Meatloaf

"Simple!!"
 
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photo by diner524 photo by diner524
photo by diner524
photo by diner524 photo by diner524
Ready In:
1hr 27mins
Ingredients:
11
Serves:
8

ingredients

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directions

  • Mix ground beef, onion, milk, crackers, garlic 1/2 teaspoon dried mustard and salt and pepper by hand, being careful not to overmix.
  • Place into glass bread pan.
  • Prepare topping mixture and spread over top of loaf.
  • Bake at 350 degrees for 1 hour and 10 minutes.
  • Remove from oven and let sit for 10-15 minutes before slicing and serving.

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Reviews

  1. I used to spend hours making a very involved meatloaf recipe by Paula Dean. It was also expensive because it called for things like bacon. I will never make it again! I made this recipe last night and it blew the Paula dean recipe out of the water! I got rave reviews from my son and husband and it really was simple! The only thing I did differently was to add garlic powder instead of chopping garlic and I added a bit of fresh parsley because I needed to use it up. Otherwise, I followed the directions completely. If you are looking for an awesome meatloaf then stop right now. you have found it! Thanks for such a wonderful recipe that I will definately use over and over again!
     
  2. It was a tad to sweet for me, but my husband loved it. I added some zatarans spice to it and that made it perfect for me. It was a quick and easy recipe. It was easy on the wallet too since it did not have a lot of ingredients. I might try adding a little less sugar next time and that should help for me.
     
  3. My husband was Wowed by this recipe. Instead of Ritz crackers I used whole wheat crackers for some fiber. It was a great tasting meatloaf! I will do this one again.
     
  4. I made this for photo tag for last nights dinner. I had planned on making my meatloaf but easily switched to using your recipe. This was excellent and I liked the added tangy flavor for the topping!! The only change I made was I used 2% milk rather than evaporated milk as I didn't have it on hand. I made a mini meatloaf and froze the rest for another meal.
     
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Tweaks

  1. I used to spend hours making a very involved meatloaf recipe by Paula Dean. It was also expensive because it called for things like bacon. I will never make it again! I made this recipe last night and it blew the Paula dean recipe out of the water! I got rave reviews from my son and husband and it really was simple! The only thing I did differently was to add garlic powder instead of chopping garlic and I added a bit of fresh parsley because I needed to use it up. Otherwise, I followed the directions completely. If you are looking for an awesome meatloaf then stop right now. you have found it! Thanks for such a wonderful recipe that I will definately use over and over again!
     
  2. My husband was Wowed by this recipe. Instead of Ritz crackers I used whole wheat crackers for some fiber. It was a great tasting meatloaf! I will do this one again.
     

RECIPE SUBMITTED BY

I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios. We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen! I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage. FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well. <a href="http://www.tinycounter.com" target="_blank" title="free hit counter"><img border="0" alt="free hit counter" src="http://mycounter.tinycounter.com/index.php?user=redsandal"></a>
 
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