TSR version of Boston Market Meatloaf

I've been making meatloaf for many years. In the early years I relied on the Heinz 57 sauce recipe and was very happy with it. Then in 2001 I found the following recipe. It uses no eggs or fillers (such as crackers or oatmeal). It moved into the family favorite category very quickly and now this is the recipe I use for meatloaf. The recipe came from the Top Secret Recipes (TSR) website. In the early days, this was a free website, which is not true anymore. It still provides "clones" of many popular food items from restaurants that we are all familiar with. This meatloaf recipe is supposed to be a clone of what they serve at Boston Market. I ate at a Boston Market restaurant years ago when my eldest was going to school at Iowa State in Ames. But they are no longer there and I haven't seen one of these restaurants since. I know they still exist just not in our regional area. So how close this recipe is to what they serve I can't tell you. I just know that it is VERY good!

I served this meatloaf at our company's monthly potluck. I mixed it up the night before and then took it to work and baked it there. As a result, no pictures. (Pictures of raw meat didn't sound appetizing.) I was asked to share the recipe which always tells me that it went over well.

TSR version of Boston Market Meatloaf

1 cup tomato sauce
1-1/2 TBSP Kraft original barbeque sauce (I use Cookies - no high fructose)
1 TBSP granulated sugar
1-1/2 pounds ground sirloin (10% fat)
6 TBSP all-purpose flour
3/4 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
dash garlic powder

Preheat oven to 400 degrees.

Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it starts to bubble, stirring often, then remove it from the heat.

In a large bowl, add all but 2 TBSP 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 sirloin--flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over thepan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.

Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 TBSP of sauce over the top of the meatloaf, n a stream down the center. Don't spread the sauce.

Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

My notes:
I like to use fresh onion (1 small) and garlic (2-3 cloves), minced instead of the powder. I don't have a meatloaf pan, so I normally double the recipe and use a 9X13 pan.