This is a traditional meatloaf recipe which can be roasted over a smoky charcoal fire. The higher fat content will help to keep the meat juicy after the cooking process.  Other grinds such as veal or turkey may be substituted for a portion of the meat.

Ingredients

Meatloaf

• 1 pound 80/20 ground beef
• ½ pound uncased sausage
• 1 small onion, minced (about ¾ cup)
• 3 garlic cloves, crushed and minced
• ½ cup ketchup
• ½ cup Panko bread crumbs
• ¼ cup grated parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• ½ tablespoon Tamari or dark soy sauce
• ½ teaspoon ground thyme
• ½ teaspoon ground ginger
• ½ teaspoon white pepper
• ½ teaspoon ground allspice
• ½ teaspoon ground mustard
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon kosher salt

Brown sauce

• ⅔ cup ketchup
• 2 tablespoon brown sugar
• 2 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon black strap molasses
• 1 teaspoon Tamari or dark soy sauce
• 1 teaspoon apple cider vinegar

Instructions

Combine ingredients for the brown sauce and blend well. Divide for the glaze, reserving half to serve.

Combine the meatloaf ingredients in a large mixing bowl and, using hands, blend thoroughly without overworking the meat. Add more bread crumbs if the mixture is too loose. The meat should hold its shape when formed.

Turn out the mixture onto a cutting board and shape a 4×8″ loaf, compacting bubbles and cracks. Transfer loaf to a roasting rack over a lined pan.

Preheat a charcoal grill or smoker to 350°F. Smoke the loaf over indirect heat for 1 hour with choice of hardwood (apple or hickory recommended). Brush on glaze for the last 10 minutes of cooking time, or when a thermometer reads 150°F. Remove the meatloaf when an instant read thermometer measures 160°F internal temperature.

Allow meatloaf to rest 10 minutes before slicing.