Preheat the barbecue to medium-high. Place all ingredients, except the oil, in a bowl and combine. Layer two sheets of foil large enough to completely seal in the meatloaf. Brush the top with the oil. Shape the meat mixture into a log about a foot long and 4 inches tall. Set in the centre of the foil. Loosely fold the foil over the meatloaf and crimp the top to seal. Make a small hole to allow steam to escape. Place on one side of the barbecue; turn the heat off underneath it. Close the lid and cook 45 to 50 minutes, or until entirely cooked through. Temperature on an instant read meat thermometer should read 170 degrees F (75 degrees C). Open the foil and let the meatloaf rest 5 minutes before slicing. If desired, serve with hot barbecue sauce, thinned with a little beef stock, for dipping.