Prep 20 mins
Cook 1 hr
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
- 1 1⁄2 lbs ground beef (ground shoulder roast is good)
- 1 slice bread (broken or chopped finely)
- 1 egg
- 1 small vidalia onions or 1 small type sweet onion, finely chopped
- 1 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 4 tablespoons ketchup
- 1⁄2-2⁄3 cup whole milk or 1⁄2-2⁄3 cup half-and-half
- 4 tablespoons apple cider vinegar
- 2 -4 tablespoons dark brown sugar, packed firm (to taste)
- 1⁄2 cup ketchup
- Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
- Smooth out top.
- Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
- Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
- *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
- **Recipe should be"plump" from the addition of the milk or Half & Half.
- It should NOT be runny.
- ***A second batch of sauce served hot is good to serve with the meatloaf.
- Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
5 stars because it was easy to make and my very picky eaters liked it. After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs. Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up). Reducing the amount of vinegar made the sauce taste too "ketchupy." Thank you for sharing!
Best Meatloaf I have ever made. Absolutely rave reviews. I cant imagine anyone saying they did not like it! Oh well, to each his own favourites I guess! For me, this one has been a keeper ever since I discovered it here months ago. Rather than prepare the meatloaf in a family size loaf pan I make 4 or 5 small ones in small glass baking dishes and freeze them and then just pop in oven or micro to reheat when needed. I have also froze the sauce in ice cube trays and then have extra sauce when I pull out one of the little loafs. The frozen sauce melts almost immediately over the hot loaf. Love it.
I've made this several times now, and thought it was time to post my rave review. Best, best meatloaf I've ever made! Even better than my mom used to make, and I loved hers. I followed another's hint and sautee the chopped onions with a large clove of minced garlic before adding to the meat mixture, and add about 1/2 t. worstestershire sauce. I sometimes add a couple Tblsp. of bbq sauce to the sauce mixture, but the sauce is great without it too - I always make extra for those who like it extra "extra saucy"! Scrumptious comfort food.