Recipe of the Week


Prep Time: 2 Hours
Yields: 6–8 Servings

I read a magazine article recently that claimed meatloaf to be one of the most versatile dishes in America. The article went on to mention the numerous meat combinations as well as ingredients and exotic spices that can immediately change the dish from something simple to elegant. It even stated that meatloaf was one of the most sought-after sandwiches for children and adults alike. I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich…your choice!

Ingredients for Meatloaf:
1 pound ground chuck
1 pound ground pork
6 eggs
1 cup minced onions
1 cup minced celery
¼ cup minced garlic
¼ cup chopped basil
1¾ cups Italian bread crumbs
½ cup grated Parmesan cheese
1 tbsp salt
2 tbsps black pepper
1 tbsp granulated garlic

Ingredients for Barbecue Sauce:
½ cup barbecue sauce
1 tbsp TABASCO® brand Pepper Sauce
½ cup ketchup
2 tbsps brown sugar
1 tbsp Louisiana cane syrup
1 tbsp red wine vinegar
1 tsp Creole mustard
dash Worcestershire sauce
salt to taste

Preheat oven to 350°F. In a large mixing bowl, combine beef and pork. Using your fingers, blend meat well. Add eggs, onions, celery, minced garlic, basil, bread crumbs and cheese. Continue to blend then season with 1 tablespoon of salt, black pepper and granulated garlic. Fry a small patty of meat mixture to test seasoning. Adjust seasonings if necessary. Transfer meat mixture into a

9” x 5” x 3” loaf pan and pat lightly to form into a loaf. Bake uncovered for 1 hour and 15 minutes. While meatloaf is baking, prepare spicy barbecue sauce. In a small saucepot over medium-high heat, whisk together barbecue sauce, TABASCO®, ketchup, brown sugar, cane syrup and vinegar. Add mustard, Worcestershire sauce and salt to taste. Whisk ingredients to blend thoroughly and bring to a simmer. Continue to whisk 3–5 minutes. Remove meatloaf from oven and spoon sauce mixture on top. Return meatloaf to oven and bake an additional 15 minutes or until internal temperature reaches 165°F. Remove from oven and let stand 15 minutes before serving. To serve, slice and place on a hot piece of French bread or serve as you would meatloaf with your favorite side dish.


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