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...


★★★★★ 1 vote

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

How to Make Meatloaf with a Crunchy Topping


  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....

Printable Recipe Card

About Meatloaf with a Crunchy Topping

Main Ingredient: Beef
Regional Style: American

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