This Boston Market meatloaf copycat recipe is very easy to make and a flavorful family favorite! This meatloaf only requires a few simple ingredients you may already have in your kitchen, making a wonderfully easy dinner for busy nights any day of the week!
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Instructions
Preheat your oven to 375°F (190°C) and combine the ½ cup ketchup and ½ cup barbecue sauce in a small bowl. Set aside.
In a large bowl, combine the 1 ½ lbs ground sirloin, ½ cup tomato puree, toasted ½ cup breadcrumbs, finely chopped ¼ cup yellow onion, ¾ teaspoon salt, ½ teaspoon onion powder, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Use your hands to combine the ingredients thoroughly, but do not overwork the meat.
Transfer the meatloaf to a loaf pan, shape by making it flat and even, then pressing your fingers down all the way along the sides (forming a well for any grease). Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove the foil (and drain off fat, if necessary), and drizzle the combined topping sauce (ketchup and barbecue mixture) down the center of the meatloaf. Do not spread.
Return to the oven and bake for an additional 15-20 minutes, or until the center is no longer pink. Remove from the oven (drain fat again, if necessary) and serve immediately.
Notes
Overmixing your meatloaf can make it tough, so only mix it until all the ingredients are just combined.
To store: Keep leftover Boston Market Meatloaf in a shallow airtight container in the fridge and enjoy within 4 days.
To freeze: You may freeze the cooked meatloaf once it cools. Wrap it tightly in plastic wrap, then place it in a heavy-duty freezer bag and freeze for up to 6 months. Thaw in the fridge overnight before reheating.
To reheat: Place leftovers in a baking dish and cover them with foil. Bake at 250°F (120°C) for 25-30 minutes or until heated through.