Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I've been told that these are German meatloaves. You can cook in the oven as a single loaf, but I think it works better making individual loaves. These can also be grilled to change the taste up a little bit. Just make sure to spray with a grill grade non-stick spray and there is a little finesse required to turn.

Ingredients Nutrition


  1. By hand or using a heavy duty mixer mix together meats and onion, add salts and Worcestershire.
  2. In food processor, chop bread until fine. Add milk and eggs (you can still use the chopping blade) and mix until well blended.
  3. Add egg/bread mixture to meat and blend mix together very well.
  4. For oven, either make into a single large loaf in a bread pan, or make six-ten (depending on size) individual loaves. Add the half cup of water in bottom of 9X13 pan.
  5. Mix together final four ingredients (this can easily be changed up according to taster) in a small bowl.
  6. Brush tops of loaves liberally with sauce. Bake uncovered for 50-60 minutes at 350 degrees.
  7. For grilling, make into individual loaves and grill over indirect heat for about 45-60 minutes or until a meat thermometer inserted into thickest part reads at least 170. Baste with sauce periodically while they are grilling.


Most Helpful

I baked these in muffin tins to cook them more quickly (and for my kids). I did not bother to put water in the bottom of a 9x13 pan, but they still came out moist and really tasty. My husband LOVED the leftovers to make sandwiches with.

griffjs September 20, 2008

Since we are living in Japan for the time being, every now and then we need some comfort food from home. I left out the pork and worcestershire sauce, used Japanese BBQ sauce and it came out GREAT! Will definately make this again!

ellison52 November 10, 2007

This was a good recipe. I halved the recipe for just 2 people and made 1 loaf. I also used wheat bread in place of white bread. I really liked the way this meatloaf stays together and has a nice bbq flavor from the topping. Thanks for sharing the recipe!

Marsha D. February 27, 2007

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