Lemon Barbecued Meat Loaves
Submitted by Lila Troublefield
Lemon barbecued meat loaves: 6 individual beef chuck loaves basted with a tangy ketchup sauce spiced with allspice, cloves, and dry mustard, each topped with a fresh lemon slice. Ready in 1 hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
Individual meatloaves cook faster and serve cleaner than one large loaf, and this version gets a proper barbecue sauce treatment. Lemon juice goes into the meat mixture itself, adding brightness to the ground chuck before the loaves even hit the oven.
After a 15-minute head start, the loaves get covered in a ketchup-brown sugar glaze seasoned with dry mustard, allspice, and ground cloves, then a fresh lemon slice on top of each one. The sauce bastes down into the pan as they cook, and you spoon it back over the loaves every so often.
The allspice and cloves in the sauce give it a warm, slightly old-fashioned depth that separates this from basic ketchup meatloaf.
Chef Tips
- Stale bread in the meat mixture absorbs moisture better than fresh and keeps the loaves from getting dense
- Shape them uniform in size so they cook evenly in the same time
- Baste two or three times during the last 30 minutes for a properly lacquered top
Ingredients
Directions
Preheat oven to 350?F.
In large bowl, combine ground chuck, bread, lemon juice, onion, egg and salt.
Mix well and shape into 6 individual loaves; place in greased 9×13 inch baking pan.
Bake 15 minutes.
In small bowl, combine remaining ingredients except lemon slices.
Cover loaves with sauce and top each with a lemon slice; bake 30 minutes longer, basting occasionally with sauce from pan.
Serve sauce over loaves.
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