Planked Meatloaf

Ingredients

• For the glaze:
• 1/2 cup ketchup
• 3 tablespoons packed dark brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon hot sauce
• 4 ounces herb stuffing
• 1 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 red pepper, finely chopped
• 3 medium cloves garlic, minced
• 1 teaspoon fresh thyme
• 2/3 pound ground beef chuck
• 2/3 pound ground veal
• 2/3 pound ground pork
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1 wood plank, soaked in water for at least 1 hour prior to use
• 1 small chunk of light smoking wood, such as apple or cherry
• Type of fire: two-zone indirect
• Grill heat: Medium-high

Directions

1. Stir the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and hot sauce together in a small bowl to make the glaze, then put it aside.
2. Add the stuffing, chili powder, black pepper, cumin, and cayenne to a food processor. Pulse until the stuffing is broken down into fine pieces, then scrape the mixture into a large bowl.
3. Warm the olive oil in a medium skillet over medium-high heat until it shimmers. Add the onion and red pepper, and cook until the onion has softened, about 6 to 8 minutes. Stir in the garlic and thyme, and cook just until aromatic, about 30 seconds. Add this mixture to the bowl with the stuffing.
4. Add the beef, veal, pork, milk, eggs, parsley, and salt to the bowl. Use your hands to mix everything until it is fully combined.
5. Line a loaf pan with wax or parchment paper. Spoon the meatloaf mixture into the pan and press it into a loaf shape. Invert the loaf onto the wood plank, then lift away the pan and peel off the paper.
6. Light 1 chimney full of charcoal. Once the coals are lit and coated in gray ash, pour them onto 1 side of the charcoal grate, then set the wood chunk right on the coals. Put the cooking grate in position, close the grill, and let it heat for 5 minutes. Set the planked meatloaf on the cooler side of the grill, cover, and cook for 15 minutes.
7. Coat the meatloaf all over with the glaze, cover the grill again, and keep cooking until an instant read thermometer inserted into the center reads 155 degrees, about 40-60 minutes more. Take it off the grill and let it rest for 15 minutes before slicing and serving.