Recipe by Chef John
"When I've made 'barbeque meatloaf' before I've simply used the standard spoon-the-glaze-on-top-of-the-loaf-and-bake-it method. This time I wanted to line the loaf pan with some of the sauce, press the meat in, and let it roast in the goodness. I was envisioning a beautiful, glossy finish when I turned it on to the serving platter. It wasn't quite as aesthetically pleasing as I hoped (ugly). But, hey--this is quick and dirty home cooking. It may not have looked good, but it tasted fine!"
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1 3/4 pounds
very cold ground beef
1 1/2 teaspoons
ground black pepper
chipotle chile powder
fine, dry breadcrumbs
barbeque sauce (such as SFQ®), or to taste
Upside-down BBQ Meatloaf Haiku: "Just put sauce on top. Didn't make diff on bottom, 'cept it swam in grease." The meatloaf itself tasted divine, but we didn't like the upside-down method w/ the barbeque sauce on the bottom; would've rather just done the normal ol' spread the condiment/glaze on top during its baking. Oh one random thing; what's w/ the ppl reviewing this 5-stars saying "sounds great,but haven't made it yet" - it's just as bothersome as poor reviews from people who haven't made a recipe yet b/c it's misleading to the average rating.
My family LOVED this
* Percent Daily Values are based on a 2,000 calorie diet.
Upside-Down Barbeque Meatloaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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