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Upside-Down Barbeque Meatloaf The Best Recipes

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Upside-Down Barbeque Meatloaf

"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!"

Ingredients :

  • 1 3/4 pounds very cold ground beef
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chipotle chile powder
  • 1 pinch cayenne pepper
  • 1/2 cup fine, dry breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup barbeque sauce (such as SFQ®), or to taste

Instructions :

Prep : 15M Cook : 4M Ready in : 1H35M
  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands.
  • Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape.
  • Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan.
  • Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.

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