2largeyellow onionspeeled, cut into 1/2" thick slices
Servings:
Instructions
To prepare marinade, whisk together dry ingredients, beer, vinegar, garlic and then oil. Reserve 1½ cups for basting meat, mushrooms and onions while cooking.
Pierce entire surface of meat with fork before pouring marinade on meat. Marinate meat, covered and refrigerated, for 1 hour. Remove meat and discard excess marinade. Do not reuse marinade. Grill or broil tri-tip over medium-high heat about 7 minutes per side or until seared. Move to coolest part of grill. Cover and cook about 30 minutes longer or until internal temperature reaches 135°F for medium rare. Baste meat occasionally with reserved marinade. Let rest 10 minutes before cutting.
Place vegetables in sheet pan and brush with half of the reserved marinade. Grill or broil until tender and lightly browned. Cut vegetables into quarters and serve with thinly sliced tri-tip.
In large bowl, combine beef, pork, onions, bread crumbs, dry ranch dressing mix, 1 cup, bbq sauce, parsley, eggs, mustard, salt and pepper; mix well. Into a 9x5x3-inch loaf pan, place meatloaf mixture; pack well. Bake in preheated 350°F oven for 30 minutes. Spread top of each meatloaf with ⅓ cup barbecue sauce. Continue baking for 30 minutes. Remove from oven; keep warm. Slice each meatloaf into 8 equal slices.
