A Recipe That Will Make Your Mother Proud

Logan’s BBQ Meatloaf

I like to throw this together on shopping days and freeze in advance.  It makes a quick meal and is very easy to split into portions. 

1 medium onion – diced

1 bell pepper – diced

1 ¾ lb to 2 lb – ground chuck (less fat than beef)

2 tbs dry steak seasoning (we use Montreal or Lawhorns)

½ cup BBQ sauce

1 clove garlic – minced

¾ cup breadcrumbs (I like to use Planko)

1.      Mix everything but the BBQ sauce in a large bowl.
2.      Using an ice cream scooper, scoop into balls.
3.      Work the individual meatballs with your hands to keep them from falling apart in the pan.
4.      For freezing - place meatballs onto a pan or plate, just touching, cover, and freeze overnight.  After they are frozen, store them in a freezer ziplock bag until ready to cook.  Use them within 3 months.
5.      To cook – place the desired number of balls into a raised 8 by 8 inch pan or pie plate, cover with BBQ sauce and cook until the internal temperature reaches 170° to 180° F.
a.       If they are fresh, 25-35 minutes
b.      If frozen, 45-55 minutes
6.      For crunchier meatballs, coat the outside in bread crumbs.