One of the keys to tender meatloaf and meatballs is allowing the breadcrumbs to soak in liquid. We ground the shallots, garlic and thyme right in with the meat, but you can also gently mix them in by hand. Serves 8
½ cup plain whole-milk yogurt
1 cup sourdough breadcrumbs
1½ pounds ground tri-tip beef roast
½ pound ground beef short ribs
1 pound ground pork shoulder
½ cup diced shallots
¼ cup minced garlic
2 teaspoons fresh thyme
2 teaspoons kosher salt
2 teaspoons black pepper
¾ cup ketchup
¼ cup Seikel’s mustard
1 teaspoon Korean chile paste
2 tablespoons honey
¼ cup chopped parsley
Optional: Small loaves of bread from Pancho Anaya bakery for serving
Combine egg and yogurt and add breadcrumbs. Allow to soak in the refrigerator while grinding the meat, if possible.
Prepare the sauce by stirring together all ingredients. Set aside.
Prepare a charcoal grill for indirect cooking over medium-low heat (about 350–375°). Gently combine the ground meats with the soaked breadcrumbs, shallots, garlic, thyme, salt and pepper.
Form into a loaf about 6 inches wide and 9 inches long. Place loaf on a perforated grill pan or a sheet of foil and transfer to the grill away from the coals for indirect cooking.
Top the meatloaf with half of the sauce. Close the grill and cook for 45 minutes to 1 hour, until the internal temperature reaches 155°. Allow the loaf to rest for 10 minutes and then slice and serve on bread with reserved sauce.