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 Oct. 03, 2012 by vhoebing

I have made this meatloaf for years and find it to be the closest to the meatloaf that I remember as a child. Don't let the horseradish scare you off! You don't taste it when you eat it. It is a great combination of ingredients.