Marley ‘Cue Meatloaf
1 cup dried fruit bits, preferably tropical blend
1/2 cup apple juice
1 pound breakfast sausage
1 pound ground beef (ground round or chuck)
1 cup fresh bread crumbs
1/2 cup finely chopped onion
2 tablespoons whipping cream
2 large eggs
2 teaspoons Stubbs’s Bar-B-Q Spice Rub
1 teaspoon ground allspice
1/4 cup Stubb’s Original Bar-B-Q Sauce
1/4 cup ketchup
In a large bowl, combine the fruit bits with the apple juice and let soak for 10 minutes. Add the sausage, beef, bread crumbs, onion, cream, eggs, spice rub, and allspice. With clean hands, mix everything together. In a lightly greased foil pan, shape the meat into a 9 x 5-inch loaf.
In a small bowl, combine the bar-b-q sauce and ketchup to use as the topping and set aside.
Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill, so the food can cook to the side and not directly over the coals. Cover the grill and bring to medium temperature (350° to 400°F).
Cook the meatloaf in its pan over indirect heat, in a covered grill, for 1 to 1 1/2 hours, smearing the loaf with the topping about halfway through. The meatloaf is done when the internal temperature measures 155°F. Let it rest for 10 minutes, then slice and serve.
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