English65 min
Split-flavor meatloaf
Two halves side by side, barbecue and ranch, with potatoes.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
711
Calories
4,268 kcal in this batch
Protein
32.4 g
Fat
43.3 g
Carbs
46 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Method
- 1
Heat the oven to 385°F.
- 2
Dice the onion.
- 3
Mix the beef, the onion, the egg, the breadcrumbs, and the pepper.
- 4
Split that mix into two even halves.
- 5
Stir the barbecue sauce into one half.
- 6
Stir the ranch into the other half.
- 7
Butter a metal pan.
- 8
Set the two halves side by side in the pan.
- 9
Score the potatoes, press a little butter into the cuts, and set them in the pan.
- 10
Cover and bake 30 minutes.
- 11
Uncover and bake 15 minutes more, until the top is brown and the middle of the meat is no longer pink.
Cook's notes
The two halves stay side by side. They are not stacked.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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