Recipe by Melissa B
"This is a recipe that I have fine tuned for our family. The easiest -- and one of the best tasting!"
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2 1/2 pounds
1 (6 ounce) package
herb-seasoned dry bread stuffing mix
hickory smoke flavored barbeque sauce
onion, finely chopped
packed brown sugar
I made this recipe almost exactly like it says, minus the brown sugar and bbq sauce on top. I used ketchup only and it came out FABULOUS!!!!! I am not a meatloaf eater at all but will eat this. People think I am nuts when i tell them I use stuffing mix in it instead of bread or crackers, TILL THEY TRY IT then they beg for recipe.
Yikes! This was a recipe for those who like their food smothered. I fixed it in a dish and used the sauce on top. No one would eat it because the BBQ sauce was so overpowering. The meat salvaged without the sauce was o.k.
My husband has never liked any type of meatloaf I have ever tried; always too dry and not enough taste he said; however, this one was an absolute hit!! Very full of taste and not dry what so ever!!! He requests this dish at least once a week!! As an update, I have changed from using the Hickory Smoked flavor BBQ sause to using, Kraft's Honey Hickory Smoked. With that change it is filled with even more flavor.
You don't need 2.5 lbs of beef, I used one and just most of the stuffing box (I used chicken flavour, it's all I had), and one egg. The stuffing gave a tremendous amount of flavor to this dish. I will def make this again!!!
I used to make this all the time until we ate it so much we got sick of it. There seems to be big chunks of stuff ing mix in it. So, I think next time I make it, I will use breadcrumbs instead of stuffing mix. I cut the recipe in half & put it in a meatloaf pan. In my opinion there is way too much sauce on the top. I cut it down to 1/4 C each of bbq sauce & brown sugar.
My family enjoyed this meatloaf. The glaze is good, but you have to like barbecue sauce. It makes a lot so that you can spoon the glaze over each slice of meatloaf, in place of ketchup. I sometimes add 1 or 2 teaspoons of lemon juice to the glaze and that is good, too.
Nice start with an excellent finish. I started with this recipe as the barbecue sauce and herb-seasoned croutons appealed to me. But that’s where my interest ended, as the rest of the recipe seemed very basic. So by the time I got done embellishing this recipe to my liking I guess the only resemblance it had to the original recipe was, for the most part, the barbecue sauce and herb-seasoned croutons. So…I used a ground beef, veal and pork mix – 2 pounds total, so I scaled this recipe to 6 servings. I processed the croutons into fine crumbs. I didn’t want an overpowering taste of barbecue sauce, so I reduced it by a third, to 1/2 cup (again, for the recipe scaled to 6 servings for 2 pounds of meat). I made up the difference with the milk (I used half-and-half, increasing it to 1/2 cup). I wanted some contrast in texture, so I added 1/2 c. each of chopped celery and green pepper, and 1 c. of chopped onion. It isn’t meatloaf without these ingredients, if you ask me. I more than tripled the garlic, to a full tablespoon, and added 2 tsp. of Montreal Steak Seasoning. I skipped the glaze altogether. Meatloaf and sugar don’t work for me. No regrets on that either. What started out as maybe a three star recipe turned out to be a 5-star recipe after, I admit, fairly significant changes.
This is a great meatloaf variation. The only thing I did differently was saute the onion before mixing it with the meat since I don't like crunchy onions in my meatloaf, and I halved the recipe. We're barbecue lovers, we really enjoyed this, and I would make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Never Fail Meatloaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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