Meatloaf with a Crunchy Topping
By
Pat Duran
@kitchenChatter
1
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...
Rating:
★★★★★ 1 vote5
Comments:
Serves:
makes about 10-12 slices
Prep:
20 Min
Cook:
1 Hr 25 Min
Method:
Bake
Ingredients
-
2 lbground beef, lean
-
2 Tbspworcestershire sauce
-
1/2 cdiced onions
-
2 1/2 tspseasoned salt
-
2 tspground mustard,dry
-
2 tspbrown sugar
-
1/4 cketchup
-
1 tsppepper
-
1/2 ckahlua and cream
-
1/3 cmilk
-
1 Tbspitalian seasoning
-
2 tspminced garlic
-
1/2 cyellow cornmeal
-
1/2 pkgseasoned stuffing mix,crushed
How to Make Meatloaf with a Crunchy Topping
- 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....
