Down-Home Meat Loaf Recipe

Down-Home Meat Loaf Recipe photo by Taste of Home

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Many people cringe when they hear the term "meat loaf", but it's one of my favorite foods that Mom made while I was growing up. I love the ketchup topping, and the loaf freezes well. -Daria Burcar Rochester, Michigan

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Down-Home Meat Loaf Recipe

Prep: 15 min. Bake: 1-1/4 hours + standing

Yield: 8 Servings

15 75 90

Ingredients

2 eggs, beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tablespoons prepared horseradish
1-1/2 teaspoons salt
1 teaspoon ground mustard
2 pounds ground beef
1/4 cup ketchup

Directions

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 1 hour. Spread with ketchup; bake 15-20 minutes longer or until a meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 294 calories, 16 g fat (6 g saturated fat), 129 mg cholesterol, 678 mg sodium, 10 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Down-Home Meat Loaf in Taste of Home February/March 2005, p36

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Down-Home Meat Loaf

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Reviewed on Nov. 06, 2009 by pjrn

I've never been much of a meatloaf fan, but I've made this several times and love it. It's my go to recipe to make and give to new moms, sick friends, etc. They always ask for the recipe - I've even had other people ask me for the recipe because the person I made it for told them how good it was! I always make 2 at time -because it's easy but messy. I freeze my 2nd one uncooked that way it doesn't taste like re-heated leftovers when we eat it.