Smokin Barbecue Meatloaf
I love this sweet and smoky flavored meatloaf—it has much more pizzazz than the typical meatloaf, and my family thinks it’s terrific! Scramble recipe tester Ruth R. said, “Unlike other turkey meatloaves I have made, this one was moist and flavorful.”
- 2 lbs. ground chicken, lean turkey, or lean beef
- 1 egg lightly beaten
- 3/4 cup oats or bread crumbs (use wheat/gluten-free if needed), or use a combination
- 1 cup barbecue sauce (store-bought or homemade) go here for homemade directions
- 1/2 tsp. garlic powder
- 1 tsp. chili powder or use 1/2 tsp. chipotle chili powder
- 1/2 tsp. dry mustard
- 1/4 yellow onion minced about 1/2 cup
- Preheat the oven to 375 degrees and spray a loaf pan with nonstick cooking spray.
- In a large bowl, thoroughly mix all the ingredients together (clean hands are the best tool here).
- Put the mixture in the pan and smooth it into a loaf shape.
- Bake the meatloaf for 1 hour (or up to 70 minutes) until it is cooked through (a meat thermometer should read 165 for chicken or turkey, or 160 for beef).
- Let the meatloaf sit for 10 minutes if time allows, then cut it into slices and serve it, or refrigerate it for up to 3 days, or freeze it for up to 3 months. (Sliced meatloaf makes great cold sandwiches for tomorrow’s lunch or dinner.)
Slow Cooker Directions
- In a large bowl, thoroughly mix all the ingredients together. Smooth the mixture into a loaf or round shape, compacting it tightly, and place it in the slow cooker. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Let it rest in the slow cooker for 5 - 10 minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Beat and refrigerate the egg, combine the spices with the oats and/or bread crumbs, mince the onion, combine all the ingredients and refrigerate, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Use spicy barbecue sauce and use chipotle or hot Mexican chili powder rather than traditional chili powder. Tip: If you have some leftover vegetables in the fridge that you’d like to use up, you can mince them and add them in with the other ingredients. Nutritional Information Per Serving (% based upon daily values): Calories 368, Total Fat: 19g, 30%; Saturated Fat: 4g, 20%; Cholesterol: 162mg, 54%; Sodium: 481mg, 20%; Total Carbohydrate: 18g, 5%; Dietary Fiber: 1g, 4%; Sugar: 4g; Protein: 32g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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