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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- lean ground beef
- 3 qt. STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep
- 1-1/4 qt. water
- 2-1/2 cups OPEN PIT Hickory Smoke Barbecue Sauce, divided
- 10 each eggs, beaten
- 1 cup apricot jam
- 2/3 cup GREY POUPON Classic Dijon Mustard
- 1-1/2 Tbsp. sriracha sauce
Method
- Mix meat, stuffing mix, water, 1-2/3 cups of the barbecue sauce (or 1/3 cup of the barbecue sauce for trial recipe) and the eggs just until blended.
- Shape into five 8x5-inch loaves in parchment paper-lined full-sheet pan (or into one loaf in lined half-sheet pan for trial recipe).
- Bake in 300 degrees F-convection oven 50 min.
- (or in 375F-standard oven 1 hour), mixing remaining barbecue sauce with jam, mustard and Sriracha sauce in saucepan after 30 min.
- and cooking on medium heat until heated through, stirring occasionally.
- Brush barbecue sauce mixture evenly over hot meatloaves.
- Bake an additional 15 to 20 min.
- (or 20 to 25 min.
- in standard oven) or until cooked through (160F).
- Cut each loaf into 10 (4-oz.)
- slices.
