Fire up your charcoal grill.
Place the bread crumbs in a blender or food processor and grind to fine crumbs. Transfer the crumbs to a large bowl. Beat in the eggs and cream, mixing well. Add the beef, pork, Tabasco, Worcestershire sauce, horseradish, onion, salt, and pepper. Mix, but don’t over work the mixture or the meatloaf will be tough.
Shape the mixture into a smooth, rounded loaf and place on a rack on a shallow baking pan. Brush some of topping mixture on top of loaf to glaze.
When the coals are medium hot, push them to one side of the grill. Place the pan with the meatloaf in the middle of the cooking rack. Cover the grill with the lid, open all of the vents, and cook for one hour, adding additional coals halfway through.
Remove grill lid, pour more of the topping (to taste) over the meat loaf to evenly cover, and replace the grill lid. Cook for 20 minutes more or until the internal temperature reaches 160°.
Serve with extra topping on the side. Serves 6.