Barbecue Meat Loaf

A simple meat loaf of ground beef, onion, bread crumbs and egg, topped and basted with Open Pit barbecue sauce and baked at 350°F for 1 hour.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Barbecue Meat Loaf, photo coming soon
  • Prep 10 min
  • Cook 1 hr
  • Total 1 hr 10 min

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's basic meat loaf has just four ingredients in the loaf, ground beef, minced onion, bread crumbs and an egg, and gets its flavor from Open Pit barbecue sauce poured over the top and basted on as it bakes.

Ingredients

  • 1 pound of hamburg
  • 1 tablespoon minced onion
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 cup Open Pit Bar-b-que Sauce, for the topping

Instructions

  1. Shape. Mix together the beef, onion, crumbs and egg and form a loaf.
  2. Sauce. Pour 1/4 cup of the sauce over the meat loaf.
  3. Bake. Bake at 350°F for 1 hour, basting with the remaining sauce.

Tips

  • Ground beef should reach 160°F in the center.
  • Let the loaf rest 10 minutes before slicing.

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