My Take on the Boston Market Meatloaf

So here we go.......



Ingredients:

 1  Cup tomato sauce
 1-1/2 cup BBQ Sauce
 1 Tablespoon Sugar
 1-1/2 lbs  ground chuck
 6  Tablespoons AP-Flour
 3/4 teaspoon salt
 1/2 teaspoon onion powder
 1/4 teaspoon black pepper
 1 dash garlic powder
Preheat oven to 400 degrees F.
Combine the tomato sauce, BBQ sauce and sugar in a small saucepan over medium heat.  Heat the mixture until it begins to bubble, stirring often, then remove from heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.  Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
Combine the remaining ingredients with the ground chuck-flour, salt, onion powder and ground pepper.  Use the wpoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with the two sections which allows the fat to drain),  However, if you don't have one,  you can take a small rack such as one from a toaster oven and wrap in foil and punch with a knife holes through the foil and free form your meat onto that.  What your trying to do is have the meat drain into the pan below.  Or the third option is to when it's time is take and life the meatloaf out of the hot pan and drain the pan and return the meatloaf to the pan to finish cooking.  
Ok, Getting back,  wrap foil over the pan and place the meatloaf package into the oven for 30 minutes.  After the 30 minutes are up,  pull the meatloaf from the oven and drain the fat.
Then slice the meatloaf all the way through into 8 slices while still in the pan.  This is going to help the insides cook.  Take the remaining sauce and run a drizzle down the middle of the loaf. You don't want to spread the sauce.  I guess you could but it's not going to be the same as the one from Boston Market 


Place the meatloaf back into the oven, without the foil covering,  and cook for another 30 minutes.  Or until it's done!  Remove the loaf and pan from the oven and let it rest for a while before serving.