Name: Rempel Family Meatloaf
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 1/2 lbs lean ground beef; 1/2 cup crushed round buttery cracker; 3/4 cup shredded cheddar cheese; 1 (1 ounce) package dry onion soup mix; 2 eggs, beaten; 1/4 cup ketchup; 2 tablespoons steak sauce

A dramatic change to the ordinary meatloaf that will please your palette! (Recipe from Connie Rempel at AllRecipes)

Rempel Family Meatloaf

lbs lean ground beef

buttery cracker

cheddar cheese

(1 ounce) package dry onion soup mix

eggs, beaten

ketchup

steak sauce

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9x5 inch loaf pan.

Bake in preheated oven 45 to 60 minutes, until no longer pink.

This recipe is a big hit on allrecipes.com. I have made this recipe about 15 times, and only twice has it been ruined. Those two times were the result of a poor meatloaf pan. It is very important to have a good nonstick pan, and also one that has a good lip. I'm no cooking expert, but I definitely noticed that when we used a light, shiny, thin meatloaf pan with no nonstick surface, it deflected heat and made cooking time much longer resulting in a tough, hamburgery meatloaf that is disappointing and can put off a big meatloaf fan for quite a while. It's worth the investment to get a good pan, and we noticed that it was dark grey and definitely nonstick. A bad pan can make or break your meatloaf. Also, how well you combine your meatloaf can really affect how it holds its form. If you don't mix up the ingredients enough, you will be able to tell because the meatloaf will have a giant crack in the middle, and certain parts will be overcooked, and some undercooked. It's important to flatten it out evenly instead of letting the middle be thicker than the rest, which is asthetically pleasing, but doesn't cook as well. I always double wrap to the lip with foil very tightly, and after about 45 minutes, I drain the grease and cook it for the last 15 minutes uncovered to get it just right on top, and then drain again. I've seen some people talk about putting white cheddar cheez-its in, and that helped a little. I also substituted quick oats for crackers once, and it was about the same but less salty (so don't be afraid to do this if you are in a pinch).

Rempel Family Meatloaf

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 5

Author : Petite Mommy

Ingredients

Instructions

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