Time 25m Yield 5 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into 5 loaves; arrange around the edge of a microwave-safe dish., Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. If desired, sprinkle with minced parsley.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. In a large bowl, combine egg, stuffing mix, milk, cheese and 1 tablespoon barbecue sauce. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. loaves in a foil-lined 15x10x1-in. baking pan., Bake until a thermometer reads 160°, 15-20 minutes. Spread with remaining barbecue sauce before serving. Freeze option: Individually wrap cooled meat loaves in plastic and foil, then freeze. To use, partially thaw meat loaves in refrigerator overnight. Unwrap loaves; reheat in a greased 15x10x1-in. baking pan in a preheated 350° oven until loaves are heated through and a thermometer inserted in center reads 165°. Top each with 1 tablespoon barbecue sauce before serving.
Time 25m Yield 5 meat loaves, 5 serving(s) Number Of Ingredients 7 Steps:
In a bowl, combine egg, milk, 2 tablespoons barbecue sauce, stuffing, and onion soup mix. Crumble beef over mixtureand mix well. Shape into 5 loaves, and arrange around edges of a microwave-safe dish. Microwave uncovered 4 1/2-5 1/2 minutes or until no pink remains, and meat thermometer reaches 160 degrees. Cover and let stand 5-10 minutes. Cover with remaining barbecue sauce.
Time 1h20m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough oats to make the mixture hold together – you can use up to 2 cups of oats. Divide the mixture in half, and spoon into 2 9x5-inch loaf pans. Place 3 strips of bacon the long way onto each loaf. Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.
Time 30m Number Of Ingredients 6 Steps:
In a bowl, combine the egg, milk, 2 Tbsp. BBQ sauce, stuffing and onion soup mix. Crumble beef over mixture and mix well. Shape into five loaves; arrange around the edge of a microwave-safe dish. Microwave, uncovered, on high for 6-7 minutes or until a meat thermometer reads 160°F. Cover and let stand for 5-10 minutes. Top with remaining BBQ sauce.
Time 25m Yield 5 serving(s) Number Of Ingredients 7 Steps:
In a bowl combine egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Mix the beef in well. Shape into five loaves and arrange on the edge of a microwave safe dish. Microwave uncovered on high for 6-7 minutes. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce and serve.
More about “barbecued onion meat loaves recipes”
Time 7h Yield 8 Number Of Ingredients 34 Steps:
Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside. Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout. Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker. Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood. Place meatloaf in the hot smoker. Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes. Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours. Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes. Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.
