My First Meatloaf

In an attempt to better educate myself in the art of meat eats, I dove into my very first meatloaf.

And if you want to try this one too, you have to be down with garlic and beef fat.

And crusty french bread and a tangy-smoky, bbq-ketchup meatloaf sauce hybrid…

…because all that is tucked inside.

Or poured on top.

And much like a cheesecake whose surface cracks, I can’t say the scarred top of this meatloaf affected the rate at which it was demolished either.

A key component?  The french bread crumbs.

It doesn’t require much of a loaf, but not to worry.   The remainder can be baked in butter and doused with garlic perfume along side your sauced mound for a speedy meal.

Oh, and the meatloaf sauce?  Rock star.

A great recipe to get the beef brainstorming a-brewing.

My First Meatloaf

• 22 oz ground beef, 85% lean preferred for the juices
• 1/2 C fresh french bread crumbs, crust included and slightly packed into measuring cup
• 1/2 C finely diced onion
• 1 T Worcestershire sauce
• 3 large garlic cloves, finely grated
• 1/2 tsp fine sea salt, or to taste
• pepper, to taste
• 2 T buttermilk
• 2 T smoky barbeque sauce
• 1 egg, slightly beaten

Meatloaf Sauce

• 1/4 C smoky bbq sauce
• 2 T honey
• 1/4 C ketchup
• 2 T apple cider vinegar
• 2 T dark brown sugar

Directions

Preheat oven to 350F.  Grease a baking dish with butter.

For The Meatloaf Sauce:  Pour all ingredients into a sauce pan and heat while whisking until very warm, shiny and thoroughly combined.  Divide in half and set aside.

For Meatloaf:  Place bread crumbs and buttermilk into a small bowl and stir to combine. Separately, place all remaining meatloaf ingredients together.  Add moistened bread crumbs.  Stir entire mixture gently, making sure not to over mix.  Form mixture into a loaf shape and place in a greased baking dish.  Smother with one of the portions of sauce.

Bake in preheated oven for 45-55 minutes, until a meat thermometer reads 160F.  When removed from oven, use half of the remaining portion of sauce to coat the outside.  Allow meat to cool in pan for 10 minutes before slicing or removing.  Once sliced, pour some clear juices from the pan onto the slices and then top with remaining half of sauce.  Enjoy!