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1
To make the glaze, mix together ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and hot sauce in a small bowl. Set aside.
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2
Place stuffing, chili powder, black pepper, cumin, and cayenne pepper in the bowl of a food processor and pulse until stuffing is finely chopped. Transfer to a large bowl.
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3
Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and red pepper and cook until onions have softened, about 6 to 8 minutes. Add in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to bowl with stuffing mixture.
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4
Add beef, veal, pork, milk, eggs, parsley, and salt to bowl and mix with hands until thoroughly combined.
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5
Line a loaf pan with wax or parchment paper. Pour out meatloaf mixture into pan and press down, forming a loaf. Turn loaf out wood plank and remove pan and paper.
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6
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate and place wood chunk directly on top of coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Place planked meatloaf on cool side of grill, cover and cook for 15 minutes.
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7
Brush meatloaf all over with glaze, cover, and continue to cook until an instant read thermometer registers 155 degrees when inserted into middle of meatloaf, about 40-60 minutes more. Remove from grill, lest rest for 15 minutes. Slice and serve.
