1 T. vegetable oil
1 spanish onion, peeled, chopped
2 lbs. ground beef, 80 percent lean preferred

1/3 c. bottled barbecue sauce
2 large eggs
3 T. ketchup
1 T. steak sauce
2 t. salt

Heat oven to 325* F. Heat oil in heavy skillet; add onion. Cook over medium heat until onion softens and begins to caramelize, about 10 minutes. Transfer onion to large bowl. Add meat, bread crumbs, 1/3 c. barbecue sauce, eggs, ketchup, steak sauce and salt. Mix ingredients until thoroughly blended. Pack into an 8-by-4-inch loaf pan. Smooth the top; brush with a thin layer of the hickory smoke barbecue sauce. Place loaf in a baking pan to catch any overflow; cook in oven until center reaches 155 degrees on instant-read meat thermometer, about 40 minutes. Remove from oven; let cool. Refrigerate at least 2 hours or overnight. Prepare grill. If using charcoal, start the fire in the center of the grill. When coals are covered with ash, separate into 2 equal piles on either side of the grill. If using gas, heat the grill with all burners on medium; then turn off middle burner. Remove loaf from pan; slice crosswise into 6 equal slices. Place slices directly over coals; grill 2-3 minutes. Turn; grill 2 minutes. Move slices to center of grill; brush lightly with hickory-flavored sauce. Grill 2-3 minutes to glaze.