In a large bowl using your hands, gently combine the meat loaf ingredients.
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Divide the meat loaf mixture in half and form into two loaves, each about 10 centimeters wide and 15 to 17 centimeters long. Place the loaves on a sheet pan.
Prepare the grill for indirect cooking over medium-low heat (about 180ºC).
In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
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 indirect medium-low heat, with the lid closed, until a thermometer inserted into the center of each loaf registers 68ºC, 50 minutes to 1 hour. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 70ºC for ground beef and pork. Cut the loaves into slices and serve with the reserved sauce.
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 medium-low heat, with the lid closed, until a thermometer inserted into the center of each loaf registers 68ºC, 50 minutes to 1 hour. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 70ºC for ground beef and pork. Cut the loaves into slices and serve with the reserved sauce.
To make meat loaf sandwiches: Cut the meat loaf into slices about 12 millimeters thick and slather both sides with some of the reserved sauce. Grill over direct low heat (120º to 180ºC), with the lid closed, for 4 to 6 minutes, turning once. If you wish, during the last minute of grilling time, top each with a slice of provolone cheese to melt. Serve on sourdough bread.
To make meat loaf sandwiches: Cut the meat loaf into slices about 12 millimeters thick and slather both sides with some of the reserved sauce. Grill over low heat (120º to 180ºC), with the lid closed, for 4 to 6 minutes, turning once. If you wish, during the last minute of grilling time, top each with a slice of provolone cheese to melt. Serve on sourdough bread.
