cup brown sugar (white sugar can be used if that's all you have)
(16 ounce) bottle hickory flavored barbecue sauce (any brand will do, but make sure it is either of the 2 varieties) or (16 ounce) bottle mesquite smoke barbecue sauce (any brand will do, but make sure it is either of the 2 varieties)
salt and pepper
ounces brown sugar (I use a 12 oz coffee mug to measure it in) or 12 ounces white sugar (I use a 12 oz coffee mug to measure it in)
Serving Size: 1 (341) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 367 g34 %
Total Fat 40.8 g62 %
Saturated Fat 14.8 g73 %
Cholesterol 260 mg
Sodium 1349.8 mg
Dietary Fiber 2.6 g10 %
Sugars 101 g403 %
Protein 49.5 g
I NEVER make a 2 pound meat-brick. I am giving the majority of these directions as if I was though. You will have to adjust some of them to the amount you are making.
In the coffee mug of sugar, pour in enough BBQ sauce to make a glaze. You can mix it together in a separate bowl. This will be used at the end of the cooking.
In a very large bowl, combine everything but the BBQ sauce, eggs,and sugar.
Next measure in the 1/4 cup of sugar (you may need to add a little more if you are using more than 2 pounds of beef), 1 eggs per pound of ground beef, and 1/4 cup of BBQ sauce per 2 pounds of beef. Mix. To know when you have this at the right consistancy, shape the mixture into a ball in the bowl. If you can.
pick it up, but it oozes over your hands, it is right. If it stays in a ball and seems "stiff", you need to add another egg first and then more BBQ sauce. You want to add the egg first as it will help the brick to hold together. You may also add more spices as needed here.
When the meat-brick is to your consistancy (and it is VERY important that it be kinda "runny") put it in a baking dish (NOT a bread loaf pan) large enough to streach it out. If you are making a very large one, you may need to use 2 pans. Place the "blob" in the pan. Streach it out like a "loaf". Be careful not to make it too narrow, or too wide. If it is too narrow, it will dry out, if it is too wide, it be medium-rare in the middle. I don't mind it medium-rare, but my family won't eat it that way.
Bake at 350 degrees for 1 hour. Check on it once in a while, and make sure that it isn't drying out. When the hour is up, take your glaze, and pour it over the meat-brick. Cook an additional 5 minutes, or until the glaze is bubbly.
I normally serve this with mashed potatoes and green beans.
If you hate meatloaf, I can almost bet you will love this!