2 lg. eggs
3 tbsp. Worcestershire sauce
1/3 c. minced onion
1 c. finely chopped green bell peppers
1/2 tsp. ground pepper
2 lbs. ground beef
2/3 c. tomato ketchup
1 1/2 c. mesquite or hickory chips (opt.), soaked in water 1 hour

In a large bowl slightly beat eggs with fork. Stir in Worcestershire sauce and onion; let stand 5 minutes until onion softens. Stir in bell pepper and ground pepper. Add meat and mix until well blended. Divide mixture in half. Shape each half into a 1 1/4" thick oval shaped loaf about 6" long and 3" wide. Spread 1/3 cup ketchup over top of each.

To Grill: Build a charcoal fire of about 30 briquettes. When coals are completely covered with gray ash (30 minutes) push them to side. Put an 8" square disposable foil drip pan in center; arrange coals around it. Drain mesquite chips and scatter over coals. Set grill 4" to 6" above hot coals. Lightly oil grill over drip pan. Place meat loaves, ketchup side up, on grill over drip pan. Cover and cook 21 to 26 minutes until meat is just slightly pink in the middle when loaves are tested with a fork. Let stand 5 minutes before serving.