2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden
spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and
ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the
fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a
meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This
will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the
top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove
and allow it to cool for a few minutes before serving.
Serves 4.
Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut
potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan-fry the potatoes
until they are lightly brown.
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