Start by dicing the yellow onion. You’ll need 1 cup (about ½ an onion), finely diced.
Next, put all of the ingredients (except the BBQ sauce, ketchup, bread, and cheese) into a large bowl.
Mash all of the ingredients together with your hands. This can be a little messy, so have some paper towels handy nearby to clean up afterward.
Equally divide the meatloaf mixture into a loaf about 4 inches wide by 6 – 7 inches long twice. Place them onto a sheet pan or cutting board to transport them out to the barbecue.
Heat up the grill on high and brush the cooking grates clean. Turn the grill back down to medium-low heat and let it go down to about 400 degrees.
In a small bowl, combine ½ cup of barbecue sauce and ¼ cup of ketchup. Set aside ½ of the mixture for later use.
Coat each loaf thoroughly with about 3 tablespoons of the sauce mixture.
Grill the meatloaves over indirect (burner not on under it) medium-low heat with the lid closed for about 50 to 60 minutes. Use a meat thermometer to monitor the temperature inside.
Let the loaves cook until they reach 155 degrees inside. I use a Wireless BBQ Meat Thermometer and LOVE it. It will set off an alarm when it reaches the temperature you need, so you don’t have to sit around and watch the temperature.
Once the barbecue loaves reach an internal temperature of 155 degrees, remove them from the grill and allow them to rest for 10 to 15 minutes. They will continue to cook while resting, getting them up to the required 160 degrees for pork and beef.
At this point, you can cut the loaves into ½ inch slices and serve the meatloaf with BBQ sauce leftover from earlier. But to really make them amazing, I recommend going the extra mile and serving them as sandwiches.