Barbecued Meat Loaf

23 Aug

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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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