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Barbeque Rosemary Meatloaf Recipe

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This recipe for Barbeque Rosemary Meatloaf is from The Tafuro Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
3 jars of beef au jus gravy
One 10 oz can of crushed tomatoes (or puree, not sauce)
˝ jar of barbeque sauce (more to taste)
1 full tablespoon of very finely powdered (in mortar and pestle) dried rosemary leaves
Cracked pepper
Approx 1 teaspoon garlic powder (not garlic salt)

Meat mixture:
Meat used can be any combination of the following, equal to 1 ˝ lbs total: veal, pork ,beef, white meat turkey (dark meat turkey leaves aftertaste, as does tofu)
Approx 2 cups bread crumbs-unseasoned
2 eggs
One ladle of "Sauce" above
One teaspoon of dried rosemary (very fine from mortar and pestle)
1/2 cup of Parmesan or Romano cheese (more to taste)
Fresh cracked pepper (plenty) doesn’t really need salt
Directions:
Directions:
Prepare Sauce mixture in large pot:
3 jars of beef au jus gravy
One 10 oz can of crushed tomatoes (or puree, not sauce)
˝ jar of barbeque sauce (more to taste)
1 full tablespoon of very finely powdered (in mortar and pestle) dried rosemary leaves
Cracked pepper
Approx 1 teaspoon garlic powder (not garlic salt)

Set sauce to simmer while making loaf with meat mixture
Preheat oven to 350 degrees

Meat mixture:
1 ˝ lbs total: veal, pork ,beef, white meat turkey (dark meat turkey leaves aftertaste, as does tofu)
Approx 2 cups bread crumbs-unseasoned
2 eggs
One ladle of sauce
One teaspoon of dried rosemary (very fine from mortar and pestle)
1/2 cup of Parmesan or Romano cheese (more to taste)
Fresh cracked pepper (plenty) doesn’t really need salt

While sauce is simmering, combine meat mixture with all ingredients above completely (important) with hands without over working the meat

Put in 350 oven to bake for approx 45-60 minutes until crusty on top with 1 cup of sauced thinned to 2 cups with water.

Pour about 2 cups of sauce on top and continue baking for another 15-20 minutes

Allow to “rest” for 10 minutes before slicing, serve with sauce on the side with mashed potatoes.
Preparation Time:
Preparation Time:
approximately one hour-90 minutes
Personal Notes:
Personal Notes:
Best meat loaf ever! This recipe provides plenty of sauce for mashed potatoes.
This recipe was given to me by Janie James, one of the nurses aides I worked with at Lenox Hill Hospital, 1978.

 

 

 

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