Barbecued Beef Loaf Recipes

Steps:

• Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
• In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
• Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

Steps:

• Preheat oven to 350°F.
• For the meat loaf mix together the ground beef, breadcrumbs, milk, eggs, and onion soup mix. I mix it together in the food processor.
• Grease a loaf pan (9x5x3 inch).
• Add meatloaf to pan and press lightly.
• Bake for 1 hour and drain any drippings from pan. Be careful the loaf does not fall out of the pan as you drain the fat.
• Mix together ketchup, brown sugar, mustard and Worcestershire sauce. For my family, I double the sauce ingredients.
• Spoon over meat loaf.
• Place meat loaf back into the to oven for 30 minutes or until desired temperature is reached.
• Cut into slices to serve.

Steps:

• In a small bowl, combine sauce ingredients; set aside. In a large bowl, mix together meat loaf ingredients. Add half of the sauce to the meat loaf mixture; mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1 hour. Remove from oven; drain. Pour remaining sauce over loaf. Return to oven and bake 20 minutes longer or until no pink remains.

Steps:

• In a small bowl, combine the first 11 ingredients. Stir in Liquid Smoke if desired. Place roast on a rack in a shallow roasting pan; pour ketchup mixture over the top., Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Remove meat to a serving platter and keep warm. Skim fat from pan juices and thicken juices if desired. Serve with beef.

Steps:

• In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into 5 loaves; arrange around the edge of a microwave-safe dish., Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. If desired, sprinkle with minced parsley.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Steps:

• Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, the water, vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake at 350 degrees for 1 hour, basting occasionally with the pan juices.

Steps:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Combine the beef, pork, bread crumbs, barbecue sauce, egg, onion, bell pepper, garlic powder, salt, and pepper together in a bowl.
• Transfer the mixture to the prepared sheet pan and shape by hand into a loaf, about 8x4 inches.
• Whisk together the sauce ingredients and set aside 3 tablespoons. Brush the remaining sauce over the top of the meatloaf.
• Bake for 1 hour.
• Remove the meatloaf and brush the reserved sauce on top. Bake for 15-20 more minutes.

Steps:

• Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce.
• Form into loaf and put into loaf pan.
• Combine rest of tomato sauce, water, brown sugar, prepared mustard and Worcestershire sauce.
• Pour over loaf.
• Bake in 350°F oven for 1 hour and 15 minutes.
• Makes 4-6 servings.

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper.
• Put the bacon in a large saute pan and cook over medium heat until most of the fat has rendered and the bacon is crispy, about 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon to a large bowl. Increase the heat slightly (between medium and medium-high) and add the onions to the bacon fat in the pan and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook until tender, about 1 minute, stirring constantly. Transfer to the bowl with the bacon. Stir in the chopped ribs and pulled pork. Cool completely.
• Add the beef, eggs, breadcrumbs, mustard powder, smoked paprika, basil, thyme, 1 to 1 1/2 teaspoons salt (depending on how salty the ribs and pulled pork are) and several heavy grinds of pepper. Use your hands to mix until well combined. Form into a 9-by-3 1/2-inch loaf that is about 2 inches tall on the prepared baking sheet. Spread 1/4 cup of the BBQ sauce evenly over the top of the meatloaf.
• Bake for 30 minutes, and then spread the remaining 1/4 cup BBQ sauce on top of the partially cooked meatloaf. Continue to bake until a thermometer inserted into the center of the meatloaf registers 160 degrees F, about 45 more minutes.
• Serve with additional warm BBQ sauce alongside.

Steps:

• Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well.
• Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.

Steps:

• Preheat oven to 400°. In a large bowl, mix barbecue sauce, salsa and Worcestershire sauce; reserve 1/2 cup mixture for topping. Add bread crumbs, onion, pepper, egg and steak seasoning to remaining sauce mixture. Add beef; mix lightly but thoroughly., Place 1/3 cup beef mixture in each of 12 greased muffin cups. Spoon reserved sauce mixture over tops., Bake 20-25 minutes or until a thermometer reads 160°. Let stand 5 minutes before removing from pan.

Steps:

• mix together meat, oatmeal, 1/4 c bbq sauce, eggs, onions and 1/2 can diced tomatoes (drained).
• form into a meatloaf
• spread remaining bbq sauce on top/sides.
• dump rest of tomatoes on top of the loaf.
• cook for 1 hour, 15 min (or until no longer pink in center) at 375.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
• Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
• Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
• Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil)., Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 400.
• Stir together tomato sauce, BBQ sauce and sugar in a large bowl. Set 1/4 c of mixture aside.
• With hands, mix together the remaining ingredients and form into loaf. Place in greased loaf pan.
• Bake covered for 30 minutes.
• Uncover and drain fat. I slice the meatloaf now and drizzle the remaining sauce on top.
• Continue to bake uncovered for 30 more minutes.