Bob Evans Copycat Meatloaf Food

BOB EVANS SAUSAGE MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In medium bowl, add sausage, cheese, oatmeal, 1/4 cup ketchup, onion and egg.
• Mix thoroughly until well combined.
• Shape into a loaf and place in a greased 9"X4" loaf pan.
• Spread remaining 1/4 cup ketchup on top.
• Bake 60-70 minutes, or until done.

BOB EVANS-ISH MEATLOAF

Steps:

• Mix hamburger, sausage, eggs, and onions well.
• Using a separate bowl, mix the ketchup, barbecue sauce, brown sugar, Worcestershire sauce, and garlic powder with a whisk.
• Combine most (but not all!) of the liquid mixture with the meat mixture and mix well.
• Using a large cutting board or other surface, knead the meat to get as much air out as possible.
• After meat is well kneaded (gently!) place into a greased bread pan.
• Using a rubber spatula, spread the rest of the liquid mixture on top of the meatloaf.
• Bake at 275 degrees Fahrenheit for 2-1/2 hours or until 175 to 180 degrees Fahrenheit internal temperature.

BOB EVAN'S SPICY SAUSAGE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Wrap tortillas in foil and place in oven to warm.
• In skillet, crumble and cook sausage and onions over medium heat until browned.
• Remove from heat and add beans and tomatoes.
• Pour 1/4 of enchilada sauce on bottom of 9 x 13 baking dish.
• Remove tortillas from oven.
• Divide sausage mixture between tortillas, roll up and place in baking dish.
• Cover with remaining enchilada sauce.
• Top with grated cheese.
• Bake 20-25 minutes or until hot.

BOB EVANS SAUSAGE GRAVY (COPYCAT)

Steps:

• Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper.
• Serve hot over biscuits. Refrigerate leftovers.

COPYCAT RECIPE OF BOB EVANS COLONIAL DRESSING

Steps:

• Directions:.
• Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
• Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
• Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
• Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon pre pared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
• Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
• Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
• Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.