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 vote
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
How to Make Meatloaf with a Crunchy Topping
- 1Preheat 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. - 2Place 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..
- 3Form 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. - 4Bake 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....
