I have been using my mom's meatloaf recipe for years, and happened upon this one while I was searching for what to do with 2.5 lbs of beef I needed to use up. I made it exactly as the recipe called for, using 93% lean beef, and it got rave reviews from my husband. He says it was "awesome" and needs to be added to regular rotation. I read all the other reviews saying it made too much glaze, but I thought it was just the right amount to spoon over each slice I cut. The key is to make sure it rests for 15 minutes before serving. This lets the glaze thicken slightly, so when you pour it over the loaves it is a real coating. It IS a sweet glaze, so I would recommend if you don't think meatloaves should have any sweetness, use plain bbq sauce or bbq mixed with ketchup for the glaze. I used Sweet Baby Ray's Hickory & Brown Sugar bbq sauce in the meat and topped with a local-made sauce that is very vinegary mixed with the brown sugar. On the west side of Chicago, it is called "mild sauce" at our local BBQ place. Served with scalloped potatoes and steamed frozen peas, and it was truly delicious!
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I have been using my mom's meatloaf recipe for years, and happened upon this one while I was...