Momma’s Best Meatloaf – seriously!
I think most folks at some point in their lives have had either great experiences with meatloaf or really bad ones. Maybe the meatloaf was a tad dry or maybe it tasted like a lump of beef and nothing else. And if that bad experience came from childhood, and Mom was trying to feed 9 or 10 children, as was a common situation many years ago, she didn’t have the time (or probably the energy) to be fancy-ing it up. It’s cheap it’s a hot meal on the table.
Meatloaf really can taste good
Meatloaf is fairly inexpensive, easy, filling and can feed a lot of folks. And perhaps the name does not help it’s case at all, but let’s face it, when a meatloaf is done right, it is so comforting to the soul. Personally, I’m a meatloaf lover. But if you aren’t, then maybe it’s time you give it a second chance. Because meatloaves need love to, even if they aren’t the prettiest girl showing up to the party.
Ingredients:
1 pound ground beef (80/20 works good)
3/4 cup milk
1 egg
3 slices of bread, torn up into small pieces
1 tablespoon Worcestershire sauce
½ tablespoon onion powder
½ teaspoon salt
½ teaspoon dry ground mustard
¼ teaspoon black pepper
¼ teaspoon hot sauce (or slightly more, to taste)
⅛ teaspoon garlic powder
½ cup ketchup
Directions:
Heat oven to 350F degrees. Combine all ingredients in a large bowl (except ketchup.) Don’t be afraid to get in there with your hands – they work best.
Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan.
Spread ketchup on top of meatloaf.
Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees). Let stand for 5 minutes and serve.
Cook’s Note: This can be made in a loaf pan (with the same cooking time.) Cooking it on a sheet pan will help some of the fat spread away from the meat if you are looking to make this a slightly leaner dish.
Enjoy!
Momma's Best Meatloaf
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Momma's best meatloaf is not the old-school dry meatloaf from our childhood. This ground beef meatloaf is full of flavor and is moist and scrumptious!
Course: Main Course
Cuisine: American
Keyword: The Best Meatloaf
Servings: 4
Calories: 428 kcal
Ingredients
- 1 pound ground beef
- 3/4 cup milk
- 1 egg
- 3 slices bread torn up into small pieces
- 1 tablespoon Worcestershire sauce
- ½ tablespoon onion powder or 1/2 cup finely chopped onion
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce
- ⅛ teaspoon garlic powder
- ½ cup ketchup
Instructions
- Heat oven to 350 degrees.
- Combine all ingredients in a large bowl (except ketchup).
- Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan.
- Spread ketchup on top of meatloaf.
- Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees).
- Let stand for 5 minutes and serve
Recipe Notes
This can be made in a loaf pan with the same cooking time.
Nutrition Facts
Momma's Best Meatloaf
Amount Per Serving
Calories 428 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Cholesterol 126mg 42%
Sodium 832mg 35%
Potassium 548mg 16%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 10g
Protein 24g 48%
Vitamin A 5.7%
Vitamin C 2.2%
Calcium 12%
Iron 19.3%
* Percent Daily Values are based on a 2000 calorie diet.
Want to make it in the Instant Pot? Click HERE to see how!
I'd love for you to add this to the comfort food linky party Brandie!
There is nothing finer than meatloaf. Yours looks delicious!
I really like the idea of using the sheet pan. I was never able to get nice slices out of a loaf pan. I have a veggie meat loaf that was next to impossible to get out of a loaf pan so I think I'll retry it forming it on a sheet pan.
You're so right about meatloaf — I've had mostly bad experiences, though! I've read that great cooks like MLK Fisher and mora Ephron and Laurie Colwin all name meatloaf as one of their all time favorites. I'm tryin yours!
Meatloaf lover here! Your son might just turn out to be a food blogger too.
I love meatloaf! So does my husband and most of my kids thank goodness. It's actually what I am making for dinner tonight lol and this one looks sooo good!
I love it when the kids come in to the kitchen!
Your meatloaf looks great..one of my favorite meals!
this is perfect…BTW i like your kid..he is so sweet
Meatloaf is hit or miss with me. I still can't get excited when I hear my grandma is making it since it was something she made for us every time we came to visit. I get excited when it's a new recipe to try and I haven't made it in months. This looks like a great recipe to try. It's been a long while since I've made meatloaf. I would like to invite you to visit my blog to enter my giveaway. Check it out if you are interested. http://imapretendchef.blogspot.com/2011/08/food-should-taste-good-giveaway.html
I love meatloaf and so does the hubbie. Monkey girl on the other hand hates just about everything. I bookmarked this for later. It has been a while since I have had it.
I miss meatloaf!!! My hubby REFUSES and I do mean REFUSES to eat it, no matter what I do or how amazing I think it is, he just will not touch it… Can I come over next time you make this?!? 😉
I have never made meatloaf, but yours looks really tasty and simple to make! I think I will have to give it a try sometime soon!
Love the pictures of your son – so cute! The meatloaf sounds great with the sauce on top!
Looks like you've inspired a future food blogger! SO cute. I'm a meatloaf lover…and I'm excited the weather is cooling down so we can put this on the menu!
The last time I made meatloaf it didnt turn out so well. I got the recipe from a health cookbook, using lean ground turkey…and basically… it turned out like rubber! lol This sounds wonderful! Bookmarking this one!!
Oh, and Alex is just TOO DANG CUTE!!! : )
Thanks for sharing on Church Supper. We are meatloaf lovers in our house and my boys would love yours b/c of the ketchup. I prefer it w/o, so I'm "mean" and make them dip after it's cooked. Lol Hope to see you back again next week!!
With my mom's recipe, we make individual patties, and some get ketchup, some don't.. Also cook them up on a broiler pan, so any excess fat drains off.
This is funny to me because growing up I always hated my mom's meatloaf. It wasn't until I had someone else's meatloaf that I knew it could be very good. My MIL makes delicious meatloaf, so I started making her recipe and love it. Just this year my dad finally told my mom that he didn't really like her meatloaf. She asked me for my recipe and they love it.:) This looks like a good one!
Heather
I haven't made a good meatloaf in ages! This looks delicious, can't wait to try out your recipe. Thank you for sharing 🙂
-Rachel
You said a mouthful about bad meatloaf and there's plenty out there. Not that of either of our Moms' of course, by definition they were delicious… which in fact they were. So is yours by the look of things Yum!
This brought back a lot of memories—both good and bad (good meatloaf, etc.) This recipe sounds great, though!
Made the meatloaf tonight. Delicious! Thanks for the tip about the bread under the meatloaf as it cooks. It worked wonderful!
Very good!! Yum!! I always put a couple of slices of bacon on top. It gets nice and crispy and some of the flavor goes into the meatloaf. When my kids were at home we all wanted the bacon!!! I love the hint of putting the bread under it….really helps with the grease. This is great cold for sandwiches!! I LOVE your site!!!!
That looks just wonderful, I make mine and it is more of a wet mixture that has to go into a cake pan, but I think I am gonna try this one the next time…mine just like alot of ketchup in the mixture….
I found your blog through Pinterest and I've come back to it over and over. I've liked almost every recipe I've made from your site (only one didn't come out as I'd hoped but was still okay to eat–just didn't get the rave reviews that everything else has). I'm not much of a cook but now have four males in the house and am cooking a lot more than I used to. I'd never made meatloaf before last week when I tried your recipe. It was gobbled up so fast, and I swear, I thought my boyfriend was ready to propose on the spot. I'm making it again tonight and just wanted to thank you for the confidence you've given me to try new recipes. Your site is wonderful and this recipe was fantastic!
Jen -thank you so much for that comment! You made my day!! It really means so much to me to hear that your enjoying the recipes. I hope you find lots more that you love!
Making this right now!!
I made this meatloaf for dinner last night and it was delicious. I cooked the loaf on a sheet pan as suggested (traditionally, I use a loaf pan) and it turned out great! So much more crunchy crust!
Sitting here at 2am cause I can't sleep looking for something for dinner tonight when I came across this, Do you have to use the ground mustard? I have everything else to make but not that. Don't want to have to go to Wally World today, Thanks
I found on google that you can sub regular mustard…. 1 tsp of dry = 1 tbsp mustard
Adding a can of undrained Rotel is something my grandmother has done for years…gives it a kick and keeps it moist since it bakes uncovered:)
My husband and I love a meat loaf every couple of months. I started mixing mine in a large shallow bowl and make a rough form then slide it into my hot, lightly greased 12" cast iron skillet and finish forming it so ends touch the edge of skillet (meat is narrow and long like the shape of loaf pan). it comes out so yummy!
My recipe is a little different. I use crushed Sunshine cheezit crackers instead of bread and I make several mini loaves and pop in the oven so everybody can have their crunchy ends.
Your meatloaf looks great. I also have a picky son who doesn't like onions in his meatloaf. But I grate my onion into the meatloaf and still get that wonderful addition of flavor without having to pick out pieces of onion! You can't even see it! He doesn't even know its in there!!
I make my meatloaf in a cake pan and put cut up potatoes, carrots and onions around it. Veggies baked in meatloaf drippings are to die for.
My meatloaves are never the same twice, like my vegetable soup. I just go through the fridge and start throwing stuff in. Examples: Worcestershire sauce, soy sauce, bbq sauce, A-1, onion powder or diced onions, bell pepper, mushrooms, black olives, garlic powder.
I'm going to try adding milk next time
I doubled the recipe what will that do to the cooking time?
IF you double the recipe, you will need to add to two separate loaf pans. Just cook them side by side. Hope this helps.
Just a tip from a mom with kids all grown now, use a cheap spaghetti sauce in place of ketchup in the meatloaf. It adds great flavor. Also, I always added brown sugar and a little mustard to the spaghetti sauce for the top of the meatloaf. By the way, for the person who suggested grating the onions…brilliant! I wish I had thought of doing that. Oh, the problems that would have solved with my picky kids!
That is a great tip MathewsLisaJ! Will have to try that out! Thanks for giving me some of your wisdom, those picky eaters will drive you nuts!
Just came across your site and this wonderful recipe through Pinterest. Looks and sounds delicious. I live alone and thinking about making this in muffin tins, as a whole pound of meat is way too much for one person
A picky eater here. Those of you grating onion to slip into the meatloaf, if you serve it to a TRULY picky eater, they’ll shove it right back at you. My taste sense for onion is so strong that it can tell if a sandwich maker has handled onion before they made my sandwich … the taste transfers to my bun/bread. Now, I always ask sandwich makers to change their gloves before they make my sandwich. Believe me, I’d know if there is ANY kind of onion (ground, powdered, green, etc.) in anything served to me. So, don’t think you’ll always get away with grating onion, or otherwise “hiding” it in food!
This recipe sounds scrumptious, so I’ll probably divide it into two smaller loaves and make one without onion for myself, and add onion to the other for the other people.
Make sure to change your gloves! Would hate to transfer the flavor of the onions!
Would like to make your meatloaf. We eat honey wheat bread, could I use that or should I use white bread? Can’t wait to try it!
You could use the honey wheat bread.
Hi! I am trying your recipe tonight. I have Italian bread crumbs, could I use this in place of the bread? If so, is it the same amount as the bread? Thanks!
Hi Marissa, sorry I am just seeing your comment. You can absolutely use bread crumbs. 1/3 cup should do it.
Sounds good. John likes it with half ground beef and half sausage. Mom always used crushed saltines. I add about half a diced green bell pepper. The egg is the binder that holds it together. I use two. A little milk added to the egg Letting the loaf rest a few minutes makes it easier to slice. Also I’ve added peeled quartered potatoes in for about the last half hour. Thanks for sharing!
5 stars!!!
Just made this for my family. My picky 10 year old had three helpings, which is a huge win. I doubled the batch using 1# of 80/20 and 1# of ground pork. I also added some crushed saltines to help make the mix a little less wet. In any case, it turned out perfect!
I’m trying this in zuchinni boats. I’ve made this before and it’s delicious.
If I wanted to make these ahead and freeze in 8X4 disposable pans, would I thaw completely in fridge first and then cook as directed or cook from frozen?
Do you cover this or not .