Boston Market Meatloaf

I’m a big Boston Market Meatloaf fan and with this recipe I can now make it at home. Love it! This recipe just couldn’t be easier to make.

Boston Market Meatloaf

I’ll be making this recipe a lot and it will replace my old recipe for meatloaf.

The secrets to this meatloaf is the combo of tomato and barbecue sauces and the ground sirloin or round versus ground chuck.

Holds together very well. Nothing like a meatloaf sandwich with this with sharp cheddar cheese on a Kaiser roll.

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Boston Market Meatloaf
Ingredients
  • 1 cup tomato sauce
  • 1 1/2 tablespoons kraft barbecue sauce
  • 1 tablespoon sugar
  • 1 1/2 pounds 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
Instructions
  1. Preheat oven to 400°F.
  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, and 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. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
  8. Don't spread the sauce.
  9. 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.

Enjoy!

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Recipe based on one by Mille
Photo by Kristy

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