Upside-Down Barbeque Meatloaf recipe

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Ingredients

1 ¾ pounds very cold ground beef
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon celery salt
¼ teaspoon chipotle chile powder
1 pinch cayenne pepper
½ cup fine, dry breadcrumbs
1 egg, beaten
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ cup barbeque sauce (such as SFQ®), or to taste

Nutrition Info

508.8 calories
carbohydrate: 19.8 g
cholesterol: 169.8 mg
fat: 30.4 g
fiber: 1 g
protein: 36.7 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1654.3 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. 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.

  3. Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined, form into a loaf shape.

  4. Spread barbeque sauce out into the bottom of a loaf pan, place meatloaf on top of barbeque sauce and press into pan.

  5. 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.

Recipe Yield

1 meatloaf

Recipe Note

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!

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