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    You are in: Home / Recipes / Favorite Meatloaf Recipe
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    Favorite Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    0 mins

    1 hrs 30 mins

    Okiegirl's Note:

    This is another recipe that is my own. Leftovers are good in a sandwich or just reheated as is.

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients together.
    2. 2
      Put in loaf pan.
    3. 3
      Coat the top with ketchup, as much as you like.
    4. 4
      Bake at 350 for 1 1/2 hours.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on April 24, 2012

      45

      A good standard meatloaf recipe when you need to mix something up quickly and still have some flavor. I used fresh garlic cloves minced in place of garlic salt (personal thing) and made these in muffin tins so I could freeze extras in one serving sizes. Worked out great. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2009

      55

      Cut the recipe in half (still have enough for tomorrows lunch). Followed the directions completely except that I used 2 small minced cloves of garlic instead of garlic salt. DH said make this again...served with Triple-Onion Baked Potatoes#83949 and broccoli. Will definately make this again. Made for Zaar Alphabet Soup Tag Game 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Favorite Meatloaf

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 369.5
     
    Calories from Fat 228
    61%
    Total Fat 25.4 g
    39%
    Saturated Fat 9.9 g
    49%
    Cholesterol 130.2 mg
    43%
    Sodium 250.6 mg
    10%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.5 g
    6%
    Protein 23.8 g
    47%

    The following items or measurements are not included:

    dried celery flakes

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