Meatloaf

4 lbs. hamburger 80% lean
2 medium white onions chopped
1 cup Italian bread crumbs
¼ tsp Cajun seasoning
½ cup applesauce
2 raw eggs
1 cup Russ & Frank's BBQ Sauce (plus more for topping) **

Mix above ingredients in a large bowl by hand. Press mixture into 2 or 3 loaf pans. Top each pan with a layer of Russ & Frank's BBQ Sauce and make a criss-cross pattern slightly into the meat with the top of a spatula.

Bake loaf pan at 375 degrees for one hour on a cookie sheet. Cover pan with foil the first 45 minutes and remove the last 15 minutes to brown the BBQ topping. During cooking periodically pour off the grease.

Cut thick slices right in the pan and lift out to serve. Refrigerated meat can be cut into slices for great sandwiches. Loaf pan can be sealed with foil and frozen; thaw overnight in refrigerator and cook as above

Citrus Pork Kabobs

1 pound pork tenderloin, cut in ¾" pieces
1/3 cup Russ & Frank's BBQ Sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish

Thread tenderloin cubes onto skewers. Stir together remaining ingredients for basting sauce. Grill kabobs, brushing generously with basting sauce. Turn to brown evenly, brushing frequently with sauce.

BBQ Chicken Pizza

3 boneless, skinless chicken breast halves
1 1/3 cups Russ & Frank's BBQ Sauce, divided
6 oz grated mozzarella cheese
6 oz grated Gouda cheese
1 pizza crust, homemade or purchased
1/2 medium red onion, thinly sliced
1/4 cup (total) chopped fresh basil and cilantro

In a large resealable plastic bag, combine chicken and 2/3 cup Russ & Frank's BBQ Sauce. Marinate in refrigerator for 4 hrs or overnight.
Preheat oven to 325. Place chicken and marinade in small baking dish, bake 30 minutes or until chicken is tender and no longer pink. Remove from oven. Increase oven temperature to 450.
Sprinkle cheeses over crust. Spoon remaining 2/3 cup Russ & Frank's BBQ Sauce over cheese. Shred cooked chicken and arrange over sauce, top with onion. Bake 10-12 minutes. Sprinkle with combined basil/cilantro mix and enjoy.