Rempel Family Meatloaf
"A dramatic change to the ordinary meatloaf that will please your palette! (Recipe from Connie Rempel at AllRecipes)"
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs lean ground beef
- 1⁄2 cup crushed round buttery cracker
- 3⁄4 cup shredded cheddar cheese
- 1 (1 ounce) package dry onion soup mix
- 2 eggs, beaten
- 1⁄4 cup ketchup
- 2 tablespoons steak sauce
directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9x5 inch loaf pan.
- Bake in preheated oven 45 to 60 minutes, until no longer pink.
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Reviews
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This recipe is a big hit on allrecipes.com. I have made this recipe about 15 times, and only twice has it been ruined. Those two times were the result of a poor meatloaf pan. It is very important to have a good nonstick pan, and also one that has a good lip. I'm no cooking expert, but I definitely noticed that when we used a light, shiny, thin meatloaf pan with no nonstick surface, it deflected heat and made cooking time much longer resulting in a tough, hamburgery meatloaf that is disappointing and can put off a big meatloaf fan for quite a while. It's worth the investment to get a good pan, and we noticed that it was dark grey and definitely nonstick. A bad pan can make or break your meatloaf. Also, how well you combine your meatloaf can really affect how it holds its form. If you don't mix up the ingredients enough, you will be able to tell because the meatloaf will have a giant crack in the middle, and certain parts will be overcooked, and some undercooked. It's important to flatten it out evenly instead of letting the middle be thicker than the rest, which is asthetically pleasing, but doesn't cook as well. I always double wrap to the lip with foil very tightly, and after about 45 minutes, I drain the grease and cook it for the last 15 minutes uncovered to get it just right on top, and then drain again. I've seen some people talk about putting white cheddar cheez-its in, and that helped a little. I also substituted quick oats for crackers once, and it was about the same but less salty (so don't be afraid to do this if you are in a pinch). -
DH just LOVED this meatloaf. Meatloaf is one of his favorites, and I always make it a little different each time. I saw this recipe and thought it sounded good. I used Emeril's steak sauce and I had some nice Amish Colby/Cheddar cheese. The only thing I added was that topping my husband loves - Some ketchup, brown sugar, Dijon mustard and a little horseradish mixed together. Spooned over the top for the last half hour ro so. He wants this one again and is enjoying sandwiches on nice marble rye bread for lunches!! -
Thanks for a good meatloaf recipe. I like to have a change now and then and this was very good. I used smoked swiss cheese as that was what I had and it was so good. I just dumped it all into a bowl and mixed it and it came out fine. Can't wait to have meatloaf sandwiches! Thanks, Carole in Orlando
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This is one of the best meatloafs I ever made. The kids love it too.
Tweaks
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This recipe is a big hit on allrecipes.com. I have made this recipe about 15 times, and only twice has it been ruined. Those two times were the result of a poor meatloaf pan. It is very important to have a good nonstick pan, and also one that has a good lip. I'm no cooking expert, but I definitely noticed that when we used a light, shiny, thin meatloaf pan with no nonstick surface, it deflected heat and made cooking time much longer resulting in a tough, hamburgery meatloaf that is disappointing and can put off a big meatloaf fan for quite a while. It's worth the investment to get a good pan, and we noticed that it was dark grey and definitely nonstick. A bad pan can make or break your meatloaf. Also, how well you combine your meatloaf can really affect how it holds its form. If you don't mix up the ingredients enough, you will be able to tell because the meatloaf will have a giant crack in the middle, and certain parts will be overcooked, and some undercooked. It's important to flatten it out evenly instead of letting the middle be thicker than the rest, which is asthetically pleasing, but doesn't cook as well. I always double wrap to the lip with foil very tightly, and after about 45 minutes, I drain the grease and cook it for the last 15 minutes uncovered to get it just right on top, and then drain again. I've seen some people talk about putting white cheddar cheez-its in, and that helped a little. I also substituted quick oats for crackers once, and it was about the same but less salty (so don't be afraid to do this if you are in a pinch).
