Knottsberry Farm Meatloaf

Name: Knottsberry Farm Meatloaf
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 lb ground beef; 1 lb hot sausage; 1 small onion, chopped; 1 large carrot, grated; 3 eggs; 1 package saltine crackers, crushed; 1/4 cup ketchup; 1/4 cup Worcestershire sauce; 1/2 cup ketchup; 1/2 cup mustard; 1/3 cup brown sugar, packed

Submitted by Diana Adcock

"This a copycat recipe from Knottsberry Farm in California. Makes good next day sandwiches"

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photo by suzihomebaker

Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 lb ground beef
1 lb hot sausage
1 small onion, chopped
1 large carrot, grated
3 eggs
1 package saltine crackers, crushed
¹⁄₄ cup ketchup
¹⁄₄ cup Worcestershire sauce
¹⁄₂ cup ketchup
¹⁄₂ cup mustard
¹⁄₃ cup brown sugar, packed

directions

Mix together ingredients from ground beef to worcestershire sauce.
Shape into 2 small loaves or 1 big one.
Mix together the ketchup-mustard-brownsugar- and pour on top of meatloaf.
Bake at 350 for 1 hour and 15 minutes.

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Reviews

It was a tasty meatloaf. I thought the carrots were a nice addition. I used mild Italian sausage for the hot sausage and had to skim off the fat a few times as it cooked. The sauce was a bit too sweet for my taste. Next time I make it (and there definitely will be a next time} I think I will cut back a bit on the sugar and wait to put the sauce on the top until it is nearly cooked through and I have de-fatted the juices.

Sharlene~W
I only used 1/4 c. instead of 1/2 c. mustard in the topping. This is a delicious change for us!

ruth detroit area
Followed this to the letter--very easy & very Tasty. A pleasant change from ho-hum meatloaf. The zip from the hot sausage was a great addition & went well with the combo of flavors in the topping.

Iron Bloomers
This was really good. I had some leftover sausage from spagetti lastnight so I removed the casings and added to this receipe.

tamibic
Loved this recipe! I took a cue from another reviewer and used a muffin pan. We're trying to watch our calories, so I wanted to divide the servings in half. I put it in 12 muffin cups and cooked it for one hour, and it was YUMMY. We loved the sauce, but it makes a lot so next time I'll probably cut it in half to reduce the calories a little more. It was WONDERFUL, and a real keeper!

Chef SuzyQ

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Tweaks

OooooKaaaay. . .First of all, you need to know that I HATE MEATLOAF. That said, this is one of the tastiest meals I've ever had. Can this really be that dreaded stuff? I followed the recipe exactly except for shorting the mustard in the sauce slightly and adding just a tad of salsa to cut the sweetness. Next time I'll just cut the brown sugar. Oh, and I used buffalo instead of beef. (I have a lot of it.) Aaaah, but this was delicious. Should I confess I had a second slice? Hope the cold meatloaf sandwich at midnight will be equally as good. Many thanks to you, DiB.

Jezski
Skipped the carrots and used bread crumbs instead of the cracker crumbs. This was great stuff- made awesome sandwiches the next day.

BothFex