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Nutrition Facts

Serving Size 1 (126g)

Recipe makes 8 servings

Calories 210
Calories from Fat 98 (47%)
Amount Per Serving %DV
Total Fat 11.0g 16%
Saturated Fat 4.4g 21%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 39mg 13%
Sodium 445mg 18%
Potassium 383mg 10%
Total Carbohydrate 8.7g 2%
Dietary Fiber 0.7g 2%
Sugars 3.1g
Protein 18.3g 36%

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Boston Market Meatloaf

Recipe #28927 | 1½ hours | 25 min prep | add private note
Mille®  ™

By: Mille® ™
May 20, 2002

Copycat recipe, posted by request. I have not yet made this myself.

SERVES 8 , 1 meatloaf (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400°F.
  2. 2
    Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
  3. 3
    Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
  4. 4
    In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
  5. 5
    Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
  6. 6
    Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
  7. 7
    Use the wooden spoon or your hands to work the spices and flour into the meat.
  8. 8
    Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
  9. 9
    Wrap foil over the pan and place it into the oven for 30 minutes.
  10. 10
    After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
  11. 11
    Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
  12. 12
    This will help to cook the center of the meatloaf.
  13. 13
    Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
  14. 14
    Don't spread the sauce.
  15. 15
    Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
  16. 16
    Remove and allow it to cool for a few minutes before serving.

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Featured Reviews for This Recipe

From: april #5

On Aug 25, 2008

I had a lot of issues with this meatloaf. I did everything it said and it didnt turn out well at all. I had to cook it for 20 minutes longer than stated, let it sit for 15 minutes until i served it, it was so mushy and fell apart everywhere, i thought it was absolutely terrible. I do not think i will ever make again

0 people found this review helpful

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  • From: mmsanchez09

    On Aug 19, 2008

    I've made this before, but lost the recipe. This is a very good meatloaf. A real keeper.

    0 people found this review helpful

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    From: MNLisaB

    On Sep 5, 2003

    This tastes just like Boston Market's excellent meatloaf. The combo of tomato and barbeque sauces make a moist and flavoful mixture. Be sure to use ground sirloin or round versus ground chuck. We are low carbers and so I omitted the sugar and halved the flour to 3 TBS and it still got rave reviews at our home. Try this with Crabbycakes' superb Mock Mashed Potatoes(#59553) made with pureed cauliflower instead of potatoes for low carb nirvana.

    8 people found this review helpful

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  • From: nnreq

    On Oct 16, 2002

    This recipe just couldn't have been any easier to make. My husband is a big Boston Market Meatloaf fan and he loved it. His exact words were" you can make this one any time you want". This will replace my old recipe for meatloaf. Thanks.

    4 people found this review helpful

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  • Read all 55 reviews

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