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Barbeque Meat Loaf

My oh my, meatloaf is a far cry from photogenic.  And because I made this and gave it away (you guessed it, to the new parents) I didn’t slice it and plate it in attempts to make it all pretty for the camera.  If only there were a mechanism by which you could smell through your monitor!  The aroma of this meatloaf  was fantastic! I actually said the words, “Bath and Body Works should create a meatloaf-scented candle.” That’s how good this smelled.  When I asked my brother to describe the taste he said, “Slightly sweet and tangy.”  (That sounds like a description of Paula Deen herself!)  He said it was delicious and moist, and I believe him based on the scent of it!  

Leftovers of this would be great sliced up in a soft white bread sandwich.

Barbeque Meat Loaf:

  • 1 1/2 pounds ground beef
  • 1 cup Italian bread crumbs
  • 1/2 large onion, diced
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2   8 ounce cans tomato sauce
  • 3 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1cup BBQ sauce*
  • 1/4 cup Colby Jack cheese, shredded

Preheat oven to 350 degrees.  Mix together the beef, bread crumbs, onion, egg, salt, pepper, 1 can of the tomato sauce, and 1/2 cup of BBQ sauce. Create a loaf out of the mixture and place it in a shallow baking pan. Sprinkle the top of the meatloaf with shredded cheese.  Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and BBQ sauces.  Pour this sauce over the meatloaf. Bake covered for 1 hour, basting every so often with the sauce from the pan.   Let stand for 10-15 minutes before slicing. 

*Recipe note: As a BBQ sauce zealot, I feared the recipe would not taste BBQ-y enough as it stood, so I added BBQ sauce to the meat and the sauce.  However, unless you like to drink BBQ sauce from the bottle with a straw like I do, you’ll probably want to omit the BBQ sauce.  This recipe is sweet and moist enough without it!

Recipe adapted from Paula Deen’s recipe found here on

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