Editors' Pick
Meatloaf

photo by Ivansocal
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


- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2⁄3 cup dried breadcrumbs, soaked in
- 1 cup milk
- 1 1⁄2 lbs ground beef
- 2 eggs, slightly beaten
- 1⁄4 cup chopped onion
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon sage
-
Glaze
- 3 tablespoons brown sugar
- 1⁄4 cup ketchup
directions
- Combine meatloaf ingredients.
- Put in loaf pan.
- Top with glaze.
- Bake at 350 degrees for 45 minutes or until no longer pink in center.
Reviews
-
Even though I changed up yur recipe a little I wanted to make sure I gave it a 5 star rating. These are the changes I made; I toasted bread for breadcrumbs and then pulsed them in the FP along with a clove of garlic. I used 2 lbs of meat and 3 eggs, but kept the measurements of the other ingredients the same and included a few shakes of worcestershire sauce. To finish it off, I made a 50/50 mixture of ketchup and bbq sauce. Baked for 1.5 hrs and let it rest for 15 mins. Came out perfect! I think the technique of soaking the breadcrumbs really makes this recipe stand out. Thanks for posting, I'll be using your recipe again.
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I've made so many different meatloaves over the years but I think this will be my go-to from now on (and my SO said I can always make this one). I actually followed the instructions!! The only thing I did that might be different is that I put the 2/3 cup breadcrumbs in a measuring cup and then added milk to the 1 cup mark. I let it sit a bit while I chopped the onion - it became very thick but mixed beautifully into the meat mixture. I also had to cook it for 1 hour; at 45 minutes it was not nearly done (I use a meat thermometer to be safe). It was moist and delicious and I will happily make this again!!
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Tweaks
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RECIPE SUBMITTED BY
Currently I am a stay at home mom of a 4 year old. I also sell gourmet seasonings, dip mixes & belgian choclates for a Canadian based company as an independant consultant. This is somthing I do in the evenings and weekends when hubby can be with our son. I read cookbooks like some read novels! LOL !! ( My family Isn't laughing :o) ) I'm also addicted to scrapbooking.