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Cranberry Meat Loaf

SUBMITTED BY: Denise Hoover

"A tangy cranberry sauce---with the interesting ingredient of sauerkraut---gives this meat loaf a holiday flavor. My mother and I have been making this recipe for years. - Denise Hoover, Colorado Springs, Colorado"
PREP TIME  25 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 eggs
  • 1/2 cup beef broth
  • 1 1/2 cups soft bread crumbs
  • 1 envelope onion soup mix
  • 3 pounds lean ground beef
  • SAUCE:
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 (14 ounce) can sauerkraut - rinsed, drained and chopped
  • 1 (12 ounce) bottle chili sauce
  • 1 1/3 cups water
  • 1/2 cup packed brown sugar

DIRECTIONS

  1. In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Pour over meat loaf. Bake, uncovered, at 350 degrees F for 1-1/4 hours or until the meat is no longer pink and a meat thermometer reads 160 degrees F.

FOOTNOTE

  • To make canned sauerkraut less salty, place it in a sieve and rinse with cold water. Drain well before using.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2008 by Khristin
I found this meatloaf to be a little on the dry side, so I would recommend using a ground beef... MORE


 
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