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Just like Mom used to make
Ah, the classic meatloaf. Few foods conjure up thoughts of home like this quintessential American recipe. Served fresh out of the oven, this simple, flavorful dish continues to reign supreme as a main course for families coast to coast. Our Mom's Meatloaf Starter honors this traditional dish by using only the finest ingredients to create a delicious main course that's perfect for today's busy lifestyles.
Tomato Paste, Tomatoes (diced tomatoes, tomato juice, citric acid, calcium chloride), Brown Sugar, Pure Cane Sugar, Onion, Worcestershire Sauce (distilled vinegar, molasses, water, sugar, onions, anchovies [fish], salt, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), White Vinegar, Water, Red Bell Pepper, Green Pepper, Carrot, Garlic, Cider Vinegar, Balsamic Vinegar (naturally occurring sulfur dioxide), Molasses, Dried Garlic, Dehydrated Onion, Salt, Spices, Paprika
I used meatloaf mix (2 lb); plain panko breadcrumbs, diced half an onion and sweated. Used three/fourths jar and the rest on top. I shaped two loaves free form and froze one - It is the best meatloaf ever and loved that it was slightly crispy outside and tender and flavorful inside. Also like how easy it was to mix into the beef mix so that is was evenly distributed. I think the flavors were just right and am looking forward to a meatloaf sandwich for lunch!
Sandy, Thornton, NH
I used only 1/2 jar for one meatloaf (about 1 3/4 lb meat) and followed instructions on side of jar. Didn't have plain breadcrumbs so used finely crushed ritz crackers instead. Cooked w meat thermometer until 165 degrees, let sit for 10 min. I will definitely use this meatloaf starter again. Best meatloaf I've ever made. My husband & I loved it. Was slightly crispy on outside and incredibly moist on the inside.
Bought this at your store in York ME last Saturday, tried it tonight. Was astonished to read that one meatloaf uses the entire jar! Went ahead & followed directions. Aroma is fantastic! The sauce overpowers the taste of the dish and the loaf doesn't firm up the way I think meatloaf should. By the way, the Mom's cost way more than the ground beef. Next time I would use 1/2 the amount stated.
Anonymous, Andover, MA