MEATLOAF WITH A CRUNCHY TOPPING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Meatloaf with a Crunchy Topping image

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...

Provided by Pat Duran

Categories     Meatloafs

Time 1h45m

Number Of Ingredients 14

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

Steps:

  • 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....

There are no comments yet!