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Cool-Kitchen Meat Loaf Recipe

Cool-Kitchen Meat Loaf Recipe

Juicy slices of this tender meat loaf are wonderful served with a homemade sweet-and-sour sauce. It's an easy way to fix supper, especially when the weather is too hot to turn on the oven. Plus, cleanup is a breeze because you just toss out the foil pans. -Susan Taul, Birmingham, Alabama
TOTAL TIME: Prep: 10 min. Grill: 30 min. YIELD:6 servings

Ingredients

  • 1 cup soft bread crumbs
  • 1 medium onion, chopped
  • 1/2 cup tomato sauce
  • 1 egg
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
  • SAUCE:
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons prepared mustard

Directions

  • 1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into two loaves; place each loaf in a disposable 8-in. x 4-in. loaf pan. Cover with foil.
  • 2. Prepare grill for indirect heat. Grill, covered, over medium heat for 30 minutes or until the meat is no longer pink and a thermometer reads 160°.
  • 3. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over meat loaves before serving. Yield: 2 loaves (3 servings each).

Nutritional Facts

1 slice: 276 calories, 10g fat (4g saturated fat), 105mg cholesterol, 1163mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 24g protein .

Reviews for Cool-Kitchen Meat Loaf

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MY REVIEW
shortbreadlover 223325
Reviewed Mar. 22, 2015

"i like this recipe iti is quick and easy to make. plus my family really enjoyed it. will make again"

MY REVIEW
zookeeperk 53346
Reviewed Jan. 27, 2014

"They ate the WHOLE thing in one sitting!! This is a KEEPER!!!"

MY REVIEW
robynrenee 71510
Reviewed Nov. 13, 2011

"My husband does not care for meatloaf...and he really enjoyed this one!!! I will continue to make it from now on."

MY REVIEW
patriotsgrl 70727
Reviewed Jul. 29, 2011

"delicious and very moist!"

MY REVIEW
pjincze 70726
Reviewed Dec. 29, 2009

"I've been making this recipe for over a year now. I add more brown sugar to the sauce and a little white sugar or splenda and less mustard and vinegar. It is absolutley fantastic! One of our family's favorites!"

MY REVIEW
Hannah0418 75631
Reviewed Sep. 12, 2009

"good grief - don't use the foil pans if you don't want them ending up in someone else's backyard. no need to judge - she's probably "green" in other ways - just like you."

MY REVIEW
virginiabluis 29740
Reviewed Aug. 21, 2009

"As with any recipe, each family can make whatever adjustments they deem appropriate. I loved it just the way it was and washed out the tins to recycle. I really liked having the two loaves. With just 2 of us, one went in the freezer and leftovers from each loaf made delicious sandwiches the next day."

MY REVIEW
kathleenthirteen 53344
Reviewed Aug. 21, 2009

"And when you "just toss out the foil pans," where do you think they are going? To someone else's back yard! Reduce, reuse, recycle."

MY REVIEW
dboza1 33846
Reviewed Aug. 21, 2009

"Wow, sounds good but way TOO much sodium!"

MY REVIEW
resm2007 27008
Reviewed Aug. 20, 2009

"Sounds like a good idea, but I would want more flavor, so I would add the usual green peppers, tomatoes and garlic to the above ingredients."

MY REVIEW
anirose2 20701
Reviewed Aug. 20, 2009

"Oats are gluten unless you are using certified gluten free oats!!!

anirose2"

MY REVIEW
KJ1 65750
Reviewed Aug. 20, 2009

"Also, using oats makes the meatloaf gluten-free!!! That's what I always do....no one knows except the gluten-free eater in your life who is SO excited!!!!!!"

MY REVIEW
klockney 26401
Reviewed Aug. 20, 2009

"I use old fashioned oats for my meatloaf in place of bread crumbs, gives fiber and great texture"

MY REVIEW
britishlady 65749
Reviewed Aug. 20, 2009

"great idea"

MY REVIEW
britishlady 29739
Reviewed Aug. 20, 2009

"good idea"

MY REVIEW
fastquilter56 25027
Reviewed Mar. 24, 2009

"Needs some fibre!! I think i'll add some bran or oatmeal (just a little) to give it more texture."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.