photo by I'mPat
- Ready In:
- 1hr 30mins
- 1⁄2 cup ketchup
- 1⁄3 cup brown sugar
- 1⁄4 cup lemon juice, divided
- 1 teaspoon mustard powder
- 2 lbs ground beef
- 3 slices dry bread, torn in small pieces or 3/4 cup breadcrumbs
- 1⁄4 cup chopped onion
- 1 egg, beaten
- 1 teaspoon beef bouillon granules
- Preheat oven to 350 degrees.
- In a small bowl, combine ketchup,brown sugar, 1 T. of lemon juice, and the mustard powder.
- In a separate bowl, combine ground beef, onion, egg, bread, boullion, the remaining lemon juice, and 1/3 of the ketchup mixture. Mix well and place in a 5X9 inch loaf pan.
- Bake at 350 degrees for 1 hour. Drain excess fat and coat with remaining ketchup mixture, bake 10 minutes more.
Questions & Replies
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I scaled back for 3 serves and had enough for 4 but the DS soon polished that off to the DM's disappointment, though personally I found the glaze a little too sweet but I knew that would more than likely be the case but the meat was very tasty. I baked at 175C fan forced for a total of 35minutes (the glaze was put on for the last 5 minutes) and I used very lean minced beef,thank you Hannibal Homegirl and KateL for the recommendation, made for I Recommend tag game.
Simplest meatloaf that actually delivers solid meatloaf taste with a pleasing sauce. The most important instruction was to drain the excess fat before adding the rest of the sauce, that eliminated the need for a special draining meatloaf pan insert. The timing was perfect, and I would heed the amounts for the various ingredients. My meatloaf would have benefited from a double spatula and addtional support on the sliced edge to remove it cleanly from the pan. Note that the last ingredient is for beef bouillon granules; I used an entire envelope, which was close to the recipe's stated amount. If you are looking for a good, simple meatloaf, this is it. Thanks for posting, Hannibal Homegirl. Made for Newest Zaar Cookbooks Tag.
I made this for our dinner and "Spring PAC 2008 " on 4/29/08.And since I'm the only one that really enjoys meatloaf in our home,the rating and review are strictly my own.I followed the recipe exactly,except for putting it in a loaf pan.I just free-formed it into a loaf shape.The baking time and tempeture was right on the money.I did however have to make a little bit more of the topping,since it didn't seem to be enough.After removing from the oven, I let it "rest " for about 15 minutes so it would slice well without crumbling. And I must say it sliced just great.The taste is just what you would expect a meatloaf to be,WONDERFUL !!!.This will be made again. Thank you for posting,and "Keep Smiling :)"
RECIPE SUBMITTED BY
I work as a teachers aide at a school for disabled children. I've been married for 25 years and have one 17 year old daughter.I love to cook for my family and I even cook for our three dogs! We are trying to elliminate preservatives and dangerous food additives from our diet, so I am cooking a lot from scratch. My daughter had recently been diagnosed with Asperger's Syndrome and these additives are harmful to her. (or to anyone for that matter). Home Economics is my passion and Christ is the Lord of my Life.