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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (359g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper 1/2 cup tomato sauce 2 tablespoons mustard |
||
| Calories 591 | ||
| Calories from Fat 249 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.8g | 42% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 1.6g | ||
| Cholesterol 168mg | 56% | |
| Sodium 1615mg | 67% | |
| Potassium 901mg | 25% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 19.8g | ||
| Protein 37.6g | 75% | |
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Ingredients
- 1 1/2 lbs ground beef
- 1 cup cracker crumb
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- 1 medium onion, chopped
- 1/2 cup tomato sauce
- 3/4 cup ketchup
- 2 tablespoons firmly packed brown sugar
- 1 cup water
- 2 tablespoons mustard
- 2 tablespoons vinegar
Directions
1
Preheat oven 325 degrees.2
In a large mixing bowl, combine ground beef, crumbs, salt, pepper, egg, onion and tomato sauce.3
Mix lightly.4
Shape into a loaf and place in a baking dish.5
In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.6
Brush the loaf with this mixture and place in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #786968
On Oct 7, 2008
Turned out great. The vinegar was a bit overpowering and I will half the sauce/vinegar next time, but other than that it was delish! (and I don't even like meatloaf!)
From: Oolala
On Sep 26, 2008
Very good! I skipped the glaze and subbed some ketchup for the tomato sauce. I used less onion but sprinkled with onion powder and garlic powder. I crushed my saltines in a mini chopper and mixed it all up. I loved the texture of this meatloaf which was nice and soft. Thanks!
From: MayMay
On Mar 27, 2003
One of the best meatloafs ever! I didn't have the recipe in the kitchen, so I did it from memory. I always use rolled oats (they're healthy, make the meat go further, and make it more filling), so substitued that for cracker crumbs. I was out of tomato sauce so I used tomato paste mixed with a little water. I forgot to put water in the topping, but am glad I forgot! I just spooned it on and coated the loaf evenly, and didn't bother basting. Everyone was scraping the caramelized topping from the pan and slathering their meatloaf with it!!! We hardly have any left for sandwiches now!
From: Jeff Spiker
On Sep 5, 2002
Excellent !!! Best meatloaf I have ever made !! My father-in-law (who is a meatloaf conissieur) absolutely loved it(much to my mother-in-laws dismay. I made two 1 1/2 pound loafs and found the sauce quantity was plenty for both loafs. Definitely will make this one again.
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