Moxie Meatloaf Recipe Contained Small Error

Last week we published a story on meatloaf deluxe using Moxie’s recipe. After fielding a number of calls from readers wanting to know: “Did you really mean to use 5 cups of ketchup?”, we checked again with Moxie’s meatloaf man Ian Wingate.

Yes, he fessed up, when reducing the recipe, he had neglected to cut the amount of ketchup to 2 cups.

Sorry, folks.

He also stressed the importance of using a portion of leaner ground sirloin, otherwise “it will be too greasy.”

So, here’s the amended recipe for chef Wingate’s meatloaf:

Moxie meatloaf

3 pounds ground beef (20 percent fat)

2 pounds ground sirloin

2 cups ketchup

2 eggs

1/2 cup Worcestershire sauce

2 cups grated parmesan

4 tablespoons garlic, minced

4 tablespoons shallots, chopped

4 tablespoons fresh basil, shredded

salt and pepper to taste

Combine all ingredients and mix well. Form into loaves in a roasting pan or two loaf pans. Bake in preheated 350 degree oven for 1 hour. Drain excess fat, cool and wrap in plastic wrap. Chill overnight or for at least two hours.

Slice the meatloaf into 2-inch slabs and grill over high heat for 5 minutes per side.

Yield: 12 servings.

Chipotle barbecue sauce

1 large onion, diced

3 chipotle chili pods, dried or canned

2 tablespoons garlic, chopped

2 tablespoons brown sugar

2 tablespoons prepared mustard

1 cup Worcestershire sauce

4 cups ketchup

8 cups chicken stock

1/2 lemon, juiced

2 tablespoons olive oil

In a large sauce pot, over medium high heat, add olive oil and diced onions, chipotle chili pods and garlic. Saute for 2 minutes, stirring occasionally. Add chicken stock, ketchup, mustard, brown sugar, Worcestershire sauce and lemon juice. Bring to a simmer and cook for 45 minutes, or until thick. Puree the mixture in food processor until smooth. Drizzle approximately 1/4 cup over the top of the meatloaf and mashed potatoes.