This is our family meatloaf recipe. Originally, it used 2 pounds of ground beef. But as our huge son began working out and playing football, I continued to modify the recipe until it became this 5-pound meatloaf, and I never make it any smaller. If you need to serve a crowd (or a hungry boy or two), this is the recipe for you. I guess you could cut it in half… but what’s the fun in that?
PS: It freezes well, makes super leftover meatloaf sandwiches, and is the ultimate in comfort foods!
Easiest Meatloaf Ever!
Ingredients
- 5 lbs ground chuck
- 5 large eggs
- 1 can of chicken broth
- 2 packages of dry onion soup mix
- ½ cup of water
- 2 boxes of Chicken-flavor Stuffing Mix
- TOPPING:
- 2 cups ketchup
- 2 cups brown sugar
- ½ cup mustard
- ¼ cup vinegar
Directions
- Stir the chicken broth, onion soup mix, and water together.
- Mix all of the ingredients together in a LARGE bowl. (I wear rubber gloves to do this.)
- Divide the meat into two even loaves, and place on (or in) desired pan.
- Bake at 375 degrees for 1 hour.
- While meat is baking, mix up topping (set aside some for later)
- After meat has cooked an hour, pour topping on top, and bake for 10 more minutes.If freezing, bake both loaves without topping before freezing, then add topping when you reheat.
If you are making one loaf to eat and one to freeze, bake one loaf without the topping, then wrap and freeze. When ready to use, mix up a fresh half-batch of topping when you thaw and reheat it.
