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Tuesday, August 2, 2011

Boston Market Meatloaf

Many years ago, I had a friend that sent me an e-mail that had recipes from famous restaurants.  I ran off copies of the recipes that I thought that I might one day cook and filed them away in my recipe box.  That is how I got the recipe for a Boston Market Meatloaf.  Like most new brides, meatloaf was one of the first things that I learned to cook.  I can remember going to a picnic at our church and most of us in the new couples class brought meatloafs.  It was one of those dishes that you could pretty much add anything you wanted to and call it a meatloaf.  It has probably been several years since I made a meatloaf for our lunch, so I thought it was time to try the recipe for a Boston Market Meatloaf.  I called our butcher, Ed, and told him that I needed 1 1/2 lbs. of ground sirloin for a new recipe that I was trying.  It was tender and tasty.  Phillip went back for seconds, so I know it was a winner.

                                                    Boston Market Meatloaf

1 cup tomato sauce - 8 oz. can
1 1/2 Tbsp. BullsEye Original BBQ Sauce
1 Tbsp. granulated sugar
1 1/2 lbs. ground sirloin
6 Tbsp. all-purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
dash of garlic powder

Preheat over to 400 degrees.

Combine the tomato sauce, BBQ sauce, and sugar in a small saucepan over medium heat.  Heat the mixture until it begins to bubble, stirring often, until it is well combined.

In a large bowl, add all but 2 Tbsp. of the tomato sauce mixture to the meat.  Use a large spoon or your hands to work the sauce into the meat until is is well combined.

Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, and ground pepper.  Use the wooden spoon or your hands to work the spices and flour into the meat.

Load the meat into a loaf pan ( preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).  Wrap foil over the pan and place it into the oven for 30 min.

After 30 min., take the meatloaf from the oven, remove the foil, and if you aren't using a meatloaf pan, drain the fat.

Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.  This will help to cook the center of the meatloaf.  Pour the remaining 2 Tbsp. of sauce over the top of the meatloaf, in a stream down the center.  Don't spread the sauce.

Place the meatloaf back into the oven, uncovered, for 25 - 30 min. or until it is done.  Remove and allow to cool for a few minutes before serving.

*Note:  I cooked mine in a loaf pan and drained the fat after 30 min.

                                                       

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