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Archive for October 17th, 2011

Once the smoke cleared from my failure to put the drip pans in place, this was the final result.  Please forgive the messy pan, this is what happens sometimes when you cook. I promise it will be scrubbed up an beautiful by end of night.  Well, beautiful as a 20+ year old pan can be. My son got overanxious with the camera however, the barbecue sauce on top was brushed out to coat and put back into oven to caramelize slightly before serving.

These meatloaves were made in a mini loaf pan.  Mini loaf meatloaves are wonderful to store in freezer and take out just as much as you need for a meal.  They also are wonderful to provide a healthy meal for elderly as they are not overwhelming in amount.  While these are made mini, that does not mean this recipe can not be made traditional loaf method.  This same recipe can also be transformed into patties or meatballs.

Barbecue & Cheddar Meatloaves

2 lbs ground beef

2 eggs

1 sleeve saltine crackers – crushed

1 onion – diced

1 green onion – diced

1 cup shredded cheddar cheese

1/2 – 3/4  cup barbecue sauce (some sauce is thicker or more watery then others, use your best judgement based on texture. You want moist and held together meat that is not swimming in liquid)

1/4 cup yellow mustard

1/4 cup Worcestershire sauce

1 tsp black pepper

1 tsp dried basil

1 tsp dried oregano

1 tbsp garlic powder

Set oven to 375 degrees, grease your loaf pan or mini loaf pan.

Combine all ingredients in bowl and using hands.  Pad into your loaf pan and put in oven (with drip pan underneath!) and bake uncovered for 1 1/2 hours.  If top seems to get to brown, simply put a piece of aluminum foil loosely over top.

Remove meatloaf and drizzle top with additional barbecue sauce.  Using brush or knife spread to thinly coat and return to oven.  Let bake uncovered another fifteen minutes to glaze.

Serve and enjoy.

 

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