Tangy Meatloaf

Name: Tangy Meatloaf
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup ketchup; 2 tbsp brown sugar; 1/2 tsp dry mustard; 4 tsp worcestershire sauce; 2 tsp seasoned salt; 1 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp ground black pepper; 1 egg; 1 1/2 cup corn chex (or chex of your preference) (corn & rice are gluten-free); 1 lb ground beef

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Good

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Good

Saved

Ingredients

10 mins

4 servings

1/2 cupketchup
2 tbspbrown sugar
1/2 tspdry mustard
4 tspworcestershire sauce
2 tspseasoned salt
1 1/2 tsponion powder
1/4 tspgarlic powder
1/4 tspground black pepper
1egg
1 1/2 cupcorn chex (or chex of your preference) (corn & rice are gluten-free)
1 lbground beef

Saved

Steps

10 mins

1

In large bowl, combine ketchup, brown sugar, & mustard. Reserve 4 tbsp for topping.
2

To remaining mixture add worcestershire sauce, salt, onion powder, garlic powder, pepper, & egg. Blend well. Stir in chex. Let stand 5 minutes.
3

Break up chex. Add ground beef. Mix well. Shape into a loaf in shallow baking pan/loaf pan.
4

Bake in 350°F oven for 65 minutes. Spread top with reserved ketchup mixture. Bake additional 15 minutes.