Who doesn’t love meat loaf? It’s a comfort-food staple that can be customized with so many different flavors. This version has a zesty, tangy topping rather than the usual ketchup, and leftovers make fantastic sandwiches.
Barbecue Meat Loaf
- 1 pound ground chuck
- 1 pound sweet Italian sausage, casings removed
- 1½ cups panko (Japanese bread crumbs)
- ½ cup chopped onion
- ½ cup chopped celery
- 2 large eggs, lightly beaten
- 1 tablespoon minced fresh parsley
- ¾ cup barbecue sauce
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Garnish: fresh parsley
- Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.
- In a large bowl, combine ground chuck, sausage, panko, onion, celery, eggs, and parsley.
- In a small bowl, combine barbecue sauce, mustard, and Worcestershire sauce. Add 3 tablespoons barbecue sauce mixture to meat mixture, stirring gently to combine. Reserve remaining barbecue sauce mixture.
- Shape meat mixture into a 9x5-inch loaf; place on prepared baking sheet. Brush half of reserved barbecue sauce mixture over loaf, and bake for 1 hour. Brush loaf with remaining barbecue sauce mixture. Bake for 15 minutes longer or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven, and let stand for 10 minutes. Garnish with parsley, if desired.
If you like this, here are more bbq grill recipes from the Deen Brothers.