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Nothing says "home" like a classic meat loaf, the ultimate comfort food. The glaze adds a salty-sweet finish.

Source: Martha Stewart Living, February 2011
Total Time Prep Servings



Cook's Notes

Uncooked meat loaf can be frozen, wrapped in plastic, for up to 1 month. Thaw in refrigerator overnight, then proceed with step 2. Baked meatloaf can be refrigerated for up to 2 days.

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How would you rate this recipe?
  • mrsmelissaanneyoung
    13 APR, 2015
    I make 2 glazes, 1st one is the original glaze in the recipe and the 2nd is for me and my kids because the kids hate spicy and I just can't eat it anymore. In the second recipe I use A1 sauce instead of Worcestershire.
  • andreakrahn
    24 JUN, 2013
    Love the ground meat mixture that can be pre-made and frozen. So easy and the most flavorful meatloaf I have ever tasted with no dicing. Onion, garlic and egg are pureed as are home-made breadcrumbs (SO much better than store-bought and you get to use up your stale bread).

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