Barbecue Meat Loaf
Corn on the Cob and Watermelon Wedges
Ingredients
- 1 (6-oz) can no-salt-added tomato paste
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1½ lb ground round
- 2 cloves garlic, minced
- ¼ cup low-sodium beef broth
- ½ cup panko breadcrumbs
- 1 tsp salt
- ¾ tsp pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°F. Stir together tomato paste, soy sauce, vinegar, and honey.
- Gently combine beef, garlic, broth, panko, salt, pepper, and eggs; place in a 9- x 5-inch loaf pan. Brush tomato paste mixture over loaf.
- Bake 1 hour or until center is no longer pink. Cool and thinly slice to serve.
Side Dish Ingredients
- 6 small ears corn
- 2 Tbsp butter
- 1 (6-count) pkg watermelon wedges
Side Dish Instructions
- Cook corn in a large pot of boiling water 10 to 15 minutes or until tender; drain and rub butter on corn. Season with salt to taste.
- Serve watermelon on each plate.
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