Upside-Down Barbecue Meatloaf
Description
Chef John switches things up a bit with his barbecue meatloaf by baking the loaf on top of the glaze, instead of glazing the top of the loaf!
Ingredients
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1 3/4 pounds very cold ground beef
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1 1/2 teaspoons salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground black pepper
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1/2 teaspoon celery salt
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1/4 teaspoon chipotle chile powder
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1 pinch cayenne pepper
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1/2 cup fine, dry breadcrumbs
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1 egg, beaten
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2 tablespoons ketchup
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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1/4 cup barbeque sauce (such as SFQ®), or to taste
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands until combined. Stir in bread crumbs, egg, ketchup, mustard, and Worcestershire sauce until thoroughly combined; form into a loaf shape.
3
Spread barbecue sauce over the bottom of a loaf pan. Place meat mixture on top of sauce and press into the pan.
4
Bake in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan, then invert the pan over a plate to transfer the meatloaf. Let rest for 5 minutes before slicing.