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“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”
READY IN:
1hr 20mins
SERVES:
4-5
YIELD:
1 meatloaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  5. ENJOY!
  6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
  7. **Recipe should be"plump" from the addition of the milk or Half & Half.
  8. It should NOT be runny.
  9. ***A second batch of sauce served hot is good to serve with the meatloaf.
  10. 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.

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