1. Mix ALL ingredients well.
2. Place in sprayed loaf pan.
3. Bake at 350* for 1-1/2 hours, or until done.
4. Tent with foil if necessary to prevent overbrowning.
Let meatloaf set for 10 minutes before cutting.
I like to add extra milk and mix it with the stuffing and soup mix, then add the meat mixture.
I also like to bake this free form on a rack over a foil lined baking sheet. Fold a piece of foil to size, then poke with holes to allow the grease to drip through. Form the meatloaf in the foil, then bake.
Easy meatloaf glaze: 1 cup ketchup + 2 tablespoons mustard + 1/2 cup brown sugar + dash of red pepper for heat -----mix this up then glaze the meatloaf when it is just about done (I cook it to about 160 degrees), put back in oven, let cook until set and just beginning to brown, pour on more glaze, then put back in oven and broil until browned slightly. Double-glazed meatloaf.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 440 (63%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 172.6mg||53 %|
|Sodium 635.1mg||22 %|
|Potassium 696mg||18 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.4g|
|Protein 35.1g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 703
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