Barbecued Meat Loaf

If you love “comfort food” this is a keeper. Even if you think you’re not a meatloaf fan, try it. If you have no Herbs de Provence, use 1 teaspoon basil and 2 teaspoons thyme in its place. Not quite the same, but it’ll get you there!

Barbecued Meatloaf

2 1/2 pounds hamburger (85% lean)
4 slices bread, de-crusted and cut in 1/2” cubes
1 large can tomato sauce (2 small)
1 1/2 Tablespoon Herbs de Provence
2 cups finely minced onion
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella

Topping
1/2 cup Masterpiece Original BBQ sauce
1/2 cup tomato sauce
1/2 cup packed brown sugar

Preheat oven to 375 °.

Lightly mix bread and meat together in large bowl. In processor, combine egg, large can tomato sauce, and onion, and process until onion is completely smooth. Add to meat,. Add seasonings and mozzarella and mix until blended, mixing as gently as possible. Place in loaf pans (2 med or 1 lg, 1 small). Mix together topping ingredients and set aside. Bake meatloaf for 45 minutes, pouring off drippings at that point. Pour some of the sauce over the top, return to oven and bake until done. Top with remaining glaze just before serving.
* You can mix this with eggs in food processor to eliminate getting “pieces” of onion, or substitute 1 tablespoon onion powder