Chubby Hubby Meatloaf Recipe

Nov 10, 2011 5:07 pm

Meatloaf gets a kick from homemade barbecue sauce

Meatloaf is one of those irresistible American classics. From serving it doused in brown gravy over a pile of buttery mashed potatoes to taking that first delectable bite of a white bread and mayo-slathered meatloaf sandwich the next day, this is one dish that’s hard to go wrong with.

While just about any combination of ground beef, pork, ketchup and spices makes a decent loaf, what most of us crave is that roll-your-eyes-in-the-back-of your-head kinda loaf, and this recipe fits that bill. Incorporating a homemade, tangy barbecue sauce instead of just plain ‘ole ketchup along with adding a few secret ingredients into the meat mix (think buttermilk and horseradish), this recipe might involve a few extra steps, but I can promise you it’s well worth the effort.

 

barbecue meatloaf
Photo: Kendra Bailey Morris
Make an irresistible meatloaf sandwich the next day by slathering two pieces of soft white bread (or a soft bun such as a potato roll) with both mayo and a little of the extra barbecue sauce.
 
Servings: 6

Ingredients

For the barbecue sauce
1 tablespoon vegetable oil
1/2 small onion, minced
2 small garlic cloves, minced
1 cup ketchup
1 tablespoon apple cider vinegar
1 teaspoon soy sauce
2 teaspoons worcestershire sauce
1/4 cup brown sugar
1 teaspoon chili powder
2 teaspoons hot sauce, (optional)
Salt and pepper, to taste
For the meatloaf
1 tablespoon vegetable oil
1 large onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 1/2 pounds ground beef, or a mixture of pork and beef
3/4 cup uncooked oats or breadcrumbs
1/2 cup buttermilk
2 eggs, beaten
1/2 teaspoon horseradish
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
Directions: 
  1. Preheat oven to 350 degrees F.
  2. Heat a medium-sized pot to medium-high. Saute onion until soft. Add garlic. Saute one more minute.
  3. Add the rest of your ingredients and simmer on medium-low for 15 minutes. Season with salt and pepper. Set aside to cool.
  4. In a large sauté pan, sauté onion, carrot and celery until soft in vegetable oil. Remove from pan a set aside to cool in a large bowl.
  5. In a separate medium-sized bowl mix oats (or breadcrumbs), buttermilk, eggs, horseradish, Worcestershire sauce and salt and pepper. Add in ¼ cup of the barbecue sauce and blend well.
  6. Add ground meat to the bowl of cooled onion, carrot and celery and mix gently with your hands. Then, add in the buttermilk/oats/barbecue sauce mixture. Blend well using your hands until fully incorporated.
  7. Gently form into an oval loaf in a shallow baking dish. Spread the top with additional sauce saving some to serve on the side. Bake for about 1 hour or until a meat thermometer reads 160 degrees.

Helpful hints: 

  • Meatloaf can also be baked in a nonstick oblong meatloaf pan.
  • Need to drain off some meat fat during cooking? Use a turkey baster.
Level of Difficulty: 
Moderate
Prep Time: 
1 hour
Cooking Time: 
1 hour
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