Wednesday, March 2, 2016

Southwestern Meatloaf with Southwest BBQ Sauce

A couple weeks ago I decided I wanted meatloaf cause I had some ground beef left in the fridge that needed to be used up. It was a fine meatloaf, but it was a bit bland and not very exciting. I thought about adding some regional flavors to it and settled on southwest style as I was in the mood for chili at the time. I was talking to a co-worker about trying to make a southwest style meatloaf, we bounced around some ideas, and I settled on combining American chili flavors with Mexican pico de gallo flavors to capture a more full range of southwest flavors, and it turned out delicious.

Like anything southwest style, it demanded a sauce so I doctored up my favorite bbq sauce to add a bit more flavor



1 t chili powder
½ t paprika
½ t cayenne powder
¼ t cinnamon
1 t cumin
¼ t garlic powder
½ t ground black pepper
½ red onion, diced
1 tomato, diced
¼ C packed chopped cilantro
1 C crushed tortilla chips
1 T Worchester sauce
1 egg, beaten
1 c milk
1.5 lb ground beef
¼ C BBQ sauce
2 T brown sugar or demerara sugar


1 C BBQ sauce
3 T of brown sugar or demerara sugar
½ t of cumin
½ t of chili powder


Preheat your oven to 375.

Combine the spices then add the produce and stir in the milk and eggs. Add the ground beef and gently work in the mixture. I recommend using your hands, but a spatula will do if you don't want ground beef and egg all over your fingers. Place in a greased loaf pan and use a spatula to smooth the top and work into the corners. Baste the top with the BBQ sauce and sprinkle with brown sugar or demerara sugar. Bake for 1 hr and then let rest for 15 minutes.

While the loaf is resting combine the 1 cup of BBQ sauce with the sugar and spices in a small sauce pan and stir over medium heat until smooth. Serve alongside the meatloaf.

One of the interesting things about this recipe is that, as long as you use a gluten free BBQ sauce, this is gluten free.

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