Name: Rich Davis' Barbecued Meat Loaf
Ingredients: 1 1/2 lb Lean ground chuck; 1/2 lb Lean ground pork; 1 c Chopped onions; 1 c Chopped green bell pepper; 2 Thick slices dry toast; crumbled; 1 lg Egg; beaten; 3/4 c Spicy KC Masterpiece; 3 tb Worcestershire sauce; 1 1/2 tb Minced Garlic; 2 tb Chili powder; To taste Salt and pepper; 1 6 inch Cooked Smoked Sausage; (6 to 8)

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Pork & ham, Ground beef	6	Servings

INGREDIENTS

1 1/2	lb	Lean ground chuck
1/2	lb	Lean ground pork
1	c	Chopped onions
1	c	Chopped green bell pepper
2		Thick slices dry toast; crumbled
1	lg	Egg; beaten
3/4	c	Spicy KC Masterpiece
3	tb	Worcestershire sauce
1 1/2	tb	Minced Garlic
2	tb	Chili powder
		To taste Salt and pepper
1		6 inch Cooked Smoked Sausage; (6 to 8)

INSTRUCTIONS

Thoroughly combine all the ingredients except the sausage.  Place minture
on wax papper and flatten enough to place the sausage down the center. Wrap
the mixture around the sausage and shape to form a meat loaf with the
sausage in the center. Place in a loaf pan and make a slight grove in the
top and pour in additonal babecue sauce. Place on a hot covered barbecue
for 1 hour. Remove and let cool 10 - 15 minutes. Turn loaf out of pan,
slice and top servings with additional barbecue sauce. *****Note: The meat
loaf can also be cooked in the oven at 350.
Posted to EAT-L Digest 21 Jul 96
Date:    Mon, 22 Jul 1996 00:58:11 -0400
From:    Taillon <taillon@ACCESS.MOUNTAIN.NET>

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