3-Mothers Meatloaf Best Meatloaf I Have Ever Had

Submitted by N2LRY

"I have put this recipe together from 3 different peoples homemade recipe."

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 2-3

ingredients

• 1 egg
• 1⁄4 cup milk
• garlic powder
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 tablespoon basil
• salt and black pepper
• 5 tablespoons A.1. Original Sauce
• 4 lbs meatloaf mixture (beef, veal, pork)
• 0.5 (16 ounce) box of favorite pasta wagon wheel macaroni or (16 ounce) box elbow macaroni
• 1 large white onions (onion powder can be substituted) or 1 large vidalia onion (onion powder can be substituted)

directions

1. Preheat Oven to 375°F (cooking time varies depending on oven I based my time on a new electric oven) .
2. Dice onion into SMALL pieces and fry in pan with butter until browned, or use onion powder.
3. Mix all remaining ingredients (except milk) in a large bowl by hand turn and mix well so that all ingredients meat, pasta and onions are spread out.
4. When done mixing place meatloaf mix in large dutch oven pan form into a"loaf shape" and pour the milk over top which will brown the loaf.
5. Place cover on dutch oven and place in oven.
6. Bake for 1 Hour then check for doneness and remove the cover, place back in oven for approximately.
7. 25-30 minutes until done.
8. I like the meat to be well cooked so time accordingly the key is to remove the top of the pan for the last 15-20 min to brown the loaf.

Reviews

[sfinley941]

Absolutley DELISH! Not much of a beef eater & I gobbled this right up! Didn't use pasta but every morsel was savory!

 

[bigdreams71]

It tasted ok but the paste was still hard

 

[keliandpaul]

Easy but not very tasty. Just ok.

 

[melinija7]

Thank-You... My husband and i. and the dog LOVED IT... Good Job Patti

 

[Chef Mommie]

This meatloaf was pretty good. It was a little different having macaroni in it, but I think that was a nice addition. This meatloaf definetly needs a topping. I made one to go with it but not sure if it was the right one for it. I chose this recipe for PAC Spring 2006.