Meatloaf with a Crunchy Topping

Pat Duran

By
@kitchenChatter

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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Comments:

Serves:

makes about 10-12 slices

Prep:

20 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

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
ketchup
1 tsp
pepper
1/2 c
kahlua and cream
1/3 c
milk
1 Tbsp
italian seasoning
2 tsp
minced garlic
1/2 c
yellow cornmeal
1/2 pkg
seasoned stuffing mix,crushed

Directions Step-By-Step

1
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.
2
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..
3
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.
4
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