Grammy's Kitchen · Meatloaf · Herb Stuffing Meatloaf
One of 44 meatloaf recipes we measured
2 cooks on thesouthernladycooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 44.
| this recipe | typical | |
|---|---|---|
| egg | 11% | 11% |
| dairy | 0% | 7% |
| aromatics | 6% | 17% |
| sweetener | 0% | 19% |
| salt | 0% | 1% |
| liquid | 66% | 8% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounce box Savory Herb Stove Top Stuffing |
| 454 g | 1 lb lean ground beef |
| 454 g | 1 lb Italian Sausage (we used mild, if you like it spicy get the hot version. ) |
| 100 g | 2 large eggs |
| 32 g | 2 tablespoons Worcestershire Sauce |
| 2 tabelspoons all purpose flour | |
| 600 g | 2-3 cups beef broth (2 cups if you don't use the onion soup. 3 cups if you do. ) |
| 28 g | 2 tablespoons butter |
| 1 g | 1/2 teaspoon black pepper |
| 16 g | 1 tablespoons Worcestershire Sauce |
| 57 g | 1 2 ounce packet Lipton Onion Soup Mix (optional) ( see instructions below) |
Method: 8 steps, published by thesouthernladycooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh, yes, Ma'am! I reckon I'll be cooking this for supper today!” — a cook, 5.0★
“Different & good....” — a cook, 4.0★