Another Meatloaf Recipe
"Yeah, I know there are, like, a thousand meat loaf recipes posted online. The glaze and cheese in this one makes it special. I hope you will agree with me after you have tried it. It is another of my own made up recipes never posted before or anywhere else. For an interesting twist, sub sweet or spicy Italian sausage for the ground pork and top it all off with spaghetti sauce and mozzarella cheese. I have even added diced pepperoni with good results. Just plain and simple comfort food. Makes great sandwiches the next day or freeze the leftovers for another quick meal."
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 2 eggs, slightly beaten
- 177.44 ml milk
- 4.92 ml Worcestershire sauce
- 236.59 ml Italian style breadcrumbs
- 236.59 ml grated parmesan cheese
- 59.16 ml chopped parsley
- 1.23 ml ground black pepper
- 4.92 ml salt
- 2.46 ml ground sage
- 59.14 ml finely chopped onion
- 4 garlic cloves, minced
- 453.59 g lean ground beef
- 453.59 g ground pork
- 59.14 ml catsup
- 9.85 ml brown sugar
- 4.92 ml dry mustard or 4.92 ml prepared mustard
directions
- Combine eggs, milk, and Worcestershire.
- Stir in crumbs, cheese, parsley, pepper, salt, sage, onions and garlic.
- Add beef and pork and mix well using wet hands.
- Place mixture in a loaf pan.
- Bake in a 350 degree (175 Celsius) oven for 1 1/4 hours.
- Drain off any excess fat.
- Mix together catsup, brown sugar, and mustard.
- Spread over meat.
- Return to oven for 10 minutes.
Questions & Replies
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Reviews
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I love this meatloaf, especially the glaze! Only change I would make would be to combine the meats, then add the wet, then the dry to help smooth it out when mixing. I always want a double batch of the glaze and bake in a casserole dish with room on the sides to help glaze the whole thing. Looking forward to making it with the sausage and such in the future. THANKS! -
This is a awesome recipe.I did follow Karen's note to add a light sprinkle of mozzarrella cheese to the top which was nice. I did make a few changes and additions. I used chunky vegatable spaghetti sauce instead of the ketchup and added a pinch of basil and oregano. I left space around the meatloaf so when i put on the topping it would glaze the entire meatloaf, If you want a little kick, add a teaspoon of chili powder..that was nice too. ...The recipe is definitely a full flavored keeper. -
Full of awesome flavor. Excellent Meatloaf! -
This is so good! The meatloaf is flavorful and moist, and the glaze is just wonderful. My husband asked that next time we bake the loaf on a sheet pan so the glaze could be on all sides. Thanks Karen! UPDATE - Instead of using a loaf pan, I shaped the meat into a loaf form on a 9*11 pan. This way the glaze covered all sides. It is delish! -
This was a pretty tasty meatloaf. I generally don't like the glazes on meatloaf, but I tried this glaze and thought it very good. The cheese flavor really comes through in the meatloaf. A keeper.
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Tweaks
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This is a awesome recipe.I did follow Karen's note to add a light sprinkle of mozzarrella cheese to the top which was nice. I did make a few changes and additions. I used chunky vegatable spaghetti sauce instead of the ketchup and added a pinch of basil and oregano. I left space around the meatloaf so when i put on the topping it would glaze the entire meatloaf, If you want a little kick, add a teaspoon of chili powder..that was nice too. ...The recipe is definitely a full flavored keeper.
RECIPE SUBMITTED BY
<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. I am finding it difficult to spend as much time here as I used to. I am retired now and spend my days watch my grandsons while their momma works. Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent. Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. If you find yourself using one of my recipes as your dinner tonight, please feel free to change it to suit your own tastes. I will not mind in the least. It is what I would do if the recipe were posted by you. Your ideas might be much better then mine and just might make the recipe even better then I thought it was when I posted it. Please do mention the changes and results in your review even if the change didn't work out like you thought it might. I truly do welcome the feedback and promise not to jump all over you if you make this your practice. All I ask is that you not re-submit my recipe as yours with those changes unless they are major changes. Mind if I ask for an inspired by recipe whatever by Karen From Colorado if you do find yourself changing a recipe so much that it becomes a different dish? I have no secrets, so if there is anything else you wish to know about me, then never feel afraid to ask me. I will let you know if your question is too personal. Most likely the only thing I will not give out to most people is my address, phone number and my last name. My thoughts on controversial threads as a forum host: Often (very often), I would wish to post my thoughts and disgust about certain topics just as many others do in these forums. I, too, have an opinion most times and would love to blast certain people with them despite the fact that my opinion is just one more in a vast sea of opinions. However; I have learned long ago that my opinion really is just one more opinion and no one really gives a &%$@ what I think about certain topics, so why put myself out there for others to ridicule me for them. There is ALWAYS someone who will. There will ALWAYS be someone that will move heaven and earth to make you see things their way. I am perfectly happy with seeing things my way and it really doesn't matter to me if others don't view things the way I do. Opinions are not facts. They are opinions only and I don't consider them to be a learning tool. They should not be used as one. If anyone wishes to teach me something, then I hope they will do so with good, solid facts. Not with an opinion. As a forum host, I personally, feel a duty to set an example. I will not be baited into arguments on the forums. I consider it smarter then getting down and rolling in the mud with someone who just likes the excitement of controversial threads in order to entertain others. I will not respond to posts directed towards me with the intentions of dragging me down with them to the bowels of hate and discontent. People that wish to do so can take their best shot at me, but I will not be engaged. In my opinion (told you I had one), that makes me smarter. I will not be the one signing the TOS again. My thoughts on recipe reviews: Please be honest in your reviews. Even a low, but well written, well thought out review can be helpful to other cooks. I have experienced that made a recipe with 50 5 star reviews and hated it thing and wondered why everyone thought it was so delicious. I always think twice about reviewing recipes like that, but I make myself do it because it is what I want others to do. I hate the idea of bringing someones reviews down even a little bit with my less then loved it review, but if we don't, the review system is useless. I don't watch my statistics so much, but I know others do. I still love getting reviews on my recipes. Some make me laugh, some make me sigh and some make my day, but I never let one ruin my day because as nice as it is to read someone's thoughts on one of my recipes (especially one I created myself), it is just not THAT important in the grand scheme of things. The only reviews that really tick me off are retaliatory reviews. Someone's feelings got hurt so they decide to hit back. That is just childish and stupid. I have never had one, but I have read some left for other people. 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Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
