I’ve discovered that individual meatloaves turn out more moist usually than the big loaves. Likely due to how long that thick a slab of beef takes to cook thoroughly. These were GREAT.
INGREDIENTS
- 1 large egg, lightly beaten
- 1/3 cup whole milk
- 2 tablespoons plus
- 1 cup barbecue sauce, divided
- 1/2 cup crushed seasoned stuffing
- 1 package onion soup mix
DIRECTIONS
- In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Add salt and pepper to taste. Crumble beef over mixture and mix well. Shape meat into 4 “mini-loaves”
- Preheat oven to 400 degrees. Line a baking pan with Aluminum Foil and place a cooking/cooling rack on top of that. Place each loaf on the rack, and coat with barbecue sauce. Cook 20 minutes, remove, coat liberally with MORE barbecue sauce and put back in the oven another 10 minutes.
SERVE
NOTES: You don’t have to use the stuffing. You could use breadcrumbs or oats like I did. Just make sure you add a little seasoning in with the meat.