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INGREDIENTS

1/4 ts Freshly grated nutmeg
1/4 c Chopped flat-leaf parsley
1 tb milk
1 pn Ground cloves
1 c Bottled barbecue sauce
1 1/2 lb ?meatloaf mix?; ground
1/2 c Firm fresh white bread
1/2 ts Black Pepper ; freshly ground
1 tb Worcestershire Sauce
3/4 ts Salt
1 Egg
1/2 c Finely chopped sweet onion;
1 ts Dry mustard

Servings

INSTRUCTIONS

1. Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill. 2. In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves, each about 3/4-inch thick. 3. Grill the meatloaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outside and the meat is no longer pink in the center, about 15 minutes. Leftovers For barbecued meatloaf sandwiches, cut the loaves into chunks, then simmer for about 10 minutes in barbecue sauce thinned with a little beer or ginger ale. Serve on soft hamburger buns or white bread. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 NOTES : My mother invented barbecued meatloaves, or at least I hope that she did since Ive been touting her recipe as the worlds greatest with much success for many years now. Here is the latest version of her original. Recipe by: ?Everybody Loves Meatloaf? by Melanie Barnard Posted to MC-Recipe Digest by "abprice@wf.net" on Feb 26, 1998

NOTES

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Barbecued Meatloaves

1/4 ts Freshly grated nutmeg 
1/4 c Chopped flat-leaf parsley 
1 tb milk 
1 pn Ground cloves 
1 c Bottled barbecue sauce 
1 1/2 lb ?meatloaf mix?; ground 
1/2 c Firm fresh white bread 
1/2 ts Black Pepper freshly ground
1 tb Worcestershire Sauce 
3/4 ts Salt 
1  Egg 
1/2 c Finely chopped sweet onion; 
1 ts Dry mustard

1. Prepare a medium-hot barbecue fire in a covered grill or preheat a gas  grill.    2. In a large mixing bowl, use your hands to gently but thoroughly combine  the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk,  mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval  loaves, each about 3/4-inch thick.    3. Grill the meatloaves, turning two or three times and brushing with the  sauce halfway through the cooking, until the loaves are well browned and  crisp on the outside and the meat is no longer pink in the center, about 15  minutes.    Leftovers For barbecued meatloaf sandwiches, cut the loaves into chunks,  then simmer for about 10 minutes in barbecue sauce thinned with a little  beer or ginger ale. Serve on soft hamburger buns or white bread.    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    NOTES : My mother invented barbecued meatloaves, or at least I hope that  she did since Ive been touting her recipe as the worlds greatest with  much success for many years now. Here is the latest version of her  original.    Recipe by: ?Everybody Loves Meatloaf? by Melanie Barnard    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 26,  1998

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 27
Calories from Fat: 13 (48%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 35.3mg		11 %
Sodium 44.6mg		2 %
Potassium 82.9mg		2 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.6g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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