Meatloaf on the grill

I walked by my cafeteria's meatloaf entre today and felt a rush of inspiration.

On the way home I dropped in to Weiland's Gourmet Market to get meatloaf mix. Meatloaf mix is 1/3 beef, 1/3 pork and 1/3 veal. I don't know anywhere that has it except Weiland's. I got a few pounds, separated it into 1 lb portions and went to work on tonight's dinner.

I took 400 grams of the heavenly mixture, and added 7 g salt; Ruhlman salts meat at a reliable rate of 40 g / 5 lbs. I use this ratio a lot in cooking. Cooking meat you only get one shot to get it right. Can't really eat the meat raw to check spices, can't salt after it's cooked, just have to get it right. After salt, anything goes. I added milk (1/4 C), my bread crumbs (fu#k Panko, mine are better, 3/4 C), pepper, oregano, basil, egg, parsley, mixed gently and tossed on the grill with a think skim of bbq sauce on top. Vents full open, indirect and cooked 40 min to an internal temp of 160°F, wrapped and let rest for 15 minutes or so and served with tater tots and broccoli. What a dinner. Nothing left.