Thursday, July 01, 2010

Barbecue Meatloaf

This is the flavor of my childhood. When I need something warm and comforting, this is one of the things that I put on the dinner menu. I'm not sure where my mom got the recipe, but this is a fabulous meatloaf. It has a combination of ground beef, pork, and veal, with barbecue sauce in the loaf and on the top. It's perfect with mushroom gravy and mashed potatoes. It's even more perfect in a meatloaf sandwich, but there's very rarely any leftovers for the next day.

Barbecue Meatloaf

1 cup Progresso dry Italian breadcrumbs
½ cup whole milk
 pound ground beef
 pound ground pork
 pound ground veal
½ cup white onion, diced
¼ cup green pepper, diced (optional)
1 large egg, beaten
1 cup barbecue sauce, divided use

Grease a 9x9" glass or ceramic baking dish. Preheat oven to 350°F.

Soak breadcrumbs in milk for a minute, then add ground meats, onion, green pepper, and beaten egg. Add ½ cup of barbecue sauce a little bit at a time until the mixture has a sticky texture and stays together. You don't have to add the whole amount of barbecue sauce if it reaches the right texture with a lesser amount.

Form the mixture into a football shaped loaf and make sure to pat away any cracks or crevices. Any cracks will open further while the loaf is cooking. Put the loaf in the greased dish. Mix the remaining ½ cup of barbecue sauce with about ¼ cup water. Brush some on top of the loaf and put in the oven. Bake for 1 hour, basting every 20 minutes or so. Let stand for about 15 minutes before trying to cut, or it may try to crumble on you.

Makes 4 to 6 servings

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