Firefly's Kansas City Meatloaf

For the dry rub:

2 T. salt

1 t. freshly ground black pepper

1 t. lemon pepper

1 t. cayenne pepper

1 t. chili powder

1 t. dry mustard

1 t. light brown sugar

1/2 t. garlic powder

Pinch cinnamon

For the meatloaf:

2 oz. vegetable oil

3/4 lb. onions

1/4 lb. celery, minced

1/4 lb. green pepper, minced

1 T. garlic, minced

6 oz. French bread, crusts removed

1/2 c. milk

2 eggs

1/4 t. salt

2 T. dry rub (from recipe above)

3 1/4 lbs. ground beef, 80 percent lean

Barbecue sauce, as needed

To make the dry rub: In a small bowl, combine all dry-rub ingredients. Stir to mix. Use immediately or store in a cool, dry place. This makes about 4 1/2 T., of which 2 T. is used in this recipe. Store the remainder for another recipe.

To make the meatloaf: Heat the oil in a saute pan. Add the onions, celery and green peppers and saute until tender. Add the garlic and saute for 1 minute more. Remove from the stove and set aside to cool.

Place the bread in a large mixing bowl. Add the milk. Mix thoroughly with your hands until smooth. Add the eggs, sauteed mixture, salt and dry rub. Add the ground beef and mix thoroughly with your hands. Note: If the mixture is too thin, add plain bread crumbs.

Form into two equal loaves and place on a greased baking sheet, coating each loaf with about 3 T. barbecue sauce. Bake at 350 degrees for 30-45 minutes until the meat is cooked through (the internal temperature should be 175-180 degrees).

Remove from the oven and let cool. Place in the refrigerator overnight.

When ready to serve, slice the cold meatloaf into 1-inch-thick slices. Reheat by grilling over medium-low heat, basting with barbecue sauce. Garnish with sliced, grilled Vidalia onions, if desired.

Makes two meatloaves; serves 6-8.

Marlboro, MA.