Dads Favorite Barbecue Meat Loaves Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine egg, stuffing mix, milk, cheese and 1 tablespoon barbecue sauce. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. loaves in a foil-lined 15x10x1-in. baking pan., Bake until a thermometer reads 160°, 15-20 minutes. Spread with remaining barbecue sauce before serving. Freeze option: Individually wrap cooled meat loaves in plastic and foil, then freeze. To use, partially thaw meat loaves in refrigerator overnight. Unwrap loaves; reheat in a greased 15x10x1-in. baking pan in a preheated 350° oven until loaves are heated through and a thermometer inserted in center reads 165°. Top each with 1 tablespoon barbecue sauce before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
• Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
• Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

Steps:

• Mix hamburger, bread and juice together until well blended.
• Add eggs, pepper, salt and onion and mix together until well blended.
• Cook in loaf pan for 1 hour at 350°.
• Mix together brown sugar, ketchup and dry mustard.
• Place on top of meatloaf after 1 hour and cook for another 30 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
• Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
• For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
• Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

Steps:

• For the tomato relish, chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
• For the Meatloaf, in a large mixing bowl, using a fork, combine 1/2 cup of the tomato relish, the ground meats, egg and egg white, bread crumbs, garlic and skim milk.
• Finish with olive oil, and then lightly pack into a 9-inch loaf pan.
• Cover with half the remaining relish and place in the middle of a preheated 350 degree oven.
• Bake for 45 minutes to one hour or until the center of the meat loaf reaches 170 degrees.
• Allow meatloaf to cool 15 minutes before slicing.
• Serve with additional relish.