• Glaze:
  • 1 cup of ketchup
  • ½ cup brown sugar
  • 1 teaspoon yellow mustard
  • Mix together and store in fridge until ready to use.
  • Meatloaf:
  • 2 pounds ground beef
  • 3/4 cup Italian seasoned breadcrumbs
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup fresh parsley leaves, chopped (2 Tablespoons dried)
  • 1 teaspoon Italian seasoning
  • 1 small onion, chopped
  • 2 eggs
  • ¼ cup of milk
  • ½ teaspoon each salt and pepper

What really puts the “dang” in my dang good meatloaf is my sweet and savory glaze.  I bake it on during the last 20 minutes and then serve the rest as a sauce for dipping.  With mashed potatoes and peas on the side- you’ll be tempted to make your own exclamation of greatness.

Glaze Directions:

  1. Mix together and store in fridge until ready to use.

Meatloaf Directions:

  1. Mix together well and shape into a log.
  2. Place in a shallow baking dish lined on the bottom with bread slices.
  3. Bake at 350 for about 30 minutes.
  4. Remove foil and smother in half the glaze.
  5. Return to oven for 20 minutes or until middle in no longer pink.
  6. Serve with extra glaze for dipping.

For Meatballs:

  1. Shape into 2 inch balls and brown in fry pan.
  2. Remove and place on rimmed cookie sheet.
  3. Bake at 350 for 30 minutes or until done.

Enjoy your dang good meatloaf!

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