Big Family Meatloaf
photo by Some1sGrandma
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Yields:
-
2 loaves
- Serves:
- 8-12
ingredients
- 907.18 g ground beef
- 354.88 ml crushed saltines (1 row plus 8 crackers)
- 4.92 ml salt
- 4.92 ml Emeril's Original Essence, original
- 7.39 ml beef bouillon powder
- 1.64 ml black pepper
- 157.80 ml tomato sauce (or use tomato paste cut in half with water)
- 1 large sweet onion (vidalia, Walla Walla, or Texas sweet)
- 2.46-3.69 ml canned garlic (from jar)
- 3 large eggs
- 118.29 ml ketchup
- 29.58 ml packed brown sugar
- 118.29 ml water
- 19.71 ml prepared mustard
- 19.71 ml apple cider vinegar
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Some1sGrandma
Eugene, OR
I am the mother of three (one grown, one in middle school and one in high school). I have grandchildren who we invite over regularly to spend the night. We have lots of fun and a very full house!
I do all of the baking and my husband cooks all the dinners. He loves to BBQ and cook and he is GOOD at it! He is wonderful with the children and I appreciate him so!
I enjoy gardening, crafts, sewing, and crocheting, pets, and all kinds of "kid fun".
If I had a month off I would spend it somewhere on the coast with just my sweetie and a view of the sea. I would miss the kids terribly so I would have them visit us in the hotel (that of course has room service) on Thursdays,Fridays, Saturdays, and Sundays for swimming, walks, beach-combing, dune climbing and dune buggy rides, movies, church, and the hottub!