Barbecued Meat Loaf

23 Aug


I’ve never had much luck with meatloaf. It was always too greasy or lacked flavor or looked like something the cat dragged in. So you’ll understand the low expectations I had when making this. Imagine my surprise when this meatloaf actually tasted good! Seth especially liked it and couldn’t wait to eat the leftovers at work the next day. I really liked that the sauce on top didn’t taste too ketchupy as I’m not a big ketchup fan. I think I’ve finally found my go-to meatloaf recipe!

Prep: 20 min.     Cook : 1 hr., 15 min.     Other: 10 min.

  • 1 cup ketchup
  • 1 tablespoon Worchestershire sauce
  • 2 teaspoons chili powder
  • 1 tablespoon red wine vinegar
  • 1 (1/2 ounce) slice white bread
  • 1/2 cup milk
  • 1 cup minced fresh onion
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup finely diced carrot
  • 1/4 cup minced fresh parsley
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground sirloin
  • 1/2 pound lean ground pork
  • 1 large egg, lightly beaten
  • Cooking spray
  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a bowl.
  3. Place bread in a food processor; process until finely ground. Combine bread and milk in a large bowl. Add 1/2 cup ketchup mixture, onion, and next 9 ingredients; stir until well blended. Place beef mixture in an 8×4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour. Brush remaining ketchup mixture over top. Bake an additional 15 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into 8 slices.

From: Cooking Light Complete Cookbook


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