Rocky Mountain Meatloaf

Rocky Mountain Meatloaf

This is NOT your momma’s meatloaf.  That’s because this is MY momma’s meatloaf and it is SO good.

Meatloaf haters have every reason to unite in their communal abhorrence of loaves of meat baked in a pan.  Typically dry and crumbly, bland and tasteless, meatloaf has a “see it on the menu, find the pizza delivery number” reputation.

This meatloaf?  Will have you parking the pizza delivery order sheet permanently in the back of the junk drawer- at least for one night!

Savory, hearty and draped in a rich, slightly sweet homemade BBQ sauce, this meatloaf is true comfort food.

Leftovers, if there are any, make fantastic sandwiches for a quick next day lunch.  Tucked between slices of hearty homemade bread and toasted with a bit of sharp cheddar cheese, you will be the envy of the workroom lunch table!

Rocky Mountain Meatloaf

1 1/2 lb lean ground beef
1 lb breakfast sausage
1 yellow onion, finely diced
2-3 cloves garlic, crushed
1 Tblsp Montreal Steak Seasoning
1 1/2 cup cooked rice

1 1/3 cup ketchup
1/3 cup brown sugar
1 Tblsp Worcestershire sauce
1 Tblsp Montreal Steak Seasoning
3 tsp dried mustard
1 1/2 tsp onion powder
2 drops liquid smoke seasoning, if desired

Preheat oven to 350F.

In a small mixing bowl, combine all sauce ingredients.  Set aside.

In a medium bowl, combine beef and sausage together.  Stir in onion, garlic, seasoning, rice and approximately 1 cup of sauce.  Using clean hands, mix meat mixture well to ensure even seasoning throughout.

Grease a 9 in loaf pan with olive oil. Pat meat mixture into a rough loaf shape and place in pan, pressing down firmly to shape meat to pan.  Top of loaf should be flat.

Pour remaining sauce mix over top of loaf and spread to cover completely.

Place loaf pan in oven on middle rack and bake for one hour or until meat thermometer reads 155F-160F when inserted in center.  Let meatloaf rest for 10 minutes before serving to absorb juices.

Serves 6-8