I arranged the meatloaf and MOINK above a drip tray with some water in it, and added a handful of soaked wood chips to the coals before closing the lid. The original recipe doesn't call for smoke... but I like the smell!

After about 90 minutes the meatloaf had reached the required internal temperature. At that point, I removed it from the grill and sliced it into half-inch portions (I managed to get 9 portions from the single loaf). Each slice was given a generous slathering of sauce (I used a combination of Weber's BBQ sauce mixed with a little Heinz Ketchup), before it was placed back on the grill, over medium direct heat.

In contrast to my expectations, the end result was a really flavourful and light sandwich. The initial indirect phase gave the loaf a lovely moist, light feel and the extra direct cooking stage gave each slice a nice sticky crust. The closest thing I can compare it to would have to be a burger - but the flavours and textures were so much better than that. If you've never thought about meatloaf on the BBQ, I would urge you to try Weber's recipe for yourself.


  1. Hey Lee,

    Nice website and a great challenge. Good luck with the 100 things to BBQ.

    Greetings Bram

    I wrote a little (dutch) artikel about your website.

  2. Thanks very much for your kind words Bram :-)

    And thanks very much for writing about me, I love the article!

  3. great post, I really like it. Thanks for posting. :)

  4. Less oil the better. It is a great idea to cook ham and other processed meet over the grill. Thank you for sharing.

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