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Mom’s Meatloaf

July 29th, 2009


For the record this isn’t my mom’s meatloaf. I wish it was but the poor woman couldn’t cook. Let me rephrase that- she could cook 8 dishes and we had those 8 dishes my whole life.

When I started experimenting with food, I tried a bunch of meatloaf recipes. It seemed pretty simple to me. Throw together ground beef, some basic flavorings and an egg as glue and voila… a dense hamburger brick.

This is my kid friendly, retro chic meatloaf. It’s actually one of those Top Secret Copycat versions of Boston Market’s Meatloaf. To me it tastes nothing like a B.M. meatloaf but a slice of sweet and savory heaven.

Don’t forget the mashed potatoes and a root beer for a complete dinner- diner style! This campy, comfort food is great the next day cold on some toasted bread with ketchup.

Mom’s Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft barbecue sauce
1 tablespoon sugar
1 1/2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 dash garlic powder


1. Preheat oven to 400°F.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.

3. Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.

4. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.

5. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

6. Combine the remaining ingredients with the ground sirloin– flour, salt, onion powder and ground pepper.

7. Use the wooden spoon or your hands to work the spices and flour into the meat.

8. Load the meat into a loaf pan.

9. Wrap foil over the pan and place it into the oven for 30 minutes.

10. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren’t using a meatloaf pan, drain the fat.

11. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.

12. This will help to cook the center of the meatloaf.

13. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.

14. Don’t spread the sauce.

15. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.

16. Remove and allow it to cool for a few minutes before serving.


Filed under: Meat



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