Barbeque Meatloaf

Stick-to-your-ribs, good old fashioned meatloaf. Easy, tasty, a better way to use ketchup to jazz up meatloaf.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 1 meatloaf

Ingredients

• 2  lbs ground beef (or a combination thereof of pork or beef, or maybe some veal, if youâ re feeling maniacal)
• 2  tablespoons prepared mustard (cheap old yellow will do)
• 2  tablespoons Worcestershire sauce
• 1⁄4 cup ketchup
• 3  tablespoons vinegar
• 2  tablespoons brown sugar
• 1⁄8 teaspoon cayenne pepper
• 3⁄4 teaspoon salt
• 1  egg
• 1  small onion, minced finely
• 1  garlic clove
• 2  pieces  bread, torn into small pieces
•  bacon fat (for pan-greasing)

• For the Sauce

• 3  tablespoons ketchup
• 1  tablespoon vinegar
• 1  teaspoon brown sugar
• 1  teaspoon Worcestershire sauce
• 1  teaspoon prepared mustard
• 1⁄2 teaspoon black pepper
• 1  pinch salt

Directions

1. Preheat oven to 375 degrees.
2. Grease a loaf pan with bacon fat
3. In a medium-large mixing bowl, put all main ingredients in and mix until it’s sticky and combined. Don’t over-mix though, or you’ll have pelletloaf, not meatloaf.
4. Put into the loaf pan, smooth the top out a bit if you would like. Bake for an hour or until it reaches 165 degrees on a meat thermometer.
5. While it’s in the oven, mix up the sauce ingredients. Just before meatloaf is done (10 minutes or so), spoon/brush sauce over the top, return to oven and let it go in there for the remaining time/temperature. Voila. You have meatloaf.