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Rempel Family Meatloaf

Reviewed: Apr. 22, 2013
I am a food lover in my 40s, and this is the best meatloaf I've ever had. I've made this recipe twice myself at home, and the flavors and texture are so incredible. Soft yet holds well together. I can whip it all together in about 20 minutes. I use two pounds of hamburger which yields a pretty thick loaf, but then there's lots of leftovers, and those flavors really soak in overnight. Don't worry about too much of this and that -- it's safe to experiment on this recipe. I tried using different steak sauce last time (Montreal Steak), and a little extra ketchup (I like sauce). Yummy! I also make my own glaze made up brown sugar, ketchup, and worchestire sauce which I brush on about 10-15 minutes before the end of cooking. This meatloaf would probably make my top 10 of all time dinners.
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