Recipe for Piccadilly BBQ Meatloaf

By Michelle Kerns on January 25, 2011

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Piccadilly-style BBQ Meatloaf is quintessential comfort food.

Everyone has a favorite meatloaf recipe, but, for people who have had the BBQ Meatloaf entree once offered at Piccadilly Cafeteria, the unique Piccadilly twist on this American classic may be their top choice. The Piccadilly Cafeteria, a chain of 115 cafeteria-style restaurants stretching across 15 states, first opened in 1944 in Baton Rouge, Louisiana. Since that time, the restaurants have worked to stay true to their original mission: to provide wholesome, home-style meals at an affordable price for families. Their BBQ Meatloaf is no exception. This recipe features a basic template for you to produce a Piccadilly BBQ Meatloaf at home, complete with your own personal twists.

Preparation

Step 1

Preheat your oven to 350 degrees, with a rack placed in the center of the oven. Break the eggs into the large mixing bowl and beat lightly with a fork. Add the milk, salt, black pepper and sage and mix until combined.

Step 2

Dice the onion into small, even squares and add to the mixture in the bowl. Using a large spoon, stir in the barbecue sauce, brown sugar and Worcestershire sauce. Add in the oats or breadcrumbs.

Step 3

Mix the ground chuck or turkey into the mixture in the bowl with your hands. Avoid overmixing the meat or handling the mixture too roughly -- the key to moist meatloaf is to handle it as little as possible.

Cooking

Step 1

Place the meat mixture into the prepared pan. Arrange the mixture so that it is evenly distributed. Pour a small amount of barbecue sauce onto the top of the meatloaf and use a spoon to spread it smoothly.

Step 2

Place the meatloaf into the oven and let it cook for approximately 60 to 65 minutes. After the cooking time is complete, use a knife and fork to cut into the meatloaf to check that the center is no longer pink. Return the meatloaf to the oven for five minutes if you detect any pinkness.

Step 3

Drain any accumulated juice out of the pan and let the meatloaf sit, undisturbed, for 10 minutes before slicing and serving. If desired, pass additional barbecue sauce at the table.

About the Author

Michelle Kerns writes for a variety of print and online publications, including AudioFile magazine, ForeWord Magazine, Examiner.com, Blogcritics, The Sacramento Book Review, and The San Francisco Book Review. She specializes in literature and science-related topics. She attended the University of California at Davis and began writing in 2008.