Boston Market Meatloaf by Todd Wilbur

READY IN: 1hr 25mins
Recipe by Millereg

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.

Ingredients Nutrition


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

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