4-Pound Meatloaf

Recipe by Ann Seney

 

Ingredients:

3 tablespoons extra virgin olive oil (EVOO)

1 cup finely chopped sweet onion

2 teaspoons salt

4 tablespoons (1/4 cup) thick BBQ sauce

2 eggs (egg substitute may be used)

½ cup ½&½

2 teaspoons chili powder

1 cup oatmeal (quick cooking or regular)

4 pounds 80% lean ground beef

1 cup ketchup

4 tablespoons chopped fresh parsley

 

 

Directions:

Preheat oven to 450 degrees.

In a medium skillet, heat EVOO on medium-low

Add onions and cook, stirring occasionally, until onion juice is gone and EVOO has been absorbed (about 10 minutes); set aside

In a medium bowl, whisk together salt, BBQ sauce, eggs, ½& ½, and chili powder

In a large bowl, combine onions, ground beef, oatmeal, and liquid mixture; mix together well

In a small bowl, combine ketchup and parsley and set aside.

 

Spray 9 by 13 baking dish with non-stick cooking spray

Place meat mixture in dish and shape evenly with hands, leaving about an inch of space on either of the long sides; meat may touch short sides.  (Note: to ensure meat is cooked thoroughly, do not shape meat too much above level of sides of dish.)

Bake for 45 minutes

Take out of oven and pour off as much liquid as possible

Baste top with ketchup/parsley mixture

Bake another 15 minutes

Let meatloaf rest at least 15 minutes before cutting and serving

 

Note: recipe may be cut in half for a smaller meatloaf, or may be divided after preparation and cooked separately in two bread pans.  Since shape (thickness) of meat changes with different pans, do not reduce cooking time.