Everyone remembers the English fairytale of Jack and The Beanstalk...mother and son need food, boy meets old man, man gives boy some beans, mom gets mad and throws beans out the window, boy wakes up next morning to magical giant beanstalks, etc, etc...
Well, lately I have been feeling like Jack and waking up with a giant, magical piece of hair growing out of my cheek!! This is not just a piece of peach fuzz mind you, this one lonely piece has to be an inch long!! What in the world is this all about??? I pray to God that when I do see it, that it was not there the day before and I had been walking around all day with this thing flying in the wind. What's worse, is if it did just show up that morning, what the heck is happening to me at night for this to appear. I'm afraid to go to sleep now...just watch the 1978 version of "Invasion Of The Body Snatchers" movie with Donald Sutherland and Brooke Adams...you'll know exactly what I am talking about...that movie still terrifies me to this day.
When I do see it with my groggy pre-coffee morning eyes, I hurry and start the hunt for tweezers. My days of plucking eyebrows are long gone, because for some strange reason, when you get older, your eyebrows stop growing and hair magically appears on your face! I then start plucking everywhere on my cheeks, before my family can see it...at this point, I may as well just use my husband's razor.
So, the whole beanstalk story brings me to dinner...meatloaf, mashed potatoes, garlic cheese knots and green beans, of course! I think I have tried over 100 meatloaf versions and still keep coming back to this one as our favorite.
I altered Traeger's original version simply because I don't like the taste of raw onions and I wanted to change it up with experimenting on a few of the other ingredients...my take on it is listed below.
BBQ Glazed Meatloaf
Adapted from Traeger Recipes
1 pound lean ground beef
1 pound Jimmy Dean Reduced Fat Pork Sausage (original flavor)
1 cup Panko Japanese bread crumbs
1 small yellow onion, sliced thinly
1 Tablespoon, barbecue rub seasoning mix (whatever is your favorite brand)
1 teaspoon Lawry's garlic salt
1/2 cup milk
2 teaspoons Worcestershire sauce
2 Tablespoons Dijon mustard
1/2 cup of your favorite BBQ sauce (we like Stubb's Original)
In a saute pan, heat to medium and melt 3 Tablespoons butter. When butter is sizzling, add the onions and saute until soft and starting to turn golden.
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, bbq seasoning and garlic salt.
In a separate bowl, whisk the egg and milk. Add the Worcestershire sauce, and mustard. Add the liquid ingredients and cooked onions to the meat mixture. Mix with your hands until all ingredients are incorporated.
Spray a disposable 8" x 8" foil pan with non-stick spray. Form the meat into a loaf shape in the pan.
Pour the bbq sauce on top of loaf and spread evenly.
**We prefer to make this meatloaf on our Traeger at 350 degrees for 50 to 60 minutes. You can do the same temperature and timing method in your oven by baking it instead with same results (you just won't have the smoky flavoring added).
If there are any leftovers, this meatloaf makes an unbelievable slider sandwich on King's Hawaiian Rolls. Just slice the meatloaf, warm it up by searing in pan with melted butter on both sides and serve on rolls with bbq sauce, melted Monterey-Jack cheese and French's Fried Onions. Over-The-Top!!!
Enjoy and "Keep On Pluck'n"!
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