Saturday, January 5, 2013

Barbecue Meat Loaf

Photo credit: Paula Deen

Never liked meatloaf 'til I tried this recipe.

Barbecue Meat Loaf
(adapted from Paula Deen)

Meatloaf Ingredients:
2 1/4 pounds ground chuck (80/20)

1 cup toasted pumpernickel (or other) bread crumbs

1 onion, diced

1 egg, lightly beaten

2 teaspoons salt

1 teaspoon pepper

2 Tblsp white sugar

1 (8-ounce) can tomato sauce

Sauce Ingredients: (to cover meatloaf while baking)
1 (10-ounce) can original Rotel tomatoes with green chilies* (may substitute 8 oz. can tomato sauce if you prefer less spicy)

3 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup water, or more to thin (I use approx. 2/3 cup water)

Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, white sugar, and tomato sauce. Form this mixture into a loaf (make indention on top of loaf to hold sauce) and place it in a 13x9 pan. Stir together the Rotel (or tomato sauce), vinegar, brown sugar, mustard, Worcestershire, and water. Pour this sauce over the meatloaf. Bake for approximately 1 hour, basting every 15 minutes (but not necessary) with the pan juices. Remove pan from oven. Immediately cut into big portions and transfer to plate, so that grease does not settle back into meat.

*If you like spicy, I definitely recommend the Rotel...I believe it gives just the right kick!

Tastes wonderful as a toasted sandwich with mayonnaise.

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