Rempel Family Meatloaf
I've made this meatloaf a few times and it is a definite 5 stars with the changes I made. Totally new recipe, I know, but it's sooo good this way I just had to share (-:
I halved the onion soup (next time I'll just cut it down by a quarter), added a few extra squeezes of ketchup, liquid smoke (maybe 1 tbsp), worcestershire sauce (maybe 2 tbsp), cayenne pepper (1/2 tsp), and 1/4 c brown sugar. I subbed the plain crackers with cheddar goldfish crackers.
The glaze mentioned in one of the first few reviews is a must, as is placing bread on the bottom of the pan to reduce grease. You could just dump it out a few times while cooking. I did that the first time I made it and it worked out fine. I wouldn't try it when I double the recipe, as I did this time.
I didn't have time for the loaf to cook so I just threw it into the skillet and browned the out of it. Again, I did double the recipe and it took maybe 10 minutes for a third of the batch to cook. It turned out to be a delicious "loose meat" sandwich on country potato bread, topped with American cheese and a little mayo. The extra onion soup mix wasn't missed when this recipe is used as a sandwich filling, but I'll be sure to add that onion soup (minus a quarter) the next time I make it in loaf form.
Think I'm in the mood for a snack lol
1 user found this review helpful
Jan. 16, 2014