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Top Secret
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version of
Boston Market Meatloaf
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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 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
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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