I adapted this recipe from the original found here and although it’s a bit more sugar than I would normally include in a weekly main meal, it sounded really good and moist and I was in the mood for an easy, tasty recipe. You could certainly decrease the the sugar content by using a lower sugar barbeque sauce and then up the sweetness with Sugar Free Maple Syrup or even Splenda Brown Sugar blend, but I said screw it and used the real thing. It ends up being 5 servings of barbeque sauce spread over 9 servings of meatloaf, so the damage isn’t too bad. Next time I will use the SF maple syrup/lower sugar BBQ sauce method, but now I know what the original is supposed to taste like and I can alter from there.

I just over doubled the recipe so I could get my nine servings and have enough food for the week and also skipped the ketchup on top. There’s enough sauce in this to keep it really, really moist and it just didn’t seem like the right flavor combination.

Honey Barbeque Meatloaf

2 packets low sodium beef bouillon granules
2 Tbls hot water
6 Tbls eggwhites
1 cup rolled oats
2/3 cup Jack Daniels Honey Smokehouse BBQ Sauce
1/2 large, sweet onion, chopped
2 Tbls Worcestershire sauce
2 Tbls prepared mustard
1 tsp.garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. pepper
1/2 tsp. chili powder
1 to 1 1/4 pounds 96% lean ground beef
1 pound 99% lean ground chicken

In a large bowl dissolve bouillon in water. Stir in egg, oats, barbecue sauce, onion, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add ground beef and ground chicken and mix well. Press into an ungreased 8-in. x 4-in. loaf pan (I used my Corningware and it worked great). Bake at 350° for 1 hour or until meat is no longer pink and meat thermometer reads 160°. Let stand 10 minutes before serving.

Makes 9 servings, each:

238 calories
4.8 g fat
16.4 g carb
32 g protein