Gingersnap Meat Loaf

Gingersnap Meat Loaf

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Lynette !


This is a sweeter meatloaf recipe, making it perfect for kids! This is a German influenced meatloaf.


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15 Min
1 Hr 20 Min


  • 2 large
  • 1/4 c
  • 1 1/2 lb
    ground chuck
  • 1/2 c
    crushed corn flakes cereal
  • 1/2 tsp
  • 1/4 tsp
  • 1 medium
    onion, chopped
  • 1 Tbsp
    plus 1 teaspoon shortening, melted
  • 8 oz
    can tomato sauce
  • 1 c
  • 5
    gingersnaps, crushed
  • 1 1/4 tsp

How to Make Gingersnap Meat Loaf


  1. Combine the eggs and 1/4 cup water in a large bowl, beating with a wire whisk until blended. Add the ground beef and the next 3 ingredients; stir well. Shape into a loaf; place in an ungreased roasting pan.
  2. Combine the onion and the shortening; toss to coat. Place the onion mixture around the meat loaf. Bake, uncovered, at 425 degrees for 10 minutes. Remove from the oven. Reduce the oven temperature to 350 degrees.
  3. Combine the tomato sauce, 1 cup water, crushed gingersnaps, and sugar in a small saucepan; stir well. Bring the mixture to a boil; reduce heat and simmer, uncovered for 5 minutes.
  4. Pour the sauce over the meat loaf. Cover and bake at 350 degrees for an hour. Remove the meat loaf to a serving platter. Skim the fat from the sauce. Serve the meat loaf with the sauce.

Printable Recipe Card

About Gingersnap Meat Loaf

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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