Friday, October 31, 2014

Moist Meatloaf

By Lisa VanWilliams

This is not your typical meatloaf recipe but it is a serious dose of comfort food the whole family will enjoy. It has a few extra things in there that flavor the meat and give it a softer texture. The sauce bakes into the meat and gives a little burst of barbeque flavor you don't expect. Plus it's super moist and great for sandwiches the next day. 

1 pound ground beef 80/20 or leaner
1/4 cup milk
1 egg
1/4 to 1/2 cup seasoned breadcrumbs
salt & pepper
1 clove fresh chopped/minced garlic
dash of garlic powder
1 tablespoon Teriyaki sauce
1/2 tablespoon Worcestershire sauce
1 tablespoon mustard (we use Gulden's)
1/4 cup your favorite barbeque sauce
1/4 cup ketchup

Preheat oven to 350. Add meat to bowl and break it apart. Pour in the milk and mash it together, break it down so it's kind of mushy. Add the egg in.  Now you need to add the breadcrumbs to thicken it back up to the right sticky meatloaf consistency. Add the salt & pepper, fresh garlic and powder, teriyaki, Worcestershire, and mustard and mix together.  Throw it in a casserole dish and flatten it out.  In a cup mix together your barbeque and ketchup and spoon over the top of the meatloaf mix.  Bake it oven uncovered 1/2 hour until all bubbly. Enjoy!

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