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A modern twist on meatloaf

March 31, 2011|Scott Anderson | Culinary Passion

Meatloaf is a family staple going way back before Alice on "The Brady Bunch" was stopping off at the butcher shop to visit with Sam to pickup 10 pounds of ground beef at a time for the family meatloaf.

A family favorite for years, meatloaf is equally wonderful served cold, sliced on sandwich, as well as hot with mashed potatoes and gravy.

This loaf is an upscale version of the usual that's out there. I've added some fresh peppers and onions, with barbecue sauce and a few more flavorful side ingredients.  Please feel free to add in or change the recipe as you see fit to create something deliciously comfortable for your family.



— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



BBQ meatloaf


1-pound ground beef (85/15)

1/2 pound ground pork

2/3 cup seasoned bread crumbs (or plain if desired)

1 small onion, minced

1 small green pepper, minced

1 tablespoon brown mustard

1 teaspoon barbecue seasoning

1/2  teaspoon ground cumin

1/2 cup favorite barbecue sauce, divided

3 garlic cloves, minced

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs


Preheat oven to 350 degrees.

Combine the beef, pork, bread crumbs, pepper and onion, 1/3 cup barbecue sauce, and remaining ingredients in a large bowl.

Shape meat mixture into a 9-by-5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf, and bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees.  

To get the best flavor, remove the meatloaf from the oven half way through the cooking process to drain off the fat and return to the oven to cook until finished.

Let stand 15 minutes before cutting.

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