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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

    1/33 Photos of Yes, Virginia There is a Great Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    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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    Ingredients:

    Serves: 4-5

    Yield:

    meatloaf

    Units: US | Metric

    Sauce

    Directions:

    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
      ENJOY!
    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.

    Ratings & Reviews:

    • on August 05, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2003

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (1,050)

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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
    51%
    Total Fat 28.0 g
    43%
    Saturated Fat 11.0 g
    55%
    Cholesterol 165.2 mg
    55%
    Sodium 1260.5 mg
    52%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 18.9 g
    75%
    Protein 35.4 g
    70%

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