Barbecue Meatloaf Made With Sausage Meat & Killer Sauce

Take three types of meat and barbecue sauce and you have the perfect barbecue meatloaf!

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Serves: N/A • Prep Time: N/A • Cook Time: 75 mins

Straight from the Forq Kitchen!
by Daniela Bowker


Barbecue Style Meatloaf Made With Sausage Meat & BBQ Sauce

This meatloaf recipe takes the burger and sausage elements of a barbecue, smooshes them together in a loaf tin, tops them with a mouth-watering barbecue sauce, and allows you to dream of outdoor summer eating when the weather isn’t quite so accommodating. Being meatloaf, it is also a fuss-free and fairly cheap means of feeding a tableful of people. This recipe can serve six adults, or four with leftovers.

Even if you’re watching your budget, I do think that it is worth using the highest quality meat that you can afford, whether for meatloaf or any other meal. I prefer high fat content ground steak–it’s more flavoursome and helps to hold together the meatloaf–along with pork that comes from free range pigs, ideally organically reared. Remember, you can always reduce the meat content a little, add in some chopped carrot, and increase the breadcrumbs a touch (but only a touch) if money is tight. Do be careful not to over-breadcrumb the mixture. It will be short on flavour and might dry out, too.

To keep with the barbecue theme, it’s easy to bake some potatoes in their jackets at the same time as the meatloaf is in the oven, for a simple, stress-free, but scrummy supper.

As for the sausage meat, I don’t use anything exceptionally spiced or flavoured because I’ve seasoned the meatloaf mixture as I want it. But if you like a particular sausage meat, or even a type of sausage that you want to split and slide out the meat, go ahead and use it. You might want to adjust the smoked paprika and the fresh sage that’s in the meatloaf mixture to reflect the type of sausage meat that you select, however.

I use my aunt’s barbecue sauce recipe to glaze this meatloaf and I’m grateful to her for allowing me to share it. This sauce is the perfect combination of sweet and spicy, backed by the smokey undercurrent of the paprika. In the summer, we use it to glaze chicken and sausages cooked outside over coals; in the winter it brings a little summer-like sunshine to warming meatloaf.

If you have your own barbecue sauce recipe, there’s no reason why you couldn’t use that to top your meatloaf (and you should share it on Forq, too), or you could use a store-bought one for convenience. However, when this one is so easy to put together it’s worth five or ten minutes of stirring at the hob over squeezing something out of a bottle. For those who’ve never come across brown sauce before (Brown Sauce!), it’s a sharp, sweet, and spicy condiment often served with bacon and sausages in the UK and Ireland. I love it with bubble and squeak (left-over potatoes and vegetables, fried in a pan) and on fried egg sandwiches, too. In Australia, New Zealand, and the US you will want to look for A1 steak sauce.

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There’s no need to buy ready-made breadcrumbs for this, or any other meatloaf, in fact. Just whizz up the crusts of a loaf, or a couple of slices of stale bread, in a food processor. I regularly turn stale bread into breadcrumbs, rather than waste it. They keep well in an airtight container in the pantry.

To keep with the barbecue theme, it’s easy to bake some potatoes in their jackets at the same time as the meatloaf is in the oven, for a simple, stress-free, but scrummy supper.

If you’re interested in my favoured potato-baking approach, I take the route of brute force. I ram a metal skewer into my potatoes, usually impaling three at a time, then smear them with olive oil and salt, and place them on a baking sheet. The metal skewer helps to conduct the heat through the potatoes, ensuring they cook evenly. Depending on their size, they’ll take between one hour and 90 minutes to cook at 190º Celsius. That should also give them a good crispy skin. Unless I’m cooking potatoes over open coals, I don’t find it necessary to wrap them in foil. I’m interested to know how other people go about it, though.

Directions

Here’s how to make this delicious recipe

Heat the oven to 170º Celsius (340º Fahrenheit) while you prepare the meatloaf, and place a baking sheet in the oven at the same time.

In a large mixing bowl, combine all of the meatloaf ingredients until smooth and holding together in a single mass. This is certainly easiest to do with your hands. Don’t forget that if you find the sensation of the mixture on your hands a bit unpleasant, you can always wear disposable gloves.

Meatloaf BBQ

Meatloaf BBQ

Mixing the meatloaf ingredients

Transfer the meatloaf mixture to an oiled two-pound loaf tin. This will be a tight squeeze, but it should fit. Place the loaf tin on the warmed baking sheet, just in case the mixture bubbles and spills. You don’t want it burning on the base of your oven. Place it on a middle shelf in the oven. It will need roughly one-and-quarter hours in the oven in total.

While the meatloaf is cooking, you can prepare the barbecue glaze.

In a small saucepan, heat together the brown sauce, tomato ketchup, honey, and brown sugar over a gentle flame until smooth. Then add the smoked paprika and allow it to infuse through the sauce. Cook it gently for five minutes so that all the flavours can round-off and combine, but do be careful that it doesn’t burn. It is quite a sugary sauce, after all.

Meatloaf BBQ

Meatloaf BBQ

Preparing the barbecue glaze

When the meatloaf has been in the oven for 45 minutes, take it out and baste the top of it with several tablespoons of the barbecue glaze. The meatloaf should be coated, but not drowning in it. Reserve the rest of the sauce to serve at the table.

Return the meatloaf to the oven for another 30 minutes. When it has cooked, it should be pulling away from the sides of the tin and sitting in a delicious soupy glaze. Remove it from the oven and allow it to rest in the tin for ten minutes.

With the help of a large fish slice or two, you should be able to transfer the meatloaf to a warmed serving platter and pour the sauce from the tin around it. You can then serve it with baked potatoes and soured cream, more of the barbecue sauce, and the vegetables or salad or your choice. Don’t forget to share the fruits of your labours on Forq, either!

Ingredients

  • 300g (10oz) ground steak
  • 300g (10oz) minced pork
  • 300g (10oz) sausage meat
  • 1 good-sized onion, minced
  • 4 cloves garlic, minced
  • 2 eggs
  • 3 tablespoons tomato ketchup
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh sage
  • Fresh breadcrumbs made from the crust slices of a loaf
  • Salt and pepper
  • 2 tablespoons brown sauce
  • 5 tablespoons tomato ketchup
  • 2-and-half tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika

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Who’s Cooking Today

Daniela Bowker

Daniela Bowker allegedly lives in the UK and supposedly writes for a living. She definitely travels and eats food for fun. She’s tried a sweet bean stew in a backstreet eatery Hong Kong, pad thai on a street corner in Bangkok, and had meroavi Yerushelami at the market in Jerusalem, not to mention reindeer in Norway, caponata in Sicily, and tagine in Morocco.

She often manages to work food analogies into her everyday writing, so do be on the look out for likening self­portraits to lasagne and multiplicitous images to cakes over on Photocritic. You can follow her adventures on Twitter and Instagram, and on Flickr, too.

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