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    You are in: Home / Recipes / Yes, Virginia There is a Great Meatloaf Recipe
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    Yes, Virginia There is a Great Meatloaf

    1/35 Photos of Yes, Virginia There is a Great Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Nita Holleman's Note:

    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

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    Serves: 4-5



    Units: US | Metric



    1. 1
      Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
    2. 2
      Smooth out top.
    3. 3
      Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
    4. 4
      Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
    5. 5
    6. 6
      *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
    7. 7
      **Recipe should be"plump" from the addition of the milk or Half & Half.
    8. 8
      It should NOT be runny.
    9. 9
      ***A second batch of sauce served hot is good to serve with the meatloaf.
    10. 10
      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.

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    Ratings & Reviews:

    • on August 05, 2010


      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!

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    • on May 22, 2011


      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.

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    • on April 06, 2003


      My husband wanted a meatloaf like his mother use to make (He is 78 years old). This receipt fit the bill. Thank you so much!!!

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    Nutritional Facts for Yes, Virginia There is a Great Meatloaf

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.0
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 11.0 g
    Cholesterol 165.2 mg
    Sodium 1260.5 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 0.3 g
    Sugars 18.9 g
    Protein 35.4 g

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