Barbecued Onion Meat Loaves
Meat loaves
When I make these barbecued onion meat loaves, I like to make a double batch. Then I can put one in the freezer for later. The only problem is, Dave likes them and gets into them before I get them back in the freezer.
The ingredients you need for these are in your kitchen. If they’re not, you can substitute something else in its place. The original recipe called for crushed stuffing. I use bread crumbs instead. When you make your own ingredients, you know exactly what is in them and don’t need to worry about the additives. I’ve changed up the original recipe and I like it better.
You can bake these in individual muffin tins, a casserole dish, or even on a broiler pan so the liquid from the hamburger drops down into a pan. When you take them out of the oven, remove from the baking pan and allow to sit for a few minutes. If you’re not sure if they’re done, check the temperature. It should be 160 degrees.
Serve these with a potato dish and a vegetable. Or, add a salad instead of a vegetable. If you’d rather use ketchup instead of barbecue sauce, you can. Increase or decrease the amount of seasonings. Fix it to your taste and palate.
The recipe
Barbecued Onion Meat Loaves
Ingredients
- 2 pounds lean hamburger
- 1/2 cup milk
- 7 Tbsp barbecue sauce, divided
- 2 eggs beaten
- 1 cup bread crumbs, finely done
- 1 Tbsp Onion powder
- 1 Tbsp Garlic powder
- 1 Tbsp Salt
- 1 tsp pepper
Instructions
- In a bowl, combine eggs, milk, 3 Tbsp barbecue sauce, bread crumbs and seasonings
- Add hamburger and mix well
- Shape into loaves
- Place on baking tray or dish
- Bake for 40-50 minutes, until done - temperature should be 160+
- Remove from oven and top with remaining barbecue sauce
