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Willie Hoss' Meat Loaf

 Willie Hoss' Meat Loaf
People usually shy away from meatloaf because it dries out in the oven but this one is always moist and mouthwatering.—Bill Reifsteck, Oak Island, North Carolina
8 ServingsPrep: 15 min. Bake: 1 hour + standing

Ingredients

  • 1-1/2 pound lean ground chuck
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    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 eggs, beaten
  • 1 cup cracker crumbs
  • 1 cup ketchup
  • 1/2 to 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Additional ketchup, optional

Directions

  • In a large bowl, combine all ingredients except last one. Press into
  • a 9-in. x 5-in. loaf pan. Top with additional ketchup if desired.
  • Bake at 350° for 1 hour or until no longer pink. Let stand for 15
  • minutes before cutting. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 230 calories, 10 g fat (3 g saturated fat), 105 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot

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Willie Hoss' Meat Loaf (continued)

Wine (continued)
Noir
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