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Standing Walrus

Mega Meatloaf

You might ask WHY would I make such a large meatloaf when I'm cooking for just one person? The answer is easy. I buy deals, and my local supermarket had buy one get one free on 2 Lb. logs of ground beef. Everyone knows I can't turn down a deal, and you can easily freeze any leftovers for another day. I freeze thick slices, with gravy, then, when I'm ready to re-heat it, I place it all in a pot with a little water, and heat it slow. By the time you've made mashed potatoes, the meat's hot, just like it came out of the oven. Besides, who can resist cold meatloaf sandwiches for lunch the next day? The only thing you're missing is the bacon, because you picked at it the first day you served this dish.

You've probably noticed that I've strayed from standard recipes by using Barbecue Sauce instead of ketchup on top. One day I made this and realized too late that I didn't have a small can of tomato sauce on hand. I've used ketchup before, and didn't like the taste of it. So, I thought I'd try using barbecue sauce. It was the perfect addition to kick up a pretty standard Recipe.

One of my buddies happened to be visiting and he called this the best meatloaf he's ever had. After discussing it, I realized that the barbecue sauce did it. When you use tomato paste or ketchup on top of the meat, it's flavor seems to take over, where the barbecue sauces flavor was not as strong. Or, I just like the flavor of my Butt Kickin' BBQ Sauce.

This Meatloaf recipe made with Ground Beef goes great with Cajun Corn, Baked, Smashed Potatoes, and a quick Gravy.



  • 4 Pounds Ground Beef, 80 - 20
  • 1 Large Yellow Onion, minced
  • 4 Cloves Garlic, minced, or grated
  • 1/4 Cup Dried Parsley
  • 1 Teaspoon Salt
  • 1 Tablespoon Pepper
  • 1/4 Cup Butt Kickin' Blacken, Original Recipe
  • 4 Large Eggs
  • 2 Teaspoons Liquid Smoke Flavoring
  • 2 Tablespoons Worcestershire Sauce
  • 1/2 Cup Milk
  • 1 Cup Bread Crumbs
  • 1 Cup Butt Kickin' Barbecue Sauce
  • 3 Slices Bacon

1. Get all of your ingredients together, then Pre-heat oven to 350 degrees.
2. Place the 4 eggs in a bowl, and whisk un til smooth, add the milk, worcestershire sauce, and liquid smoke, whisk until blended, and set aside.

3. Place the meat in a large bowl, add the onion, garlic, salt, pepper, and Butt Kickin' Blacken. Mix well using one hand, to keep the other one clean.

4. Add the milk / eggs mixture, and mix a little. Next add the bread crumbs, and mix well until it all comes together. This isn't like hamburgers that you don't want to mix to much because they'll end up tough. So, don't be concerned about over mixing it.

5. Prepare a 9 x 13 pan (I use a 1/2 chafer pan) by spraying with pan, then place the mixture into the pan and shape like a log.
6. Drizzle the barbecue sauce on top then spread with a brush.
7. Cut the bacon strips into half, and place on top of the meat. As you can see in the picture, I like a REAL thick bacon.
8. Bake uncovered at 350 for about 1 1/2 hours, or until and instant read meat thermometer reads 145 - 165 degrees. Let it rest, covered with aluminum foil for about 15 minutes prior to serving.

9. About 15 minutes prep time, and 1 1/2 hours cooking.


Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com















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Mega Meatloaf, Plated Picture

Mega Meatloaf, Plated




Mega Meatloaf, Cooked, Still in the Pan Picture

Mega Meatloaf, Still in the Pan




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Leftovers

Smoked Pork Loin , Picture

1. Leftovers can easily be stored in the freezer for eating later the same week. Or, you can freeze meatloaf with gravy for another weeknight's meal.

2. To Re-heat:

Heat gravy, and place 1" slices of cold meatloaf in for 3 - 5 minutes. Lift out carefully, so it doesn't break apart. Remember, you're not cooking it again, just re-heating it.

This dish will taste just as good 3 days later, as it did the first time you cooked it.

3. My favorite use is cold Meatloaf Sandwiches with ketchup, and plenty of salt and pepper. It's something I always look forward to while the meatloaf is cooking.


If you like this recipe, you might also like these:



Click here to go to my recipe for Bacon / Barbecue, Grilled, Meat Loaf
Bacon / Barbecue, Grilled, Meat Loaf


Click here to go to my recipe for The Ultimate, Prime Rib
The Ultimate, Prime Rib


Click here to go to my recipe for Baked, Smashed Potatoes
Baked, Smashed Potatoes