Yes, Virginia There is a Great Meatloaf

Chef’s Note

“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”






1 meatloaf




  • 1 12 lbsground beef (ground shoulder roast is good)
  • 1 slicebread (broken or chopped finely)
  • 1 egg
  • 1 smallvidalia onions or 1small type sweet onion, finely chopped
  • 1 teaspoontable salt
  • 14 teaspoonblack pepper
  • 4 tablespoonsketchup
  • 1223 cupwhole milk or 1223 cuphalf-and-half
  • Sauce
  • 4 tablespoonsapple cider vinegar
  • 2 -4 tablespoonsdark brown sugar, packed firm (to taste)
  • 12 cupketchup
  • Directions

  • 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.
  • ENJOY!
  • *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 an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
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