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Delicious...one of the best I have made. I froze it in the loaf pan & made it about 10 days later. It took it 2 days to fully defrost in my fridge since it was a tightly packed in a metal pan. I waited until I was about to put it in the oven to put the ketchup on top of it. It took about 1 1/2 hours to cook and was moist & juicy. The tomato sauce made it look like it was underdone in the middle, but it was not. Used meat probe to make sure it was about 160 degrees for medium or like 170 for medium well.

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Chef Chessie August 14, 2007

This is the only meatloaf recipe I will use from now on! I used a ketchup/brown sugar mixture for the topping. It was great! Thanks for the recipe!

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Studio313Designs March 30, 2014
Make Ahead OAMC Meatloaf