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Place mixture in a loaf pan. Wrap tightly with foil and bake 30 minutes. Using a spatula to hold the meatloaf in the pan, drain the fat. While still in the pan, slice the meatloaf into 8 slices. Pour remaining sauce over the top of the meatloaf, in a stream down the center.
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Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country. Use my Boston Market Meatloaf copycat recipe below to copy the flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf.
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Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually pour in chicken broth, whisking constantly to prevent lumps. Stir in heavy cream, onion powder, and garlic powder. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until thickened to desired consistency.
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Instructions. Preheat the oven to 400°F. In a small saucepan over medium heat, combine the tomato sauce, bbq sauce and sugar. Heat until the mixture begins to bubble, whisking often, then remove from the heat. In a large bowl, add the ground beef and all but 2 tablespoons of the tomato sauce. to the meat.
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Preheat your oven to 425 degrees F. Whisk together the half-and-half, chicken broth, and flour in a medium saucepan over medium heat. Allow the mixture to come to a boil before reducing the heat to low. Stir the pot frequently and cook for about four minutes or until the mixture thickens.
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Preheat the oven to 350 degrees F for 10 to 15 minutes. Then, set the chicken in a roasting pan. Cook for 45 minutes to 1 ½ hour or until the chicken's internal temperature reaches 160 degrees. Remove from the oven and let rest for about five minutes before carving and serving.
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Preheat the oven to 400 degrees Fahrenheit. In a large bowl, stir the egg, sour cream, ketchup, flour, and onion soup mix until well-combined. Add the ground beef and mix just until combined. Shape the beef mixture into two loaves on a sheet pan.
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directions. Mix all ingredients together and pour over chicken in a non reactive bowl. Let the chicken marinate over night. In the morning turn the chicken to marinate the other side. Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
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Be careful not to overwork the meat. Form and bake. Transfer the meatloaf mixture to a loaf pan. Shape it by making it flat and even, then pressing your fingers down all the way along the sides (this forms a well for any grease). Cover your meatloaf with foil and bake it at 375°F (190°C) for 30 minutes. Add sauce.
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Instructions. Place prepared potatoes in a large cooking pot. Fill pot with enough water to cover the potatoes. Place over medium heat. Bring to a boil and boil until done. Remove from heat and let set for 5 - 10 minutes. Drain potatoes. Add butter, olive oil and milk. Mash or whip with a mixer.
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Instructions. Mash potatoes with butter, salt and cream until fluffy, adding more or less cream to get the right consistency. Stir in chives and sour cream. Stir in bacon and grated cheddar cheese. Top with cheese and bacon and serve at once or leave off toppings and refrigerate until ready to use. Microwave until warm or heat slowly in a 325 F.
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Preheat oven to 400 degrees. In a medium-sized bowl, stir together the ketchup, BBQ sauce, and sugar. Set aside ½ cup of the mixture. Using your hands, mix together the remaining ingredients, including the sauce that is not reserved. Using cooking spray, coat a 9x5" loaf pan. Place meat mixture inside.
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To store it, simply pour the gravy into an airtight container and place it in the refrigerator. When you are ready to use the gravy, simply reheat it in the microwave or on the stovetop. How long the gravy will last. Boston Market turkey gravy will last for up to 3 days in the refrigerator.
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Add brown sugar and cream and mix well. Combine flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in butter with a fork until you have a crumbly mixture. Lightly coat a 9 x 13-inch baking pan with cooking spray. Spread the sweet potatoes in the pan.
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Instructions. On a parchment lined sheet, toast the breadcrumbs at 350 degrees F until fragrant and lightly toasted. Remove from the oven and cool. In a small sauté pan, combine the tomato sauce, ketchup, BBQ sauce, tomato puree, and ¼ tsp. each of the onion powder/garlic powder.
