So many meatloaf recipes call for ketchup, so why not kick it up a notch by using chunky salsa instead? We also added some Zest Coast Original BBQ Seasoning (Zest Coast Sweet Heat seasoning works great too) and brushed the top with barbecue sauce. (Use your favorite or make your own). And finally take note of the cooking method here, it's based on cooking geek Alton Brown's discovery that by starting at a high heat you can seal in the juices.
1 1/2 pound combo of ground beef and sausage (or use 1-1/2 pounds ground sirloin)
1 cup salsa
3/4 cup quick or old fashioned oats (uncooked)
1 egg, lightly beaten
1 tbsp BBQ seasoning
1/4 teaspoon salt
BBQ sauce for topping
Preheat oven/grill to 450
Combine all the ingredients except the topping into a loaf shape (can use a pan for this but don't cook it in one or it will be swimming in grease). Line a rimmed baking sheet such as a jelly roll pan (you could also use a baking dish or pie pan, just as long as the sides don't touch the loaf). Line the sheet with aluminum foil or parchment paper to make cleanup easier. Center loaf in the middle of the sheet and brush your favorite BBQ sauce on top.
Cooking requires a change in temperature. This is to sear the meat and seal in the juices and will be rewarded.
Blast the meatloaf at 450 degrees for 15 minutes then lower the temperature to 325 to finish, about 45 minutes until the internal temperature reaches 160 degrees. Times should be adjusted for thickness of meatloaf.
Cap'n Tip: Use a high quality instant read thermometer to quickly get your temps to reduce heat loss in your oven or grill. Thermapen is what we use.
Let the meat rest at least 10 minutes before cutting. This is very important because it allows the juices to reincorporate and help hold the loaf together.