Recipe - Boston Market Macaroni And Cheese

1 cup Tomato sauce
1 One half tablespoon Kraft original barbecue
sauce
1 tablespoon Granulated sugar
1 One half pound Ground sirloin; (10% fat)
6 tablespoon Allpurpose flour
Three fourths teaspoon Salt
One half teaspoon Onion powder
One fourth teaspoon Ground black pepper
1 ds Garlic powder

If you already have a recipe that claims to be a clone for this delicious
meatloaf...you can now toss it out, purge if from your hard drive, burn all
hard copies. No clone recipe that I've found yet and there are several
circulating has come even close to the tender, tasty meatloaf you can
get from this popular chain. Don't be fooled! To make a REAL clone, first
thing you've got to do is use ground sirloin, just as the restaurant chain
does. And then you need to know how to make the special sauce that goes
into the meatloaf and on top (no it's not ketchup and it's not V8). And
there's no minced onion in there (just look at it!), or onion soup mix for
that matter. So, search no more for the perfect clone of Boston Market's
tasty meatloaf. You've now got the result of days and days of vigorous
testing. Even if you don't normally enjoy meatloaf, this one you'll be a
cravin'.

1. Preheat oven to 400 degrees.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring
often, then remove it from the heat.

3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
meat. Use a large wooden spoon or your hands to work the sauce into the
meat until it is very well combined.

4. Combine the remaining ingredients with the ground sirloin flour, salt,
onion powder and ground pepper. Use the wooden spoon or your hands to work
the spices and flour into the meat.

5. Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don't have one of those
a regular loaf pan will work). Wrap foil over the pan and place it into the
oven for
30 minutes.

6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
if you aren't using a meatloaf pan, drain the fat.

7. Using a knife, slice the meatloaf all the way through into 8 slices
while it is still in the pan. This will help to cook the center of the
meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the
meatloaf, in a stream down the center. Don't spread the sauce.

8. Place the meatloaf back into the oven, uncovered, for 2530 minutes or
until it is done. Remove and allow it to cool for a few minutes before
serving.

Posted to TNT Recipes Digest, Vol 01, Nr 956 by Heather Hamilton
cyberian@pacbell.net on Jan 21, 1998