Friday, February 4, 2011


What really drew me to this recipe was the opportunity to break out my bottle of liquid smoke (which hasn't seen the light of day for quite some time).  I really like the flavor and texture of this meatloaf, but I wasn't crazy about the glaze, so I changed that and now I think this recipe is solid.
Yield: 6 servings

1 1/2 lb. ground beef
1/4 cup chopped onion
1/4 cup quick-cooking oats
1 cup dried bread crumbs
2 tablespoons cornmeal
1 1/2 teaspoons salt
1 tablespoon sugar
1 egg, beaten
1/2 cup tomato juice
1/2 cup water
1 tablespoon barbecue sauce (can substitute ketchup)
1 tablespoon white vinegar
1 dash liquid smoke (optional)

1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

1.      Preheat oven to 350º F.  Lightly grease a 9 x 5-inch loaf pan.
2.      In a large bowl, combine the beef, onion, oatmeal, bread crumbs, cornmeal, salt, sugar, egg, tomato juice, water, barbecue sauce, vinegar and a dash of liquid smoke. Mix together thoroughly and place mixture into the prepared pan.
3.      In a separate small bowl, combine the ketchup, brown sugar, mustard and worcestershire sauce and mix thoroughly. Spread over the top of the meatloaf.
4.      Bake for approximately 1 hour.

adapted from a recipe from (with no copyright, submitted by Carolyn)
raw with glaze

cooked and sliced (normally I would just slice it in the pan)

1 comment:

Andria Crowjoy said...

I wanna add a squirt of sriracha to that glaze and then all was good in the world.

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