| Cuisine: American | Type: Main Course | Serves: 2 loaves |
|
Source:
|
Good Country Cooking magazine |
|
Attributes:
|
Book |
|
Comments:
|
Lynne makes an excellent meat loaf with a horseradish ketchup. But, it is nice to have something a bit different on occasion. This is our alternative. This makes two 8" loaves. |
|
Serving Suggestions:
|
Serve with mashed potatoes. |
|
Ingredients:
|
1 cup fresh bread crumbs (about 2 slices of white bread) 3 to 4 tbs. whole milk 1 pound ground beef 1 pound ground pork 1/2 pound Italian pork sausage, casings removed 1-1/4 cups barbecue sauce of your choice, divided 1/2 cup finely chopped yellow onion 1 large egg, lightly beaten 1/2 tsp. garlic powder 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 6 slices bacon, halved crosswise |
|
Instructions:
|
1. Preheat oven to 350°F. Line a broiler pan or a rimmed baking sheet with foil. Add a broiler rack to the broiler pan, if using; spray with cooking spray. 2. In a large bowl, place breadcrumbs; add milk 1 tablespoon at a time, stirring until lightly moistened; gently toss with a fork. Let stand for five minutes. Add beef, pork sausage, 1/2 cup barbecue sauce, onion, egg, garlic powder, salt, and pepper. Gently combine with hands. Divide meat mixture in half. Place each portion on a prepared pan; pat each into an 8-inch loaf about one and a half inches thick. Brush each with 2 tablespoons barbecue sauce. Arrange six bacon pieces crosswise over each meatloaf. 3. Bake until a meat thermometer inserted in the center registers 160°, about 45 minutes, basting occasionally with the remaining 1/2 cup barbecue sauce. Let stand for 15 minutes before serving with mashed potatoes. |
|
Related recipes:
|
None |
2026-09-17