Thursday, April 4, 2013

Twisted BBQ Meatloaf: Wal-lah!

Patrick LOVES when I make comfort food, and Meatloaf is both of our mother's favorite. For someone who actually turned her nose up at meatloaf her entire life (that's me), I can't believe I'm a lover now.......all thanks to inventiveness.
Traditional southern meals are staples for a reason, but I really enjoy putting a twist on old-school dishes; in this case like adding lots of fresh veggies and a BBQ sauce inspired topping. Of course it must be served with it's customary side dishes (I'd never mess with that), so I paired it with breaded baked okra and grilled corn on the cob......but that's not what we're here for. We're here for the meatloaf! 

Twisted BBS Meatloaf

3 beaten eggs
1 1/4 cup milk
3 slices of whole wheat bread, made into soft bread crumbs in blender
3-4 tablespoons fresh cilantro leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups finely chopped carrots*
1 cup finely chopped mushrooms*
2 tablespoons worcestershire sauce
1 1/2 pounds ground sirloin
Season to taste with Montreal Steak seasoning, onion powder, garlic powder, paprika
1/2-1 cup sliced cherry tomatoes
1/2 cup ketchup
4 tablespoons brown sugar
2 teaspoons dry mustard
couple shakes of worcestershire sauce

1. In a bowl combine eggs and milk; stir in bread crumbs, cilantro, oregano, basil, carrots, mushrooms, worcestershire sauce. Add meat and seasoning; mix well. Fold in tomatoes.
2. Bake in 9X13" pan at 350F for 40-60min. Spoon/pour off fat.
3. In a bowl combine ketchup, brown sugar, mustard spread, and worcestershire sauce; spread over meat. Bake for 10 minutes.

*The food processor works best! Quick and easy!


A kpLOVE version altered from the original Meat Loaf recipe found in 12th Edition Better Homes and Gardens Cook Book page 361 

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