Total Time : 1hr 20mins
Prep 20 mins
Cook 1 hr
Absolutely delicious meatloaf and sauce! Those who claim they don’t believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
Servings4-5 Yield1 meatloaf UnitsUS
1 1⁄2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1⁄4 teaspoon black pepper
4 tablespoons ketchup
1⁄2-2⁄3 cup whole milk or 1⁄2-2⁄3 cup half-and-half
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1⁄2 cup ketchup
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be”plump” from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
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.