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The Cascade Kitchen: BBQ Meatloaf

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The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.

Is it controversial for someone under the age of 50 to wholeheartedly love meatloaf? Maybe. Is it a beautiful vehicle to deliver flavour and protein with one of the least expensive kinds of meat on the market? You bet! From someone who used to avoid eating meatloaf by feeding it to neighbourhood cats, this recipe passes the test. Not only can you eat it on its own, but it’s essentially just cooked meat. Add your meatloaf leftovers to hash browns, sandwiches, tacos, chili, and to anything else that needs beefing up!

BBQ Meatloaf

Ready in: 80 minutes. Serves: 6

Ingredients

  • 1½ lb. ground beef, uncooked
  • 1 egg
  • 1 onion, chopped
  • 125 ml (1/2 cup) milk
  • 225 ml (1 cup) dried bread crumbs
  • Salt and pepper to taste; ~ 5 ml (1 tsp) salt is a good starting point
  • 7 ml (1½ tsp) garlic powder
  • 79 ml (1/3 cup) BBQ sauce or ketchup
  • 2 splashes of Worcheshire sauce (optional)

Instructions

  1. Preheat your oven to 180 C (350 F).
  2. Combine all ingredients (except BBQ sauce) into a large bowl and mix thoroughly. Nobody’s going to judge if you use clean hands, but you can also opt for persistence and a large spoon or a stand mixer.
  3. Transfer the mixture into a lightly greased baking dish. I found that a loaf pan works just fine.
  4. Pour the BBQ sauce on top and spread evenly.
  5. Bake at 180 C (350 F) for 1 hour. To check if it’s done you can test for an internal temperature of 71 C (160 F) with a food thermometer (if you have one), or use a fork to check for any pink, to be on the safe side.
  6. Serve and enjoy!

Image: Chandy Dancey

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