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Let's Eat | Clams and Chorizo
Saved 8/14/07 to Food Frenzy

Boston Market Meatloaf (copycat recipe)

I tried this and it's really good ! The flour is the trick to a moist meatloaf.

1 cup plain tomato sauce (small can of hunts works well)
1 1/2 tablespoons kraft barbecue sauce
1 tablespoon sugar
1 1/2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 dash garlic powder

Preheat oven to 400°F.
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Set aside the small amount for later.
Use a large wooden spoon or your hands to work the sauce into the meat until it is very 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.
Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven.
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 tablespoons 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 minutes or until it is done.
Remove and allow it to cool for a few minutes before serving

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