For a meatloaf, this was great - possibly the best I've had. My hubby proclaimed it was "a hit" after our kids consumed most of it (my 14 yr old had triple helpings). I didn't really make any changes, just a few necessary ones. I didn't have saltines, so I used bread crumbs. Also, I had quite a bit of left-over tomato sauce (had the 15 oz size can rather 8 oz), so I mixed half tom. sauce with a good amount of catchup and added another Tbs of corn syrup to match. Ultimately, I suspect the quantities added up to the original recipe as I didn't use the entire glaze. Also, I baked until the meat reached 155 or so degrees for about 40 minutes (glazed after 30 minutes) and let rest for an additional 10 minutes. Came out perfectly moist. Served this with mashed potatoes and corn on the cob. Family was fully satisfied.
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For a meatloaf, this was great - possibly the best I've had. My hubby proclaimed it was "a...