Month: February 2016

Barbecue Meatloaf is the perfect recipe for Sunday Dinner on the Farm.

The days are long on the farm and the weeks can stretch into months when we are in the red barn making our sauce. Ingredients, set upon the shelves, are carefully measured into each batch of sauce. We are committed to replicating the delicious flavors our customers are accustomed to each time we lovingly simmer a batch of our barbecue sauce.

We often don’t see one another as the days turn into long nights in the tractor. But the day we all look forward to is Sunday. We give thanks to our Lord for yet another week’s blessings and spend the day together, as a family. So, it goes that Sunday dinner is the BEST! One of our favorite Sunday dinners is our barbecue meatloaf.

Slow Cooking the Barbecue Meatloaf

I combine the hamburger, oatmeal, eggs, milk, salt, green pepper, onion, garlic powder, dry mustard and Worcestershire sauce and press it into a 9×13 in. pan. Then, I top it with 3/4 cup of our Rassie barbecue sauce to provide a sweet, spicy balance to the meat. I grill it on indirect heat at about 200-250 degrees for 2 hours. It is important to use meat that has fat in it – at least 85/15, to ensure that the meat doesn’t get dry during baking. In the last 20 minutes, I top it with the remaining 3/4 cup Rassie barbecue sauce.

The smell is more than any of us can handle! We gather around the table in our kitchen and serve the meatloaf with mashed potatoes and green beans. We share the stories of the week – the ups and downs. But all the cares of the week disappear in the taste and smell of the dinner and drown in laughter of our family. We hope this recipe brings as much joy to your family!

Modified from “A Taste of Texhoma”