A meatloaf with a twist. The peaches add a sweet touch and go well with the ground beef.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.

  • Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.

  • Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

Nutrition Facts

260.8 calories; 11.6 g protein; 17.4 g carbohydrates; 72.7 mg cholesterol; 407.7 mg sodium. Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/09/2006
My husband ( who is not a meatloaf lover) thought this was the best meatloaf he has had yet. i thought it was good but was quit a bit too sweet. I also thought it had too much bread crumbs. next time I make it i will only add a tbsp. of brown sugar and maybe half the amount of breadcrumbs. the peaches suprisingly taste very well with the meat! Read More
(29)

Most helpful critical review

Rating: 3 stars
05/18/2010
As is 3 stars. Recommended changes: Do not form the meat loaf as directed otherwise you will have a big pool of fat on top of your meatloaf. Just form like a traditional meatloaf. Skip using sliced peaches and use a peach preserve instead. I think this balances out the meatloaf to sweetness ratio better. Read More
(17)
124 Ratings
  • 5 star values: 71
  • 4 star values: 34
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
06/09/2006
My husband ( who is not a meatloaf lover) thought this was the best meatloaf he has had yet. i thought it was good but was quit a bit too sweet. I also thought it had too much bread crumbs. next time I make it i will only add a tbsp. of brown sugar and maybe half the amount of breadcrumbs. the peaches suprisingly taste very well with the meat! Read More
(29)
Rating: 5 stars
04/24/2006
B ecause of this recipe I became a member today. I thought it was a strange recipe and thats is exactly why I had to try it and hands down it was one of the most unique meals I have ever had. After I made it I had to call me mom and tell her about it as a matter of fact I'll be making it for her to try I called my bestfriend as well. I'll be making this one over and over again. I love meatloaf and I love peaches so this was GREAT!!!! Read More
(27)
Rating: 5 stars
01/15/2003
What a neat combo! I made it for my parents and we all enjoyed the interesting twist on meatloaf. I used fresh peaches instead of canned and it still tasted amazing. Read More
(23)
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Rating: 5 stars
08/11/2006
My husband has been asking for something new. Well he got it!! You should have see his face when I uncovered this dish. He was most delighted of the taste. My whole family loved it. I will be making again and again. Thanks Read More
(19)
Rating: 5 stars
08/09/2010
This recipe didn't sound very good but after reading some of the reviews I decided to give it a try plus I have a ton of fresh peaches. I had to use 2 lbs of ground beef because a 1 lb meatloaf is just not enough for my family. I ran out of breadcrumbs at 3/4 cup so I used enough French fried onions to make 1 cup and I used 1 cup of chopped sweet onions. I used fresh peaches sliced with the skin on and I doubled the sauce. It was really good. Hubby said it was okay but my one son and I both loved it (my other son refuses to eat meat loaf period). I will definitely make this again. Read More
(17)
Rating: 3 stars
05/18/2010
As is 3 stars. Recommended changes: Do not form the meat loaf as directed otherwise you will have a big pool of fat on top of your meatloaf. Just form like a traditional meatloaf. Skip using sliced peaches and use a peach preserve instead. I think this balances out the meatloaf to sweetness ratio better. Read More
(17)
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Rating: 4 stars
07/26/2010
I made this last night for company and got rave reviews. Everyone took seconds. The loaf is a little denser than I normally prefer but wasn't a problem. I used 8 small fresh peaches and mixed the slices in with the sauce. I used only 1/2 tsp of salt which was plenty. I shaped it into a normal meatloaf (with the indentation in the center to hold peaches & sauce). I just couldn't see where all the juices and fat were going to go other than the bottom of my oven otherwise. I prepared it a bit ahead of time (about 1.5 hrs) and reheated for dinner. After cooking I found the loaf solid enough to easily transfer it to a serving platter without mishap. Oh last thought - I couldn't see the point of pricking the uncooked meatloaf with a fork before baking. Meatloaf by its very nature is a permeable thing. However I can see pricking it before adding the peaches and sauce - although I didn't bother. Fresh peaches tasted fresh: even after baking and reheating there was no doubt these were fresh peaches. We got to talking about how compatible fruit and meat are: turkey/cranberry sauce ham/pineapple and so on. Peaches and meatloaf is a great combination. Thanks for the post I'll be making this again. BTW - I served it with mashed potatoes & caramelized onions homemade baked beans and fresh tomatoes. Read More
(15)
Rating: 3 stars
05/27/2010
This was ok. It wasn't terrible, but it the flavors were kind of odd together. Read More
(13)
Rating: 5 stars
10/05/2010
This was so good and so easy. The meatloaf turned out juicy and the peaches were a perfect complement. Even better the second day. I doubled the sauce topping because it just didn't seem like enough. I also added about a teaspoon of ginger and I might even add a little more next time but my husband and I loved it and it's going in the recipe rotation! Read More
(13)