Yes, Virginia There is a Great Meatloaf Recipe

Screen Shot 2015-03-02 at 11.50.58 AMINGREDIENTS

Nutrition

  • 1 1⁄2lbs  ground beef (ground shoulder roast is good) I used 1 lb ground beef and 1 lb ground pork
  • 1 slice bread (broken or chopped finely) I use Gluten Free
  • egg
  • 1 small vidalia onions or 1 small type sweet onion, finely chopped
  • 1 teaspoon  table salt
  • 1⁄4teaspoon  black pepper
  • 4 tablespoons  ketchup
  • 1⁄2-2⁄3cup whole milk or 1⁄2-2⁄3 cup  half-and-half
  • I added parsley, basil, oregano, and some Worcestershire sauce
  • Sauce

  • 4 tablespoons  apple cider vinegar
  • 2 -4 tablespoons  dark brown sugar, packed firm (to taste)
  • 1⁄2cup  ketchup

DIRECTIONS

  1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  5. ENJOY!
  6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. I make my own gluten free Kitchen Base.  Look for prior posts
  7. **Recipe should be”plump” from the addition of the milk or Half & Half.
  8. It should NOT be runny.
  9. ***A second batch of sauce served hot is good to serve with the meatloaf.
  10. Nita’s Note: I note that some of you are using game meat such as deer — Deer is a very DRY meat. It is wise to HAVE some fat added to the deer — especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don’t know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

From http://www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257

 

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