If you’re hungry for barbecue, but the weather isn’t agreeable for outdoor grilling, then this recipe for Barbecued Meat Loaf, made in the oven, may be just what you’re looking for.
While the oven is already on, you might like to make some of these Ranch Muffins to accompany it. Both are a little out of the ordinary, but go great together!
BARBECUED MEAT LOAF
1 1/2 pounds ground beef
1 cup fresh bread, torn into pieces
1 onion, finely chopped
1 egg, beaten
Salt and pepper to taste
1 (8-ounce) can tomato sauce, divided
3 tablespoons vinegar
3 tablespoons brown sugar
3 tablespoons mustard
2 teaspoons Worcestershire sauce
1/4 cup water
Mix beef, bread crumbs, onions, beaten egg, salt and pepper and 1/2 the tomato sauce together. Form mixture into a loaf and put in a loaf pan or casserole dish.
Combine remaining ingredients and pour over loaf. Bake at 350 degrees for 1 hour and 15 minutes or until juices run clear. Makes 4 to 6 servings.
RANCH MUFFINS
3/4 cup solid vegetable shortening
1/4 cup sugar
2 eggs, beaten
1 2/3 cups all-purpose flour
1 cup quick-cooking oats, uncooked
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 (0.4-ounce) ranch salad dressing mix
1/2 cup chopped walnuts or pecans
1 1/2 cups buttermilk
Preheat oven to 350 degrees. In a large bowl, combine shortening and sugar. Add eggs; mix well and set aside.
In a medium bowl, stir together flour, oats, baking powder, baking soda, salad dressing mix and nuts. Add dry ingredients alternately with buttermilk to egg mixture. Stir until just combined.
Spoon batter into greased or paper-lined muffin pans, filling each cup two-thirds full. Bake until a toothpick inserted in center comes out clean, 15 to 20 minutes. Makes 12 muffins.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
