Recipe by Mille®
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.
Top Review by Gail in the kitchen
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.
- 1 cup tomato sauce
- 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
Directions See How It's Made
- 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.
- 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 (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).
- Wrap foil over the pan and place it into the oven for 30 minutes.
- After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
- 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.