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Main Dishes

Barbecue Meatloaf

Barbeque Meatloaf

This was one of my all time favorite main dishes of my grandma's.  Most people that ate it would comment, "I don't really care for meatloaf but, I sure do love this meatloaf!"  Before you throw out the idea of eating meatloaf all together try this recipe out and see if it changes your mind!

Ingredients:

1/2 pounds ground beef

1 cup Pepperidge Farm Herb Seasoned Stuffing

1 onion, diced

1 egg, slightly beaten

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 (8 ounce cans) tomato sauce

3 tablespoons vinegar

4 tablespoons brown sugar

3 Tablespoons yellow mustard

3 Tablespoons Worcestershire sauce

All the ingredients ready to go!  Now I doubled the recipe because I fed my brother's family as well this night.  

 I use my Kitchen aid mixer just to make my life easier but you can always do it with a spoon, by hand, handheld mixer, etc.  

Add beef, Pepperidge Farm stuffing, Onion, egg, salt, pepper, 1 8oz can tomato sauce, 1 Tablespoon Brown sugar, 1 Tablespoon yellow mustard, and 1 Tablespoon Worcestershire Sauce to mixing bowl.  Mix it up until everything is mixed together.  

 I did not get a picture of the sauce so just imagine.  in seperate bowl mix 1 8oz can tomato sauce, 3 tablespoons vinegar, 3 tablespoons brown sugar, 2 tablespoons yellow mustard, and 2 tablespoons worsteshire sauce.  

Mold meatloaf into loaf in pie pan. I choose a pie pan over a loaf pan because it gives the sauce room to spread out and makes the meatloaf juicier.  Pour sauce over top.  Cook in oven at 350 degrees for 1 hour or until meat is done in center.

 Finnished product makes me hungry just looking at it!!

Measurement Equivilents

Sometimes while I am cooking I don't have the right measuring spoon or cup and am not sure what I could put together to make the right measurement... Understand? LOL. Kinda confusing. Anyways these measurement equivalents will help you when you hit this problem.  Or you could be the type who won't wash dishes as you go along and the one spoon you need is dirty and you will do anything not to have to clean it.  Sound familiar? Haha. Here you go! Hope this works for you.

LIQUID:

1 Tablespoon=1/2 fluid ounce
1 Cup= 1/2 pint=8 fluid ounces
2 Cups=1 Pint=16 fluid ounces
2 Pints (4 cups)=1 Quart=32 fluid ounces
4 quarts (16 cups)=1 gallon=128 fluid ounces



DRY:

3 teaspoons=1 Tablespoon
4 Tablespoons=1/4 cup
5 1/3 Tablespoons = 1/3 cup
8 Tablespoons=1/2 cup
10 2/3 Tablespoons= 2/3 Cup
12 Tablespoons=3/4 Cup
16 Tablespoons=1 Cup

Ingredient Substitutions

If you are in the middle of a recipe and realize you are missing an ingredient check here before running to the grocery store. You might just have something in your pantry that will work. My grandma saved every substitution chart that came in magazines. I am listing the info from those here for your convenience.

                                               

Baking Powder 1 teaspoon   USE:  1/2 teaspoon cream of tarter plus 1/4 teaspoon baking  

Balsamic Vinegar 1 Tablespoon  USE:1 Tablespoon Cider vinegar or red wine vinegar plus 1/2 sugar

Buttermilk 1 Cup  USE:1 Tablespoon of Lemon Juice or Vinegar plus enough milk to equal 1 cup (let sit 5 minutes) or 1 cup plain yogurt

Cornstarch 1 Tablespoon  USE: 2 Tablespoons all purpose flour

Cracker Crumbs 3/4 Cup   USE: 1 Cup bread crumbs

Dark Corn Syrup 1 Cup  USE: 3/4 cup light corn syrup plus 1/4 cup molasses or 1 Cup light corn syrup

Flour, Cake 1 Cup  USE: 7/8 cup all purpose flour

Flour, Self Rising 1 Cup USE:1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Garlic 1 Clove, minced  USE: 1/8 teaspoon garlic powder

Half and Half or light cream 1 cup USE:1 Tablespoon melted butter or margarine plus enough milk to equal 1 cup

Honey 1 cup  USE:  1 1/4 Cup sugar plus 1/4 cup liquid

Lemon Juice 1 teaspoon   USE: 1/4 teaspoon cider vinegar

Light Corn Syrup 1 cup   USE: 1 cup sugar plus 1 cup liquid

Molasses 1 Cup  USE: 1 Cup Honey

Onion, Chopped 1 cup USE:2 Tablespoon Minced Onion or 1/2 teaspoon onion powder

Prepared Mustard 1 Tablespoon   USE: 1/2 teaspoon ground mustard plus 2 teaspoons vinegar

Semisweet Chocolate 1 Square (1 ounce)  USE: 3 Tablespoons semisweet chocolate chips or 1 square of unsweetened chocolate plus 1 Tablespoon sugar

Sour Cream 1 cup   USE: 1 Cup plain yogurt

Sugar 1 Cup  USE: 1 Cup packed brown sugar or 2 cups sifted confectioners sugar

Tapioca 2 teaspoons   USE: 1 Tablespoon all purpose flour

Tomato Juice 1 Cups  USE: 1/2 cup tomato sauce plus 1/2 cup water

Tomato Sauce 2 cups USE: 3/4 cup tomato paste plus 1 cup water

Unsweetened Chocolate 1 Square  USE: 3 Tablespoons cocoa plus 1 Tablespoon shortening or oil

Whole Milk 1 Cup  USE:  1/2 cup evaporated milk plus 1/2 cup water




SPICE SUBSTITUTION

All spice, ground USE:Ground Cinnamon, nutmeg or cloves

Chili Powder USE: dash of bottles hot sauce plus equal measures or oregano and cumin

Cloves   USE: ground allspice, nutmeg or cinnamon

Cumin, ground   USE: Chili Powder

Dry mustard 1 teaspoon   USE: 1 Tablespoon yellow mustard

Garlic salt 1 teaspoon  USE: 1/8 teaspoon garlic powder plus 7/8 teaspoon salt

Paprika  USE: Cayenne Pepper (Just a dash! It's hotter than Paprika)