Chef Folse's Boudin-Stuffed Meatloaf With Spicy Barbecue Sauce

Prep Time: 2 Hours

Yields: 6–8 Servings


I read a magazine article recently that claimed meatloaf to be one of the most versatile dishes in America. The article went on to mention the numerous meat combinations as well as ingredients and exotic spices that can immediately change the dish from something simple to elegant. It even stated that meatloaf was one of the most sought-after sandwiches for children and adults alike. I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich … your choice!

Ingredients for Meatloaf:

1½ pounds boudin, casings removed

1 pound ground chuck

1 pound ground pork

6 eggs

1 cup minced onions

1 cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

¼ cup minced garlic

¼ cup chopped basil

1¾ cups Italian bread crumbs

½ cup grated Parmesan cheese

1 tbsp salt

2 tbsps black pepper

1 tbsp granulated garlic

Ingredients for Barbecue Sauce:

½ cup barbecue sauce

1 tbsp TABASCO® brand Pepper Sauce

½ cup ketchup

2 tbsps brown sugar

1 tbsp Louisiana cane syrup

1 tbsp red wine vinegar

1 tsp Creole mustard

dash Worcestershire sauce

salt to taste


Preheat oven to 350°F. In a large mixing bowl, combine beef and pork. Using your fingers, blend meat well. Add eggs, onions, celery, bell peppers, minced garlic, basil, bread crumbs and cheese. Continue to blend then season with 1 tablespoon salt, black pepper and granulated garlic. Fry a small patty of meat mixture to test seasoning. Adjust seasonings if necessary. Transfer meat mixture to a 9" x 13" baking dish and press into an even layer. Place boudin along the center of meat mixture. Roll meat mixture lengthwise around boudin to cover completely then seal ends. Bake uncovered for 1 hour and 15 minutes. While meatloaf is baking, prepare spicy barbecue sauce. In a small saucepot over medium-high heat, whisk together barbecue sauce, TABASCO®, ketchup, brown sugar, cane syrup and vinegar. Add mustard, Worcestershire sauce and salt to taste. Whisk ingredients to blend thoroughly and bring to a simmer. Reduce heat to low and continue to whisk 3–5 minutes. Remove meatloaf from oven and spoon sauce mixture on top. Return meatloaf to oven and bake an additional 15 minutes or until internal temperature reaches 165°F. Remove from oven and let stand 15 minutes before serving. To serve, slice and place on a hot piece of French bread or serve as you would meatloaf with your favorite side dish.