BOSTON MARKET MEATLOAF

Boston Market has one of the best home-style meatloaf recipes around and it’s one of the most popular recipes I’ve cloned. When I first hacked it I cloned the chain’s hickory ketchup by mixing barbecue sauce and sugar with tomato sauce. It was a good solution, but I recently discovered that the sauce could be even better with just a few additional ingredients that makes it more like ketchup made from scratch. I also determined that the recipe should yield more sauce so that you have extra for pouring over the top of the meatloaf when it’s served.

A few other important tweaks here include adding ground pork and an egg into the mix with the ground sirloin for a richer meatloaf, plus using bread crumbs (as Boston Market does) rather than just flour in the mix for a much better, toastier flavor. Throw it all into a small loaf pan (8 x 4-inch) and in under an hour you’ll be ready to serve up this new improved Boston Market Meatloaf hack.

HICKORY KETCHUP
1 15-ounce can (1½ cups) tomato sauce
3 tablespoons Kraft original barbecue sauce
½ teaspoon white vinegar
⅛ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder


MEATLOAF
1¼ pounds ground sirloin
½ pound ground pork
½ cup plain bread crumbs
1 large egg
1 tablespoon minced dry onion
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper


Cooking method

1-Preheat the oven to 400 degrees F.

2-Make the hickory ketchup by combining all of the ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce the heat and simmer for 5 minutes. Cool.

3-Combine ¾ cup of the hickory ketchup with the ground meats and other ingredients in a large bowl. Use your hands to mix until all of the ingredients are well combined.

4-Press the meatloaf into an 8 x 4-inch meatloaf pan. Use your fingers to make the top of the meatloaf smooth and slightly domed, then cover the pan with foil. Bake for 30 minutes, remove the foil, then pour ¼ cup of the remaining hickory ketchup over the top of the meatloaf. Bake again, uncovered, for 20 to 25 more minutes or until the meatloaf has browned around the edges.

5-Cool for 10 minutes, pour out any fat, then remove the meatloaf from the pan and cut it into 8 slices. Serve 2 slices per plate with extra hickory ketchup poured over the top.

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