Barbecue meatloaf
Cooking Light is an excellent magazine for low calorie and fast recipes. This magazine gives me inspiration for some of my recipes, including this one. I do make many changes, but they have good recipes from which to start. This meatloaf is one example.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Small bowl |
| Large bowl |
| 10 x 15-inch casserole pan |
| Ingredients |
|---|
| 1 cup ketchup |
| 2 teaspoons chili powder |
| 1 tablespoon Worcestershire sauce |
| 1 tablespoon red wine vinegar |
| 1 slice of white bread |
| 1/2 cup milk or water |
| 1 small onion, minced |
| 1 carrot, finely chopped |
| 2 garlic cloves, minced |
| 1/4 cup minced fresh parsley or 2 teaspoons dried parsley |
| 1/2 cup Parmesan cheese |
| 1 egg, lightly beaten |
| 3/4 teaspoon salt |
| 1/2 teaspoon ground pepper |
| 1 pound ground pork |
| 2 pounds ground chuck |
| Variations |
|---|
| • For some people, the carrots will be too crunchy. I personally like it, but if you don't leave the carrots out. I think having something crunchy in a meal makes you eat less. |
| • Use a bottled chili sauce or barbecue sauce instead of the ketchup mixture included in the recipe. |
| • Use cilantro or sage instead of parsley. |
| • Use all ground chuck instead of ground pork. |
| Storage |
|---|
| • This meatloaf is best eaten right after cooking. |
| • Leftovers can be stored covered in the refrigerator for 3 - 4 days. Add a little water to a skillet and heat it. Add the meatloaf. Cover the pan and gently reheat until warm. |
| Instructions |
|---|
| • Preheat oven to 350º. |
| • Combine the ketchup, Worcestershire, chili powder, and vinegar in a small bowl. |
| • Put the slice of bread and milk in a large bowl. Break up the bread and allow it to absorb the liquid. Mash the bread into a milky paste. Add 1/3 of the ketchup mixture. Stir well. |
| • Add the remaining ingredients and combine thoroughly but do not overmix because it will make the meatloaf tough. |
| • Place the meat in the 10 x 15-inch casserole pan. Mound it into a loaf with a 1 - 2-inch border around the sides. See picture below. This will allow the extra fat to flow away from the meatloaf. |
| • Spread the remaining ketchup mixture evenly on top of the meat. Cook for 60 minutes. Let cool 5 - 10 minutes before serving. |
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