This light barbecue meatloaf with confetti vegetables is a special recipe you can serve on rare occasions. This is filled with veggies that will keep you satisfied.
1cupBBQ sauce (barbecue sauce) - divided (½ cup in mixture, ½ cup on top)
1teaspoonTabasco - to taste
2teaspoonsbarbecue seasoning
½teaspooncumin
1teaspoonsalt
½teaspoonground black pepper
½cupbread crumbs - plain dry
2tablespoonsparsley - Italian, finely chopped
5sprayscooking oil
½cupyellow bell peppers (yellow capsicum) - sweet, chopped
½cupred onion - chopped
½cupcelery - chopped
1clovegarlic - minced
1teaspoonvegetable oil
½teaspoonsalt
Instructions
Preheat the oven to 375 degrees Fahrenheit. Grease a loaf pan using a cooking spray and set aside.
Mix the milk, eggs, mustard, Tabasco, and barbecue sauce in a large bowl. Stir in the breadcrumbs, spices, salt, and pepper. Set aside while preparing the vegetables.
In a large sauté pan, heat your vegetable oil over medium heat. Sweat the bell pepper, onion, and celery for five minutes. Cook the garlic and salt and cook for another two minutes. Vegetables should be softened but not brown. Set aside to cool.
Mix the ground beef and cooled vegetables into the breadcrumb mixture gently. Do not overmix. Pour the meat and vegtable mixture into the loaf pan and bake for 30 minutes.
Remove the meatloaf and spread the last ½ cup of barbecue sauce over the top. Return the meatloaf to the oven and continue baking until the internal temperature is 165 degrees, about 20 minutes.
Remove the cooked meatloaf from the oven and allow it to cool for half an hour before slicing and serving.