Wednesday, June 15, 2011

Barbecue Meatloaf

By Paul Briand

I’m not sure what the best part of this dish was -- having it hot out of the oven the night it was made, or having the leftovers in sandwiches the next day.

It was a big hit both times, which speaks to how much we liked this take on good, old fashioned, old reliable meatloaf.

This one comes via, and I liked creating the barbecue sauce essence from scratch.

Note: I didn’t need a two-pound meatloaf, so I used a pound of meat (combination of ground beef and turkey) and used one slice of bread instead of two, but kept everything else in the recipe pretty much the same in terms of quantities.

2 lbs ground beef (or a combination thereof of pork or beef, or maybe veal)
2 tablespoons prepared mustard ( cheap old yellow will do)
2 tablespoons Worcestershire sauce
1/4 cup ketchup
3 tablespoons vinegar
2 tablespoons brown sugar
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
1 egg
1 small onion, minced
1 garlic cloves
2 pieces bread, torn into small pieces
bacon fat ( for pan-greasing)
For the sauce:
3 tablespoons ketchup
1 tablespoon vinegar
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon black pepper
1 pinch salt

1. Preheat oven to 375 degrees;
2. Grease a loaf pan;
3. In a medium-large mixing bowl, put all main ingredients in and mix until it’s sticky and combined;
4. Put into the loaf pan, smooth the top out a bit if you would like. Bake for an hour or until it reaches 165 degrees on a meat thermometer;
5. While it’s in the oven, mix up the sauce ingredients. Just before meatloaf is done (10 minutes or so), spoon/brush sauce over the top, return to oven and let it go in there for the remaining time/temperature.

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