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Mom made this scrumptious main dish frequently when I was growing up. When I first met my husband, he wasn't fond of meat loaf. This is the first meal I prepared for him, and now he requests it often. —Michelle Beran, Claflin, Kansas
Cooking for 2: Mom's Meat Loaf for 2
Nutritional Facts 1 serving (1 piece) equals 268 calories, 9 g fat (4 g saturated fat), 98 mg cholesterol, 810 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Mom's Meat Loaf in Taste of Home June/July 1997, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 22, 2013 by lizp909
So delicious made with ground turkey! I also placed some sliced pickled jalapenos on the meatloaf before pouring on the sauce! YUM!
Reviewed on Mar. 04, 2013 by writeaway
I made this meatloaf recipe (times 2) and some mac 'n' cheese to send to two different families who are coping with sick loved ones. I was a little nervous because I hadn't made it before. I cut it into nice slices before packaging it up for sending, which allowed me to taste a slice first. It was delicious! Both families prefer simple, home-cooked foods and this was just the ticket. When I told my sister about the recipe, she reminded me that our Mom used to use crumbled saltines in her meatloaf way back when...! I only made a couple of slight variations to the recipe here. I used 2 lbs of ground round and I added about 1/3 of a packet of Lipton Onion Soup mix to the recipe (something my Mom always used in meatloaf. I also only made up a half-quantity of the topping sauce because I didn't send any with the meatloaf for serving. I kept a couple slices behind for dinner that night and my husband asked for seconds (there weren't any!). He doesn't even usually like meatloaf!
Reviewed on Feb. 18, 2013 by Marty D.
I've been making this recipe for years, and everyone loves it. It's easy, uses ingredients I usually have on hand, and is great left over. The only thing I change is that I usually add either fresh garlic or garlic powder.
Reviewed on Feb. 14, 2013 by Rileysmom39
This is my most requested dish. When I tell everyone I am making meatloaf the first time they are not so excited but once they eat it they are mad at me if I dont invite them over when I make it.
Reviewed on Feb. 11, 2013 by lberry222
Great!
Reviewed on Dec. 30, 2012 by FrHornist
I always cut the topping down by half because I've found it to be more than enough to cover the meatloaf and still leave some extra for a topping after it cooks.Also, since I usually don't have sage handy, I substitute 1/4 tsp. thyme, 1/4 tsp. oregano, and a few pinches of dried parsley.Oh, and the more onion, the better!
I always cut the topping down by half because I've found it to be more than enough to cover the meatloaf and still leave some extra for a topping after it cooks.
Also, since I usually don't have sage handy, I substitute 1/4 tsp. thyme, 1/4 tsp. oregano, and a few pinches of dried parsley.
Oh, and the more onion, the better!
Reviewed on Dec. 02, 2012 by Delores14
Excellent meat loaf recipe. I made a few adjustments to sub for ingredients I had on hand: garlic & herb breadcrumbs for saltines; garlic powder for sage; honey bbq sauce for ketchup. Also added bacon strips to the top before backing. Both my husband and seven year old love it!
Reviewed on Nov. 16, 2012 by Suzzzannna
Great recipe for a basic meatloaf. I used 2# hamburger and increased the other ingredients a little. I made 2 small loaves, and poured all of the sauce on top before I baked them. My family thought this was delicious. I'll definitely make this again.
Reviewed on Nov. 02, 2012 by larissa1216
I served this at a dinner party and everyone loved it! It was the best meat loaf I have ever eaten! I don't think there was any left over.
Reviewed on Aug. 14, 2012 by mrichards1993
I added some diced celery and 1/2 tsp of garlic powder and substituted thyme for the sage (because I didn't have any sage). It was very tasty and I will make it again.
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