Easy Savory Meatloaf
photo by Annacia
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
For Meatloaf
- 1 lb ground sirloin
- 1 lb ground pork
- 1⁄3 cup onion, finely chopped
- 1 cup beef broth
- 1 cup herb stuffing mix
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 eggs, lightly beaten
-
For Sauce
- 2 tablespoons hickory flavored barbecue sauce
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
directions
-
For Meatloaf:
- Preheat oven to 350 degrees.
- In a large bowl, mix chopped onion and stuffing mix, and pour in the broth and let set while you prepare the pan.
- Line a jelly roll pan or cookie sheet with deep sides with foil. Set a baking rack large enough to hold the meatloaf in the pan and spray lightly with cooking spray, or brush lightly with oil.
- In the large bowl, mix in remaining ingredients until evenly blended.
- Form the meat mixture into a large loaf pan, pressing down with a rubber spatula or large spoon until the meat is evenly pressed into the pan.
- Cut a piece of foil slightly smaller than the top of the meatloaf and press it onto the top. (This foil keeps the meatloaf from falling through the rack as it cooks.)
- Run a dull knife around the sides of the meatloaf to loosen it from the pan.
- Invert the meatloaf onto the prepared rack on the cookie sheet and tap the bottom of the loaf pan so it slides out on the rack.
- You will now bake the meatloaf with no pan. The lets the grease drain away as it cooks.
- Bake about 60 minutes, then remove from oven and glaze the top with the three remaining ingredients blended into a sauce.
- Return to oven and cook about 15 minutes further or until any juices run clear.
- Note: You can substitute ground turkey for the pork. Serve with more of the sauce used for the glaze.
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Reviews
RECIPE SUBMITTED BY
galponetta
USA
<p>I live in Colorado Springs. I enjoy collecting, reading and trying recipes from old cookbooks -- they are always an interesting window into domestic history. I enjoy learning classic cooking techniques and then applying them to home cooking. I am currently working on learning about the five "mother sauces" and the variety of sauces that can be made from them. But I'm also a big fan of plain old mid-western farm cooking, too, which I learned from my grandmother and mother.</p>