If you already have a recipe that claims to be a clone for this delicious meatloaf...you can now toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that Ive found yet -- and there are several circulating -- has come even close to the tender, tasty meatloaf you can get from this popular chain. Dont be fooled! To make a REAL clone, first thing youve got to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to make the special sauce that goes into the meatloaf and on top (no its not ketchup and its not V-8). And theres no minced onion in there (just look at it!), or onion soup mix for that matter. So, search no more for the perfect clone of Boston Markets tasty meatloaf. Youve now got the result of days and days of vigorous testing. Even if you dont normally enjoy meatloaf, this one youll be a cravin. 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you dont have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you arent using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Posted to T.nt (sdm-marked) Recipes Digest, Vol 01, Nr 956 by Heather Hamilton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2481g)|
|Recipe Makes: 1|
|Calories from Fat: 942 (44%)|
|Amt Per Serving||% DV|
|Total Fat 104.6g||140 %|
|Saturated Fat 40g||200 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 457mg||141 %|
|Sodium 10064.3mg||347 %|
|Potassium 7902.5mg||208 %|
|Total Carbohydrate 153.8g||45 %|
|Dietary Fiber 29.1g||116 %|
|Sugars, other 124.7g|
|Protein 153.8g||220 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2131
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