Meatloaf + Bonus Real Life Tip

Even with the rising cost of meat, meatloaf is one of my favorite meals, and despite what you may think, it’s not difficult. Though, to be fair, we raise a steer every few years, so I’m not tied to the cost of meat in the grocery store. I’m not sure how it would work with ground turkey. If anyone tries, let us know.

This is a Betty Crocker recipe that I’ve modified to fit my family. I will post my modifications to the recipe to avoid copyright infringement. If you’d like to see the original, you can find it in a Betty Crocker cookbook (I couldn’t find this exact recipe online).

The Ingredients:

1 1/2 pounds ground beef (I have successfully used 1/2 venison, it was yum)
1/2 cup Italian bread crumbs (or 3 slices bread, torn into small pieces–I did this once. We didn’t like it.)
1 egg
1 cup milk
1 small onion, chopped about 1/2 cup (I rarely measure this, but it’s usually more as I use 1/2 large onion)
1 tablespoon + a splash Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon ground sage
1/4 teaspoon garlic powder (may use less, original recipe calls for 1/8 tsp)
Ketchup, chili sauce, or bbq sauce

The Process:

Usually when I make meatloaf, I’ve forgotten to completely thaw the beef (sad, but true). I’m getting better, but there are days. 😀

Anyway, I learned to mix all the other ingredients first and then add the meat.

Preheat oven to 350°.

In a large mixing bowl–I use an 8-cup measure bowl–add everything but the meat.

Mix well, making sure to break the egg.

Add meat. Mix again.

Once the meat is fully incorporated, flip it into an ungreased 8×8 glass pan (original recipe called for a loaf pan–very hard to clean :p).  Smooth top and tuck edges. I use my fingers to push the meat into center so it’s hardly touching the edges. Makes for easier clean up.

Squirt ketchup on top. The original recipe calls for 1/2 cup for those of you who want exact measurements. I don’t measure this. I just squirt until it’s covered. I have added bbq sauce in the past–when I ran out of ketchup–but my family doesn’t like it as much. I don’t even know what chili sauce is, so I’ve obviously never used that.

Bake for 1 1/4 hours.

It will be greasy, so have a can (I save 28 oz tomato product cans for this) to pour grease into, carefully. (BONUS real life tip: DON’T pour grease down the sink. It’ll clog pipes and make an expensive mess.)

I serve with mashed potatoes and a vegi or applesauce. YUM! Enjoy.

This recipe can be doubled and frozen (slightly undercook, maybe 15 min. less, if you plan to freeze). When my daughter was away at school, she loved my meatloaf, but she didn’t need a whole recipe, so I made a double batch and sent half home with her precut so all she had to do was pull out a small portion to reheat.

I’ve tried other meatloaf recipes, but I always come back to this one.

Happy eating,


Print Friendly, PDF & Email

4 thoughts on “Meatloaf + Bonus Real Life Tip

  1. I’ve never added dry mustard. I’ll have to try that.

    Do you ever make meatloaf muffins? I love them because my people riot waiting for food. It cuts baking time in half. I’ve never thought to freeze them. That would be perfect for my college age daughter. I’m going to steal that idea.

    As for your tip…AMEN! We have a septic system. That would be very costly!

    1. I thought about making meatloaf muffins, but I wasn’t sure of the cooking times, and I’m not very adventurous in the kitchen.

Comments are closed.