I don’t ever remember eating meatloaf when I was a kid. My mom says my dad didn’t really like it so she didn’t make it. When I finally made it for the first time I couldn’t believe how much I enjoyed it. Since then I’m always on the lookout for different meatloaf recipes to try.
I came across this one while watching an episode of The Next Food Network Star and Marybeth made this in a challenge. When Paula Deen gave it kudos I knew I had to give it a try.
The entire family gave it rave reviews – even my nephew Jacob who said “that is amazing with the sauce” (until he bit into the onions). Next time I’m going to leave out the onions but add in some green and red bell peppers, I’m sure he won’t mind them.
(Recipe slightly adapted from Marybeth Albright)
For the Glaze:
1 cup ketchup
1 cup barbeque sauce
½ cup brown sugar
For the Meatloaf:
1/3 cup panko bread crumbs
1 cup low-fat buttermilk
1 tbsp. olive oil
1 tsp minced garlic
1/2 cup small-diced onion
1 Tbsp chopped fresh parsley
1 tsp dried basil
3 tbsp. tomato paste
1 ½ lbs. ground beef
½ lb. ground pork
1 cup grated parmesan cheese
½ tsp. salt
½ tsp. ground pepper
Heat oven to 425 degrees.
Combine the glaze ingredients in a small saucepan and place over low heat.
Heat olive oil in a skillet over medium heat and sauté onions and garlic. Cook until soft and translucent but not brown. Add parsley, basil, and tomato paste. Stir to completely mix together. Cook for about a minute. Set aside to cool.
In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. In a large bowl, mix together with your hands until combined the beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture.
On a rimmed baking pan form the meat mixture into a loaf shape. Brush sides and top of loaf with BBQ glaze. Bake for 50 minutes, removing the pan every 10 minutes or so to brush on more glaze.
Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.
Mashed Sweet Potatoes
4 large Sweet potatoes, peeled and cut into large pieces
36 oz Chicken stock (or water – enough to cover potatoes)
1 Tbsp Butter
2 Tbsp Brown sugar
1 Tbsp Milk
1/2 tsp Nutmeg
1 tsp Ground Cinnamon
In a large Dutch oven place the potatoes with enough chicken stock and/or water to cover completely. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, or until tender.
Drain the potatoes well and return to the pan. Add remaining ingredients and mash together.