Elly May's Wild Mountain Honey BBQ Sauce
Meatloaf
Elly May admits that this isn't her recipe (pheww!!), but won't confess where it did come from. At any rate we're glad she did share it with us.
- 2 pounds lean ground chuck, room temperature
- 2/3 cup Elly May's Wild Mountain Honey BBQ Sauce
- 2 eggs, beaten
- 3/4 cup fresh bread crumbs
- 1/2 cup finely chopped onion
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Additional Elly May's Wild Mountain Honey BBQ Sauce for serving, if desired
Preheat oven to 425 degrees. Combine all ingredients in a large bowl and mix vigorously, blending all ingredients well. Turn mixture out onto cutting board and mix the meat mixture further with your hands. Form into a loaf, patting loaf together firmly. Place the meat in a loaf pan and sear in preheated oven for 13 minutes. Lower heat to 350 degrees and continue baking for about 40-45 more minutes, or until internal temperature reads 160 degrees on an instant-read meat thermometer. Remove from oven and allow the meatloaf to rest before slicing and serving. Serve with additional Elly May's Wild Mountain Honey BBQ Sauce, if desired. Serves 4 to 6.
Coleslaw
This recipe shows the unique view Elly May had with food. Try it for your next cookout. Guaranteed to be a hit!
- 1 cup Elly May's Wild Mountain Honey BBQ Sauce
- 1/2 cup mayonnaise
- 1/2 cup canola oil
- 1/2 cup dried cranberries
- 4 red onions, thinly sliced
- 2 packages prepared coleslaw mix with red cabbage and carrots
Whisk together the Elly May's Wild Mountain Honey BBQ Sauce, mayonnaise and oil in a large bowl until smooth and well blended. Add the remaining ingredients and toss to blend and moisten all ingredients. Refrigerate until ready to serve. NOTE: The slaw can be prepared up to a day ahead of time. Tightly cover and keep refrigerated. Serves 6-8.