BBQ-Style Meat Loaf

4 to 6 servings

  • 1½ pounds lean ground beef or ground uncooked chicken or turkey, or a combination,  or 1½ pounds meatloaf mixture (combo of ground beef, pork, and veal)
  • 1 to 2 garlic clove(s), peeled and minced
  • 1 small onion, peeled and coarsely chopped
  • 1 egg or the equivalent of 1 egg in egg substitute, IE Egg Beaters
  • ½ cup fine breadcrumbs
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce) can tomato sauce, divided
  • ½ cup tomato-base chili sauce or ketchup
  • 3 tablespoons cider vinegar
  • 3 tablespoons light or dark brown sugar
  • 3 tablespoons prepared yellow mustard
  • 2 teaspoons Worcestershire sauce
  • Several drops hot pepper sauce or to taste

In a medium bowl, combine the first 6 ingredients plus ½ cup tomato sauce, mixing well. Shape mixture into a loaf, about 9 x 5 x 3-inches; place meatloaf in an ungreased 9 x 5 x 3-inch loaf pan or in the center of a large sheet of heavy-duty aluminum foil (preferably double-thickness). (If using aluminum foil, bring foil up around sides of loaf, leaving top of meatloaf uncovered.  Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 15 minutes.

In a medium heavy saucepan, combine the remaining tomato sauce and remaining ingredients, blending well.  Bring to a boil over moderate heat; reduce heat slightly and simmer, uncovered, stirring occasionally, for 12 to 15 minutes. 

Pour off any liquid which has collected in loaf pan or foil.  Evenly pour hot barbecue sauce over meatloaf.  Continue baking meatloaf, uncovered, for 45 minutes.  Allow meatloaf to stand several minutes before slicing. 

To serve, cut meatloaf into slices.  Arrange two meatloaf slices on each dinner plate; top each serving with a spoonful of sauce and garnish as desired.  May pass any remaining sauce in a sauceboat.

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