digest
Short Summary
Main recommendation: make a simple, one-bowl barbecue meatloaf with ground beef, breadcrumbs, onion and garlic powder, dried parsley, egg, and barbecue sauce mixed into the meat, then glazed with more barbecue sauce on top and baked at 350°F. The hosts also recommend cooking the meatloaf before freezing it so it stays moist when reheated.
Key Points
- The recipe is designed to be a one-bowl mix: everything goes into the bowl together, and the meat is combined gently so it does not get tough.
- Dried parsley is used instead of fresh, which the hosts note saves work.
- The hosts cook meatloaf fully before freezing it, to avoid handling raw meat twice and to keep it moist and fluffy.
- The barbecue sauce is used both inside the meat and as a glaze on top, which is the speaker's signature twist.
Details Worth Noting
- Concrete instructions:
- Combine about 2 pounds of ground beef (a bit over 2 pounds was used) with 2 tablespoons onion powder, 2 tablespoons garlic powder, 3/4 cup breadcrumbs (seasoned), 1 tablespoon dried parsley, and 1 egg. For slightly more than 2 pounds of meat, the host added an extra egg. Check the egg for blood spots.
- Add 1/2 cup barbecue sauce to the mixture, adding a bit more if the meat weighs more than 2 pounds. The host used Heinz Home-Style barbecue sauce; any barbecue sauce works, including spicy if preferred.
- Mix by hand until evenly combined without overhandling, so there are no dry breadcrumb patches.
- Spray the pan with cooking spray and place the meat mixture in it.
- Bake at 350°F; the recipe calls for about an hour total, but check at 45 minutes before adding the glaze.
- Spread or drizzle additional barbecue sauce over the top (the host used a generous amount; ketchup is an alternative mentioned by the hosts).
- Return to the oven for about 15 more minutes until bubbly and caramelized, then remove (the hosts mention they'd normally let it cool a few minutes, but in the video they go right to serving).
- To freeze, cook first, then freeze. Leftover slices work well cold on sourdough bread for sandwiches.
- The recipe comes from the book "Quick and Kosher Recipes from the Bride Who Knew Nothing."
- Hadasa mentions she usually makes at least two, sometimes three meatloaves at a time, roughly when using about six pounds of ground beef.
- Other glaze options mentioned include a tomato-sauce, balsamic vinegar, sugar, and water glaze (a friend's recipe Hadasa likes) and ketchup (used by Jamie on a turkey-spinach meatloaf).
Bottom Line
This is an easy, forgiving barbecue meatloaf that can be made in one bowl, baked with a sauce glaze, and frozen after cooking for convenient future meals.
