Simple Ranch House Meatloaf
Created by Derf on September 12, 2011
- Servings: 6
- Prep Time: 15m
- Cook Time: 105m
- Recipe #120
Ingredients
- 2 pounds ground beef (I use extra lean)
- 4 ounces yellow onions, finely chopped (1/2 cup)
- 1 cup bread crumbs (or 1 cup cracker crumbs)
- 2 large eggs
- 7 1/2 ounces beef broth
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/4 teaspoon pepper
- TOPPING
- 3 tablespoons brown sugar
- 4 tablespoons ketchup
- 1 teaspoon dry mustard
- ALTERNATE TOPPING
- 4 tablespoons chili sauce
- 3 tablespoons Splenda granular
- 4 tablespoons cream cheese (spreadable soft cream cheese - light)
- 1 teaspoon dry mustard
- 1 tablespoon hot horseradish
How to Make
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Step 1: Preheat oven to 325F
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Step 2: Mix all the meatloaf ingredients together and pack into a 5"x9" loaf pan; bake for 1 hour & 15 minutes.
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Step 3: Remove from oven, turn out of pan onto an ovenproof serving platter.
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Step 4: Topping: Mix together which ever topping ingredients you choose to use; brush it over the meatloaf; return the meatloaf to the oven for a further 30 minutes.
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NOTE: The finished cooled meatloaf can be frozen. Alternately, the meatloaf ingredients can be split into 2 smaller loaf pans, cooked, topped, cooled and frozen. The meatloaf is excellant eaten hot or cold
Nutritional Facts
- Serving Size: 1 (270.9 g)
- Calories 531.3
- Total Fat - 30.2 g
- Saturated Fat - 11.2 g
- Cholesterol - 214.6 mg
- Sodium - 1003.1 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.4 g
- Sugars - 11.9 g
- Protein - 43.8 g
- Calcium - 68.1 mg
- Iron - 5.5 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg