Recipe by dojemi
I have made this meatloaf for years, and my family and friends just love. One day while thumbing through my cookbooks I discovered a recipe with this delicious topping. Have made it like this ever since. Recently made with the addition on 1/2 large onion (or 1 medium) chopped.
Top Review by ciao
I'm giving this 4 stars because I personally thought the glaze was too sweet. My husband loved it as is. It's a good meatloaf, not spicy, but not overpowering, either. Nice texture. Good for leftover sandwiches, too! :) Next time I'll put the glaze on half, and leave half plain. Also, you say you substitute bread crumbs for the sliced bread, but you don't specify how much you use. I used 1 cup of italian bread crumbs, and it was just the right amount. Thanks for sharing.
- 2 lbs beef (or beef and pork combination)
- 6 slices bread, processed fine (I use Italian Style bread crumbs)
- 2 eggs
- 3 tablespoons parmesan cheese
- 1 tablespoon parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 garlic clove (minced)
- 1⁄4 cup brown sugar
- 1 tablespoon mustard
- 1⁄4 cup catsup