BOSTON MEATLOAD
List of Ingredients
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Recipe
Top Secret Recipes
version of
Boston Market Meatloaf
If you already have a recipe that claims to be a clone for this
delicious meatloaf...you can now toss it out, purge if from
your hard drive, burn all hard copies. No clone recipe that
I've found yet -- and there are several circulating -- has come
even close to the tender, tasty meatloaf you can get from this
popular chain. Don't be fooled! To make a REAL clone, first
thing you've got to do is use ground sirloin, just as the
restaurant chain does. And then you need to know how to make
the special sauce that goes into the meatloaf and on top (no
it's not ketchup and it's not V-8). And there's no minced onion
in there (just look at it!), or onion soup mix for that matter.
So, search no more for the perfect clone of Boston Market's
tasty meatloaf. You've now got the result of days and days of
vigorous testing. Even if you don't normally enjoy meatloaf,
this one you'll be a cravin'.
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and sugar in a
small saucepan over medium heat. Heat the mixture until it
begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato
sauce to the meat. Use a large wooden spoon or your hands to
work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin--
flour, salt, onion powder and ground pepper. Use the wooden
spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan
with two sections which allows the fat to drain, but if you
don't have one of those a regular loaf pan will work). Wrap
foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove
the foil and, if you aren't using a meatloaf pan, drain the
fat.
7. Using a knife, slice the meatloaf all the way through into 8
slices while it is still in the pan. This will help to cook the
center of the meatloaf. Pour the remaining 2 tablespoons of
sauce over the top of the meatloaf, in a stream down the
center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30
minutes or until it is done. Remove and allow it to cool for a
few minutes before serving. (http://www.topsecretrecipes.com)
Serves 4.
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