Weeknight Meatloaf
Recipe: #34120
January 18, 2020
Categories: Meatloaf, Ground Beef Oven Bake, Beef Dinner, Ground Beef Dinner, more
"My mom never made meatloaf when I was a kid. I hated meatloaf when it was served in the school cafeteria. So newly married, I was a bit apprehensive when my husband wanted meatloaf. I wish I could remember where I came across this recipe, because this was the recipe that made me change my mind about the dish! I call it weeknight meatloaf because of a special ingredient that loads the dish with flavor but without all the chopping, streamlining the whole prep - cornbread stuffing mix. I keep half the topping sauce reserved to serve over the baked meatloaf slices."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (172.8 g)
- Calories 386.8
- Total Fat - 18.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 190.4 mg
- Sodium - 577.1 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 3.1 g
- Sugars - 8.4 g
- Protein - 28.8 g
- Calcium - 63.5 mg
- Iron - 3.9 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Start by preheating the oven to 350°F. Lightly beat the egg and set aside.
Step 2
In a large mixing bowl, combine stuffing mix and milk. Work in the Worcestershire sauce and egg, mixing well.
Step 3
Add the ground beef into the stuffing mix making sure it's combined well - I find clean hands are the easiest way to do this.
Step 4
Press the meat mixture into a loaf pan and set aside.
Step 5
In a small bowl, combine the ketchup, brown sugar, and mustard. Use half to top the meatloaf before baking. Keep the other half to serve with baked meatloaf slices.
Step 6
Bake the meatloaf for 45 minutes.
Step 7
Allow to sit for 15 minutes before slicing and serving with reserved ketchup sauce.
Tips
No special items needed.
0 Reviews
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