Yummy Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
4 lb. 93% lean ground beef2 envelopes onion soup mix17 oz. evaporated milk (one 12 oz. and one 5 oz.)For the sauce topping (and to use for dipping if desired):3/4 cup ketchup3 tbsp. yellow mustard1/4 cup plus 2 tbsp. brown sugar
Preheat oven to 375.
Break up ground beef into a large bowl.
In a medium bowl, mix together using a wire whisk the onion soup mix and the evaporated milk. Pour that mixture over the ground beef and mix well with your hands. Divide the beef mixture between 2 loaf pans. In a small bowl, mix the ketchup, mustard, and brown sugar, and spoon over the meat. You can use as little or as much as you would like. The last time I made this, I ended up with about 1/4 cup leftover "sauce" that I saved for the kids to dip their meatloaf into. Place the loaf pans on a cookie sheet (just incase you boil over with any of the meat drippings), and place in the oven on the middle rack for about an hour. Check the meat and if the juices run clear, it is done. If you cut into it and looks too pink for you cook it for another 15 or 20 minutes. Sometimes depending on the thickness of the meat loaf, it will take longer. There will be enough in this recipe to divide among 3 smaller size loaf pans if you prefer. This freezes well. To reheat - take from freezer and put in the oven for 35 minutes. This recipe makes approximately 21 slices (with my pans) that are about 3/4 of an inch to an inch wide.
Number of Servings: 21
Recipe submitted by SparkPeople user KENTJAVA44.
Break up ground beef into a large bowl.
In a medium bowl, mix together using a wire whisk the onion soup mix and the evaporated milk. Pour that mixture over the ground beef and mix well with your hands. Divide the beef mixture between 2 loaf pans. In a small bowl, mix the ketchup, mustard, and brown sugar, and spoon over the meat. You can use as little or as much as you would like. The last time I made this, I ended up with about 1/4 cup leftover "sauce" that I saved for the kids to dip their meatloaf into. Place the loaf pans on a cookie sheet (just incase you boil over with any of the meat drippings), and place in the oven on the middle rack for about an hour. Check the meat and if the juices run clear, it is done. If you cut into it and looks too pink for you cook it for another 15 or 20 minutes. Sometimes depending on the thickness of the meat loaf, it will take longer. There will be enough in this recipe to divide among 3 smaller size loaf pans if you prefer. This freezes well. To reheat - take from freezer and put in the oven for 35 minutes. This recipe makes approximately 21 slices (with my pans) that are about 3/4 of an inch to an inch wide.
Number of Servings: 21
Recipe submitted by SparkPeople user KENTJAVA44.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 7.3 g
- Cholesterol: 57.0 mg
- Sodium: 450.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.2 g
- Protein: 20.2 g
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