Mother's Day Meatloaf

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Servings: 6-8

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients:

8oz White Bread
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Brooks' BBQ Grillin' Rub
1/2 Onion, roughly chopped
3 Whole Cloves Garlic
1/2 Red Bell Pepper
2 lbs Ground Chuck
1 Egg

For the Glaze:
1/4 Cup Ketchup
1/4 Cup Brooks' BBQ Original
Dash of Hot Pepper Sauce

Directions:

Heat oven to 325 degrees F.

In a food processor bowl, combine white bread, cayenne pepper, and grillin' rub. Pulse until mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine all mixtures with the ground chuck. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10 inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ketchup, Brooks' BBQ Sauce, and hot pepper sauce. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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