Meatloaf with a Crunchy Topping

Pat Duran


I decided to make something different with my meatloaf today--I wanted something moist and yet had a crunchy outer crust...I think I pulled it off--I didn't have any eggs so I used something else as a hold together agent..It worked out just fine...

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makes about 10-12 slices


20 Min


1 Hr 25 Min




2 lb
ground beef, lean
2 Tbsp
worcestershire sauce
1/2 c
diced onions
2 1/2 tsp
seasoned salt
2 tsp
ground mustard,dry
2 tsp
brown sugar
1/4 c
1 tsp
1/2 c
kahlua and cream
1/3 c
1 Tbsp
italian seasoning
2 tsp
minced garlic
1/2 c
yellow cornmeal
1/2 pkg
seasoned stuffing mix,crushed

Directions Step-By-Step

Preheat oven to 375^. Line a cookie sheet with foil -making a flat surface with the edges turned up so the grease will not seep out..spray lightly.Set aside.
Place the Stuffing in a plastic bag and roll coarsely; place them out evenly on a sheet of waxed paper.
Place the meat in a large bowl and add all the ingredients..except the stuffing crumbs, these make up the crust; mix well- I use plastic gloves or you can use baggies on my hands and mix the heck out of the mixture..
Form the mixture into a big fat log-or like a big ham. Place it on the crumbs and then turn over to coat the other side and any spots without crumbs.
Place loaf on the sprayed foil trough.
Bake in oven at 375^ for 30 minutes then turn oven down to 350^. Continue baking for another 40 minutes or until center of meat reaches 160^. Remove meat to a serving platter , using 2 egg spatulas.Enjoy! Hope you like it....

About this Recipe

Main Ingredient: Beef
Regional Style: American