I grew up with meatloaf, my mom made it frequently. I liked it but this recipe gives it a unique twist. The bbq sauce, with the kick of the spice, makes it a favorite in my house. I like to use a combination of ground beef and ground lamb but you can make it with just ground beef if you like it that way or can’t find lamb. If you don’t like it too spicy then I recommend you take the ancho chili powder and chipotle powder down from 1 tbsp.

OK I have, so far, posted pictures with all my recipes. I’ve made this one twice now and both times was so hungry that I dug in before remembering to take a picture. So you’re getting a less than perfect pic of what little was left after we devoured it. Sorry.

BBQ Meatloaf

• 1/2 lbs ground beef
• 1/2 lbs ground lamb
• 1 cup bread crumbs (I like the Italian ones)
• 1 tbsp chipotle powder
• 1 tbsp ancho chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 medium onion, finely diced
• 1 egg
• 1/4 cup BBQ sauce, plus extra for the top of the meatloaf (about 1 cup)

Directions:

In a large bowl mix together the bread crumbs, chipotle, ancho, garlic powder, onion powder, and salt. Mix until well combined. Add in the onion, beef, lamb, egg and 1/4 cup bbq sauce. Mix until just combined. The idea here is to not over mix it as it’ll make your meatloaf dry and “tough”.

Shape it on a cookie sheet that’s been sprayed with non-stick stray. I like a “log” shape myself but you can do round, whatever. I’ve learned that this is better than putting it in a bread pan, which is how my mom would make it. If it’s in a bread pan then all the juices and grease are trapped in the pan. If it’s on a cookie sheet those evaporate or spill out so your meatloaf isn’t so loose and greasy. Pour bbq sauce over the top until it’s covered.

Bake at 350 degrees for about 30 minutes or until it read 160 in the middle on a thermometer.