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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 4 servings |
||
| Calories 606 | ||
| Calories from Fat 278 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.9g | 47% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 12.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 1.6g | ||
| Cholesterol 225mg | 75% | |
| Sodium 1111mg | 46% | |
| Potassium 751mg | 21% | |
| Total Carbohydrate 40.2g | 13% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 19.1g | ||
| Protein 40.0g | 80% | |
3rd Serving Meatloaf
SERVES 4 -6 , 1 loaf pan
Ingredients
MEATLOAF
- 1 cup dry breadcrumbs
- 1/2 cup milk
- 1 1/2 lbs ground beef
- 2 eggs
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/8 teaspoon sage
- 1/8 teaspoon pepper
SWEET SAUCE
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1/8 teaspoon nutmeg
- 1 teaspoon dry mustard
Directions
1
Meatloaf: Pour milk over bread crumbs stir until crumbly add meat, eggs, onions and seasonings mix well and pack into a loaf pan.2
Sweet Sauce: Combine ingredients and pour over meatloaf. Bake for 1 hour at 350°F.
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Featured Reviews for This Recipe
From: shapeweaver
On Sep 3, 2008
I made this on 9/03/08 for the "Beyond Burgers Challenge" in the Cooking Photo Forum, and also as a part of my dinner. I made the meatloaf almost as it was written, didn't have any real onions so, about 3 tablespoons of instant were used.Added a total 1/2 teaspoon of pepper and the same amount of sage.After reading some of the other reviews about the sauce being a little too sweet,I made it like this.I used 1/4 cup ketchup, 1 Tablespoon of each type of sugar,kept the amount of nutmeg the same,and cut the mustard down to 1/2 teaspoon. I baked it for 45 minutes, then drained the "drippings" topped it with the sauce and baked for 15 minutes more.After letting this "rest" for about 10 minutes, it cut into the most perfect slices you could ever ask for.The meatloaf was slightly on "the dry side " so the next time this is made, I'm cutting the breadcrumbs down to 3/4 cup and see if that helps. But other than that this is what a meatloaf should be. Thanks for posting and "Keep Smiling 
"
From: Laurie Pierce
On Sep 16, 2003
Enjoyed the meatloaf as I am a terrible meat loaf maker and this receipt suits my taste very well. I do not use the topping as I prefer a catsup based topping.
From: H. Cato
On Oct 2, 2001
This was really good. I doubled the recipe, and we had leftovers for the next day or two. I think that the next time I make it, however, I will use about half the sugar. Probably just use the brown sugar. It was a little too sweet for our tastes. Didn't go too well with bread for meatloaf sandwiches, when it was so sweet. The salt and everything else, is just the perfect amount for flavor. It tasted a lot like mine, except I use stewed tomatoes that have been pureed, instead of milk, and we have never done it with a sweet topping, just catsup alone. I have eaten the sweet kind, and have always liked it. But I will tone the sugar down a little next time. Great recipe!
From: Cheryl E
On Oct 22, 2001
For the sauce, when I had posted it, I had doubled the recipe, and some found it too much. So please cut everything in half... my family doesn''t eat much of the sauce when it''s first served,they love it when scraped off the top of the meatloaf and spread on the bread for cold meatloaf sandwiches, while my husband likes it spread on a thick slice of hot meatloaf and mashed potatoes
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