Mealoaf, Barbecued

By cindygwest

This version has a zesty, tangy topping rather than the usual ketchup, and leftovers make fantastic sandwiches.

Ingredients

• 1 pound ground chuck
• 1 pound sweet Italian sausage, casings removed
• 1 1/2 cups panko (Japanese bread crumbs)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 large eggs, lightly beaten
• 1 tablespoon minced fresh parsley
• 3/4 cup barbecue sauce
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Garnish: fresh parsley

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.
In a large bowl, combine ground chuck, sausage, panko, onion, celery, eggs, and parsley.
In a small bowl, combine barbecue sauce, mustard, and Worcestershire sauce. Add 3 tablespoons barbecue sauce mixture to meat mixture, stirring gently to combine. Reserve remaining barbecue sauce mixture.
Shape meat mixture into a 9x5-inch loaf; place on prepared baking sheet. Brush half of reserved barbecue sauce mixture over loaf, and bake for 1 hour. Brush loaf with remaining barbecue sauce mixture. Bake for 15 minutes longer or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven, and let stand for 10 minutes. Garnish with parsley, if desired.