Monday, November 26, 2007

Meatloaf with Barbecue Sauce and Red Onions

Meatloaf is usually made with ketchup, and you can certainly substitute the barbecue sauce with ketchup in this recipe, but if you like the barbecue taste, give this recipe a try.

You don't have to add the bacon on top, under the sauce if you prefer. I like the fat drippings on the meatloaf:)

If you wanted to make it more juicy and somewhat healthier you can add some zucchini, or carrots, or mushrooms. But it is juicy as it is.

Using a meat thermometer is really a good idea with meatloaf, that way you make sure that the inside is cooked.

And these make great leftovers for sandwiches, but if you are cooking for only two and don't want too much leftovers, you don't have to cook the whole recipe. Divide and freeze the second batch. You can keep it for at least 3 months.

I make these into small meatloaves, so that I have more crunchy outside available, and it cuts down the cooking time.


MEATLOAF WITH BARBECUE SAUCE AND RED ONIONS

Ingredients:

1/2 pound ground pork
1/2 pound ground veal
1/2 pound lean ground beef
2 tablespoons olive oil
1 1/4 pounds red onions, chopped
4 garlic cloves, chopped
1/2 cup dry breadcrumbs
1/3 cup barbecue sauce, divided
1 tablespoon Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large egg whites
3-4 Slices of bacon, optional
Cooking spray

Directions:
Preheat oven to 350°. Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until just tender, about 6 minutes. Add garlic; sauté 1 minute. Transfer onion mixture to large bowl.

Combine the beef, breadcrumbs, onion mixture, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl. Do not overmix as it will make the loaf dense.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread the bacon and then the remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes.

Transfer to platter and serve.

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