Recipe by Some1sGrandma
This is the result of changes I had to make to a recipe I got from the Zaar. It was very good and I would like to be able to duplicate it again.
Top Review by Oolala
We all loved it! My son, picky-picky on Zaar (10 yrs.) said "This is a great meatloaf" so I hope he rates it himself (he's doing homework now). DH loved it, my growing 13 year old loved it and I loved it. I thought your directions were great. I followed everything except for less mustard (I used a tsp.) for the glaze. I also added the glaze by brushing it on after a half an hour or so. I basted it a few times. It was nice placing the loaves on my broiler pan. Thank you for a great meatloaf that I will make again!
- 2 lbs ground beef
- 1 1⁄2 cups crushed saltines (1 row plus 8 crackers)
- 1 teaspoon salt
- 1 teaspoon Emeril's Original Essence, original
- 1 1⁄2 teaspoons beef bouillon powder
- 1⁄3 teaspoon black pepper
- 2⁄3 cup tomato sauce (or use tomato paste cut in half with water)
- 1 large sweet onion (vidalia, Walla Walla, or Texas sweet)
- 1⁄2-3⁄4 teaspoon canned garlic (from jar)
- 3 large eggs
- 1⁄2 cup ketchup
- 2 tablespoons packed brown sugar
- 1⁄2 cup water
- 1 1⁄3 tablespoons prepared mustard
- 1 1⁄3 tablespoons apple cider vinegar
Directions See How It's Made
- Preheat oven to 325.
- In a very large bowl put hamburger, crackers crumbled,salt, essence, boullion powder, and black pepper - set aside.
- Cut onion into larger pieces and put it in the food processor with the garlic -- pulse until pieces are small. Dump onion mixture into the bowl with the meat.
- Beat the three eggs (in the food processor if you don't want to dirty a bowl) and add them to the meat bowl.
- Add the tomato sauce to the meat bowl and use your hands to mix all very well (I like to wear rubber gloves to save on clean-up time).
- Divide meat mixture in half. Form into two loaves on the botton of your broiler pan or a roasting pan. Leave room between loaves for even baking.
- In smaller bowl mix together with a fork; ketchup, brown sugar, water, mustard and cider vinegar. This is your topping -- Brush tops and sides of loaves with this before baking and again while baking.
- Bake for 1 hour and 15 minutes to 1 hour and 25 minutes.
- When I remove the pan from the oven I like to pour off the excess oil in the bottom of the pan. Let cool for about 5 minutes before serving. Slice thick and pieces should hold together well.