I made my first meatloaf when I had a ton of leftover ground beef from trying my hand at meatballs. We were having a few guests for Shabbos, and I was filling the pot with enough meatballs to feed an army. Hubby suggested I use the remaining meatball mixture for meatloaf. "I can't serve that at a Shabbos meal!" I said. "It's so unattractive and ordinary." Hubby assured me it would be wonderful.
At dinnertime, I brought it to the table, apologizing every step of the way. And surprise, it was such a huge hit! More people complimented the meatloaf than the meatballs. It has since evolved into this unique barbecued version.
- Cook Time
- Prep Time
- 6 to 8Servings
2 pounds Grow and Behold ground beef
- 1 egg
¾ cup bread crumbs
½ cup barbecue sauce
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon dried parsley flakes
- Preheat oven to 350°F. Lightly grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
- Place all ingredients in a large bowl. Mix well.
- Press into prepared loaf pan.
- Bake, uncovered, at 350°F for 1 hour.
- Loosen edges of meatloaf with a blunt-edged knife and turn meatloaf out onto a platter. Slice and serve.
Place a few hard-cooked eggs in the middle of the loaf before baking. Or make a shepherd's pie by adding either instant or homemade mashed potatoes. Spread a layer of potatoes over the beef before baking.