Moist & Savory Meatloaf

8
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"I found this recipe posted in the 2013 TOH Quick Cooking Annual Recipes. It was created in the Taste of Homes test kitchen. I've now had a chance to make this.And as it's written,the amount of mustard and Worcestershire Sauce is just a bit too much for me.But if you like the taste of those flavors,this just might be the recipe for you.The 90 minute bake time is 1 hour 15 minutes Submitted to " ZAZZ " on July 31st.,2014. " Keep Smiling :)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (193.7 g)
  • Calories 383.8
  • Total Fat - 18.4 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 145.6 mg
  • Sodium - 720.1 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 13 g
  • Protein - 31.9 g
  • Calcium - 59 mg
  • Iron - 3.8 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees.

Step 2

While oven is preheating,in a medium skillet,saute onion in 2 Tablespoons of oil and cool to room temp..

Step 3

In a large bowl combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion making sure to mix well.

Step 4

Then add meats and mix well.

Step 5

Shape into a loaf and place into a prepared 11 x 7 inch baking dish.

Step 6

Baked uncovered at 350 degrees for 1 hour.

Step 7

Combine ketchup and brown sugar,then spread half over loaf,return to oven for 15 to 20 minutes, or until meatloaf is no longer pink and temperature reaches 160 degrees.

Step 8

Let " rest " for 10 minutes before slicing and serve remaining sauce on side.

Tips & Variations


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Related

Janetlee

This meatloaf was okay, but I didn't like the Dijon mustard with the ketchup. It was an odd flavor for me and too sweet too. I would have to change it too much to make it palatable for me and my gang.

review by:
(15 Mar 2018)

Bergy (RIP" Forever in our Kitchen)

A delicious meatloaf recipe. Just like the title says it is moist and savory. Lovely texture. I cut the recipe back to half with no problem. Jan 5 2015 This is such a good meatloaf I had to make it again. I like the pork/beef combination. This time I made the full size. It'll be made again for sure.

(14 Dec 2014)

ImPat

First I would like to apologies as I had a few oops moments I had spent most of the day at the hospital with the DM so it was real rush to make this when I got home to get it in the oven in time. My first oops was to put the onion in with the meat and my second was to mix all the other ingredients together and put into the meat and onion yes that included the glaze well too late the deed was done so just made up another lot of glaze. I had scaled back for 4 serves and used heart smart beef mince/lean ground beef as I rarely use pork mince and I allowed 50 minutes total at 175C fan forced to cook putting the glaze on during the last 15 minutes and the result was that 3 of us ate up the lot (so none left over for sandwiches for the DS). Thank you Chef shapeweaver for a delicious dinner. Made for What's on the Menu game at Food Friends and Fun forum. I've posted this to replace my previous one as I inadvertently opened two accounts, so I am trying to take the ones from the I'mPat account to this one.

review by:
(31 Aug 2014)