Prep 15 mins
Cook 1 hr
I was given this recipe by my matron of honor more than 25 years ago. It is a family favorite. It is quite different from the usual meatloaf, sweet enough that the kids love it, but the Dijon mustard cuts the sweetness so adults will enjoy it as well.
- Combine meatloaf ingredients and shape into a round loaf in a 8 or 9" baking pan.
- Make a depression in the middle of the loaf.
- Combine filling ingredients& pour into depression in loaf.
- Bake at 350 for one hour.
- If necessary, pour off grease before serving.
I have just made this recipe for the second time. I didn't realize I had not reviewed it until I recommended it in a recipe request thread. This meatloaf comes out so moist, slightly sweet & delicious. My dh loves this meatloaf! The second time I made it, I used the filling ingredients as a topping instead of a filling. I removed the meatloaf from the oven after it had cooked about 40 minutes and drained off some grease. I spread the filling mixture over the top of the loaf and returned it to the oven for another 20 minutes. I baked this in my 8" cast iron skillet which gave it a nice brown bottom and made it easier to handle, pouring off the grease, as all meatloaves have. Great meatloaf, Judy! It's a keeper for us.
Awesome meatloaf!! I was never a fan of it before until now. The only thing I did differently was add a packet of dry onion soup mix. Very tasty! We will be eating this again and again!
This meatloaf is definately a change from the usual. It tasted ok but we found it to be very bland, A mouthfull of just the meatloaf part seemed to have very little flavour; a mouthfull of the meat part with the applesauce part was pleasant but not as flavourful as I thought it would be; I expected a lot more flavour from the dejong mustard, onion and pepper. I mashed the leftovers and added a lot more mustard, some dill pickle relish, a little salt and more pepper, it made a nice sandwich spread for lunch today.