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    Boston Market Meatloaf by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Mille®'s Note:

    Copycat recipe, posted by request. I have not yet made this myself. This recipe is from Todd Wilbur's book Even More Top Secret Recipes.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
    3. 3
      Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
    4. 4
      In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
    5. 5
      Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
    6. 6
      Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
    7. 7
      Use the wooden spoon or your hands to work the spices and flour into the meat.
    8. 8
      Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
    9. 9
      Wrap foil over the pan and place it into the oven for 30 minutes.
    10. 10
      After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
    11. 11
      Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
    12. 12
      This will help to cook the center of the meatloaf.
    13. 13
      Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
    14. 14
      Don't spread the sauce.
    15. 15
      Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
    16. 16
      Remove and allow it to cool for a few minutes before serving.

    Ratings & Reviews:

    • on February 14, 2010


      This was terrible. I don't even know where to begin. I get where some of you complain that there isn't enough spice. It is a mild meatloaf. First off, there has to be less tomato sauce and more bbq sauce or, use ketchup and bbq sauce combined. Tomato sauce is too bland. And a shake of garlic powder is completely useless here. It was rediculously not enough. I used 95% ground sirloin so there was not the grease factor here, but there was a lot of liquid I spilled out and that is from the tomato sauce. It was mush, sliced mush. It was a waste of good ground sirloin. You have the right idea, but you got steered wrong with the bland tomato sauce. I think if you use half a cup of ketchup or bbq or a mix of both would improve it immensely. Also, I would recommend minced onions, dried or fresh. What a waste of good meat. The only thing I can think of that there are good reviews on this is that these people make lousy dry meatloaf. All this recipe has going for it is that it makes a moist one. That's it.

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    • on October 16, 2002


      This recipe just couldn't have been any easier to make. My husband is a big Boston Market Meatloaf fan and he loved it. His exact words were" you can make this one any time you want". This will replace my old recipe for meatloaf. Thanks.

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    • on January 01, 2003


      Thank you Mille. This is a very easy recipe. I shared this with a group of friends of mine and they loved it. I made it, using BULL'S EYE BBQ Sauce, and found it terrific.

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    Read All Reviews (91)


    Nutritional Facts for Boston Market Meatloaf by Todd Wilbur

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 210.1
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 4.3 g
    Cholesterol 63.7 mg
    Sodium 446.8 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 0.6 g
    Sugars 3.6 g
    Protein 18.2 g

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