- Ready In:
- 1hr 10mins
- Preheat oven to 350.
- Mix all meatloaf ingredients, except bacon.
- Press into loaf pan and top with bacon.
- Bake for 1 hour.
- Mix sauce and spread over top during last 15 minutes of baking.
Questions & Replies
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My family and I loved this recipe. I have never cared that much for meatloaf but this was wonderful. We have never been much in the way of an onion family either but, I sauteed the onion and added half a bell pepper with it and then added it to the meat, etc and mixed it up. I also used Angus beef. I tried the regular ground beef but the Angus tasted better. Now my 20 year old son wants this at least once a week. It is really, really great! A must try, also the vinegar cuts the sweet just a tad. Happy Eating !!
Absolutely spectacular!!! I've always loved meatloaf, like Mom's Italian meatloaf, but this! Wow! It's the only way I'll make it anymore. The entire dinner was a success and there wasn't a single scrap of meatloaf left! Hubby never liked meatloaf but now loves it and wants it once a week! I was lucky to have it once every couple of months! Truly a classic! Thank you so very much!
I love this meatloaf! Normally I hate meatloaf but this has a great taste and I love the texture and how it is so moist and yummy. I halve the sugar in the meat and in the sauce mix and it is plenty sweet enough like that. I also bake in a roasting pan and then drain off the grease and then add the sauce and bake for the last 15 minutes. I am making this again tonight for dinner and I can't wait!
I've had this recipe for a while (got it from allrecipes.com). I used to use the Boston Market clone as my standard meatloaf recipe, but once I found this one, I think I can throw away the other recipe. The combination of flavors in this one is so much tastier and I love the sauce. I usually make extra sauce just to spoon over the meatloaf on my plate. I would agree with Chocolate Lover's comment that even people who think they hate meatloaf would probably like this one. Just a great recipe. I follow it exactly. The one thing I did find the first time I made it, I used the food processor to crush the crackers. I think I overdid it as the meatloaf was almost like pate ... I didn't care for that. I think that was because I made crumbs rather than crushed and that threw off the measurement. Now I don't process as long (bigger pieces of crackers) and don't use the full measurement. It's as close to perfect as any meatloaf I've ever had.