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Categories:
white bread milk lean ground beef ketchup mustard Worcestershire sauce onion thyme egg salt fresh ground black pepper barbecue sauce onion garlic ketchup tomato sauce soy sauce brown sugar Tabasco sauce salt fresh ground black pepper
Viewed: 32 - Published at: 2 years agoIngredients
- Meat Loaf
- 2 slices white bread, torn into pieces
- 1/4 cup milk
- 1 1/2 lbs lean ground beef (85% lean)
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup finely chopped onion
- 2 teaspoons dried thyme
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- Barbecue Sauce
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups ketchup
- 1 cup tomato sauce
- 2 tablespoons soy sauce
- 1/2 cup firmly packed brown sugar
- Tabasco sauce, 6 dashes
- salt
- fresh ground black pepper
Method
- Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
- Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
- Do not squeeze the moisture out of the bread.
- Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
- Form the mixture into a loaf about 6 inches long and e inches wide and tall.
- Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
- Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
- Spoon some of the sauce over the top of the meat loaf to coat it.
- Cook the meat loaf on HIGH for 1 hour.
- Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
- Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
- Season the sauce with salt and pepper.
- Cut the meat loaf into 1/2 inch thick slices with a serrated knife.
- Serve with some of the sauce.
