BBQ Meatloaf

BBQ Style Meatloaf

Tips and Substitutes

Some people like to add diced peppers, I recommend any but green pepper. They overpowers the flavor of your spices which changes the entire flavor of your meatloaf and not in a good way! If you don’t eat meat, substitute the beef for Beyond Meat. You can find this at your local grocery store. You can also use ground turkey, chicken or pork.

This feeds between 4-6 people depending on your portion size. My rule of thumb is more veggies less sides. A good chunk of meatloaf shouldnt cover more then 1/4 of your plate, then half a plate of steamed veggies is a healthy balance.

I’m not big on counting calories as many people like to substitute ingredients. Remember everything in moderation,lots of water daily and a walk after dinner! Enjoy!

Ingredients

Large package of lean or extra lean ground beef

¼ cup crushed crackers (see tips and Substitutes.)

¼ cup barbecue sauce

¼ cup of parmesan cheese

½ lrg onion, I prefer red myself.

4 -5 cloves of fresh garlic minced

2 eggs

1-2 tablespoon soya sauce (the lower sodium products are best if your watching your salt intake.)

Half package of bacon (beef or turkey bacon works great! Yves makes great veggie bacon strips.)

2 tablespoons of paprika

2 tablespoons of salt and pepper

1 teaspoon of Italian Seasoning

Preparation

First dice up your garlic, (I am a huge believer in the healing power of garlic, it's good for your heart and helps to prevent colds and flus.) add onions, eggs, soya sauce and barbecue sauce into a large mixing bowl. If you don’t like barbecue sauce add hosion, teriyaki black bean or even a brown or peppercorn gravy mix, whichever you and your family prefer.

Take your ground meat and add to the mix. (You can substitute ground turkey or ground chicken) Do not use regular beef. It's too greasy and will ruin the meatloaf. For our darling vegetarians you can use Beyond Beef or your favorite vegetarian round. You can find BB at your neighborhood Save on Foods, you will find it in the freezer section. Again this might change the flavor slightly, and texture. Add your bread crumbs. If you want to add gluten free crumbs by all means, it might change the flavor slightly. I prefer finely ground crackers or cornflakes ground finely.

Why Breadcrumbs and eggs, they bind your meatloaf and stop it from falling apart.

Add your parmesan cheese and spices.

Mix well, it will be gooey and moist, we want this because it keeps the meatloaf moist as it cooks. No one likes a dry meatloaf! Except maybe my dog! If you want, cover the outside with strips of bacon for added flavor. I like to use a bread tin, they are the perfect size. Take your bacon wrapped meatloaf and place in your tin. Slow and steady, too high of a heat will dry out your meat loaf so 350 works best.

Cover with tin foil and set into a preheated oven. We chefs know our ovens maybe a little higher or lower. Mine is best at 350 degrees. Preheat folks! It makes a difference in cooking time.

Baked for 1 hour. Turn off your oven, and prepare your plates, this will keep your meat loaf warm for serving.

I love hearty home cooked meals. Comfort food can be very healthy (moderations my darlings!) The aroma brings back memories of my childhood. Cold winter nights, my siblings and I playing in the snow all day. When those street lights went on it was time to head home. I remember our cold fingers and toes as we pulled off our wet jackets and gloves. We would run up the stairs like elephants excited. Add mash potatoes and a side of steamed veggies. Not a potatoe fan? No problem, try some wild rice as a side.