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


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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


  • 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....

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About Meatloaf with a Crunchy Topping

Main Ingredient: Beef
Regional Style: American

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