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Ultimate Classic Meatloaf Recipe: A Virginia Favorite

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Ingredients

Adjust Servings:
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 - 2/3 cup whole milk or 1/2-2/3 cup half-and-half
4 tablespoons apple cider vinegar

Nutritional information

493.1
Calories
252 g
Calories From Fat
28.1 g
Total Fat
11 g
Saturated Fat
165.2 mg
Cholesterol
1260.5 mg
Sodium
23.2 g
Carbs
0.4 g
Dietary Fiber
18.9 g
Sugars
35.5 g
Protein
232 g
Serving Size

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Ultimate Classic Meatloaf Recipe: A Virginia Favorite

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    Cuisine:

    This has become my go to meatloaf, thank you. While making it one day, I discovered that I was out of apple cider vinegar. My daughter suggested using balsamic vinegar in its place. It took the meatloaf to a new level! Give it a try!

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Yes, Virginia There is a Great Meatloaf,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,This has become my go to meatloaf, thank you. While making it one day, I discovered that I was out of apple cider vinegar. My daughter suggested using balsamic vinegar in its place. It took the meatloaf to a new level! Give it a try!,Thanks for sharing!


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    Steps

    1
    Done

    Meatloaf: Combine Meat Loaf Ingredients and Place Into a Loaf Baking Dish.

    2
    Done

    Smooth Out Top.

    3
    Done

    Sauce: Combine Sauce Ingredients and Pour on Top and Sides of Meatloaf.

    4
    Done

    Bake at 350f About 1 Hour to 1 Hour 15 Minutes or Until Done.

    5
    Done

    Enjoy!

    6
    Done

    *the Addition of 1 or 2 Teaspoons of Kitchen Bouquet Makes This Recipe Very Good.

    7
    Done

    **recipe Should Be"plump" from the Addition of the Milk or Half & Half.

    8
    Done

    It Should not Be Runny.

    9
    Done

    ***a Second Batch of Sauce Served Hot Is Good to Serve With the Meatloaf.

    10
    Done

    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.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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