I don’t know about you, but I love the meatloaf at Boston Market! I think the name of the chain used to be Boston Chicken, but they changed the name in the 90’s. I always wanted to be able to make it at home. I don’t think it is spot on but it does come close! — I’ve had issues with the meatloaf falling apart on me in the past, though that has been less of a problem when I added an egg to the mixture for binding. Our family has nicknamed it “lumpy meatloaf” for the very reason that it does not keep its shape very well. But that is forgiven, because it does have a really good flavor!
The recipe originates in one of the books by Todd Wilbur (Even More Top Secret Recipes: More Amazing Kitchen Clones of America’s Favorite Brand-name Foods). If you do not have the series of books, I think they are worth picking up. He has copycat recipes by common and popular food chains.
Boston Market Meatloaf – Todd Wilbur
- 2 cups Sauce, Tomato
- 3 Tbsp Barbecue Sauce — Kraft Original is good
- 2 Tbsp Sugar
- 1 1/2 lbs Sirloin, Ground — 10% fat
- 6 Tbsp Flour
- 3/4 tsp Salt
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper — ground
- dash Garlic Powder
For Sauce: Combine 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 from heat.
Preheat oven to 400F
In a large bowl, add 1 cup of Tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is well combined.
Combine the remaining ingredients with the ground sirloin – flour, salt onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with the 2 sections that allows the fat to drain. but if you don’t have one of those a regular pan will work. Wrap foil over
the pan and place into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and if you aren’t using a meatloaf pan, drain the fat.
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 about 2 Tbsp of reserved tomato sauce over the meatloaf and let it stream down the center. (do not spread the sauce)
Place the meatloaf back into the oven, uncovered for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serve with remaining sauce.
Changes I have made: add an egg. I doubled the sauce because I like to have extra on the side. You can vary the flavor by using various BBQ-sauces.