Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I created this meatloaf after DH informed me he wasn't a meatloaf fan. The whole family really likes this recipe. It freezes well - freeze uncooked. We think it has the perfect blend of flavors and I like the leftovers for lunch the next day. If there are leftovers. :)

Ingredients Nutrition

Directions

  1. Mix all ingredients well.
  2. Place in greased loaf pan.
  3. Bake at 325 degrees for 1 1/2-2 hours or until the center is not pink.

Reviews

(5)
Most Helpful

I was impressed with how well it sliced and it tastes really good. I made a few minor changes: used ground venison instead of beef, used two eggs, used a heaping tablespoonful of dried parsley plus a teaspoon of dried winter savory, and used 3/4 teaspoon garlic salt and no regular salt. It cooked perfectly to 170 degrees in 1-1/2 hrs in a large loaf pan in my toaster oven. I did glaze it for the last 20 minutes with 1/2 cup catsup, 1/3 cup maple syrup, and a tablespoon of grainy mustard mixed together. I made sure to rest it before cutting and it sliced like a dream. Served it with microwave-baked Yukon Gold potatoes with a dab of butter, and sauteed kale with garlic. I don't think my changes had much effect on the recipe, they were just minor enhancements that worked well. So good, thank you.

Heirloom Tomato January 23, 2011

We really enjoy meatloaf and really enjoyed this one. It was super easy to put toghether, tasted great and texture was fantastic. I made a half recipe and made it using half turkey, half beef to lighten it up. I used the whole egg but only a tablepoon of milk. I have fresh parsley on hand so used that and used regular oats not quick ones (I've used them before and knew they'd cook). This cooked in 45 minutes, then I rested it for 15 while the rest of dinner finished. Can't wait for leftovers in sandwiches thank you. PS, I don't think my changes in anyway altered the taste or texture of this great meatloaf.

JustJanS June 04, 2010

My first meatloaf! This was very moist and my husband really liked it; I lined the tin with prosciutto and added a sprinkle of dried sage to the mix. I do think the cooking time is really long, though- I increased the temperature to about 375 degrees and cooked 45 minutes, and let it stand 10 minutes before serving and it was fine. Served with mushroom gravy, I will make again. Thanks!

Chickee April 19, 2009

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