Tom, my husband, has a nice thick slab of meatloaf for his lunch at work today. It’s an American BBQ recipe that I tested last week. It’s great on pizza too, with a hint of BBQ flavor coming through. Since the fat is rendered by cooking it on a broiler pan, the meat crumbles down into small little pieces and doesn’t leave the pizza heavy or greasy. To the pizza, I added extra sharp cheddar cheese, green swiss chard and basil from the garden. Then, I finished the crust with a light brushing of ‘Tuscan” olive oil purchased from a specialty store in Prescott Arizona. We devoured it so I don’t have a picture of this one!
Spicy Asian Meatloaf
For 2.5lbs of beef: 1/4 C soy sauce, 2 TBL Hoisin sauce, 1 TBL chili garlic sauce, 1 TBL ginger puree, 1 TBL of homemade soy sauce infused with sesame seed and raw ginger. I keep a small jar in the fridge for such a time as this and for quick dipping sauces. Add the dry spice/herb mix below.
Dry Spice/Herb for both Meat Loaves
1 TBL onion pwdr, 1 TBL garlic pwdr, 1 TBL dried basil, 1 TBL dried oregano, 1 tsp s/p. Mix the dry ingredients well
American BBQ Meatloaf
2/3 C BBQ sauce, 1 TBL apple cider vinagar, 10+ dashes of hot sauce. Add the dry spice/herb mix above.
Note: I add 1 egg to every pound of ground beef. Tailor the ingredients to your taste and pantry. I don’t use bread crumbs or crackers because it makes it the consistency of a meatball. Mix the sauce and dry ingredients in separate bowls, then add to the meet and eggs. Mix just until together and form loaves onto broiler pan or cookie sheet. Goes into a 450 degree oven for 15 minutes. Turn down heat to 350 and bake another 20 minutes or so. I froze the American BBQ and made kept the Asian one in the fridge for the week.