Glazed Meat Loaf Recipe

4 3 1
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Glazed Meat Loaf Recipe

Read Reviews
4 3 1
Publisher Photo
"The brown sugar glaze on this meat loaf is what makes it special at any big gathering," says Dorothy Hoffmann of Wheatland, North Dakota. "We usually serve it with baked potatoes, coleslaw, green beans, buns and butter, with cake and coffee for dessert."
MAKES:
100 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
100 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 10-1/2 cups rolled oats
  • 1/4 cup plus 3 tablespoons salt
  • 1-1/2 tablespoons pepper
  • 3-1/2 cups chopped onion
  • 14 eggs
  • 10-1/2 cups milk or tomato juice
  • 21 pounds ground beef
  • GLAZE:
  • 1-1/4 cups ketchup
  • 3/4 cup packed brown sugar
  • 3/4 cup prepared mustard

Directions

In several large bowls, combine the oats, salt, pepper, onion, eggs and milk or tomato juice. Sprinkle beef over mixture and mix well.
Shape into loaves of desired size and place in shallow baking pans. Bake at 350° for 30 minutes.
In a large bowl, combine all of the glaze ingredients; spread evenly over tops of loaves. Bake for about 1 hour more or until no pink remains and a thermometer reads 160°. (Two-pound loaves will need to bake for 1-1/2 hours or until no pink remains and a thermometer reads 160°.) Yield: 100 servings.
Originally published as Glazed Meat Loaf in Taste of Home February/March 1993, p49

Nutritional Facts

1 piece: 257 calories, 14g fat (5g saturated fat), 96mg cholesterol, 619mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 22g protein.

  • 10-1/2 cups rolled oats
  • 1/4 cup plus 3 tablespoons salt
  • 1-1/2 tablespoons pepper
  • 3-1/2 cups chopped onion
  • 14 eggs
  • 10-1/2 cups milk or tomato juice
  • 21 pounds ground beef
  • GLAZE:
  • 1-1/4 cups ketchup
  • 3/4 cup packed brown sugar
  • 3/4 cup prepared mustard
  1. In several large bowls, combine the oats, salt, pepper, onion, eggs and milk or tomato juice. Sprinkle beef over mixture and mix well.
  2. Shape into loaves of desired size and place in shallow baking pans. Bake at 350° for 30 minutes.
  3. In a large bowl, combine all of the glaze ingredients; spread evenly over tops of loaves. Bake for about 1 hour more or until no pink remains and a thermometer reads 160°. (Two-pound loaves will need to bake for 1-1/2 hours or until no pink remains and a thermometer reads 160°.) Yield: 100 servings.
Originally published as Glazed Meat Loaf in Taste of Home February/March 1993, p49

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Reviews forGlazed Meat Loaf

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MY REVIEW
guitpik User ID: 5834220 1788
Reviewed Feb. 20, 2011

"Yes, that could have something to do with it. LOL"

MY REVIEW
KY_Cook User ID: 1619535 3269
Reviewed Jan. 2, 2011

"I think it has 14 eggs in it cause it's made to feed 100 people. The glaze can be made in smaller amounts...it's AWESOME on meat loaf!! :)"

MY REVIEW
Misswendy User ID: 1225440 2416
Reviewed Sep. 10, 2010

"Are there really FOURTEEN eggs in the recipe?"

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