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All-American Meat Loaf Recipe

All-American Meat Loaf Recipe

I've made loads of meat loaf variations, but my family loves it best when we have this stick-to-your-ribs version. —Margie Williams, Mount Juliet, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing YIELD:16 servings


  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1 cup 2% milk
  • 6 slices bread, cubed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2-1/4 teaspoons dried rosemary, crushed
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 pound ground pork
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 2 teaspoons cider vinegar


  • 1. Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature.
  • 2. Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well.
  • 3. Pat into two greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops.
  • 4. Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing.
    Freeze option: Shape meat loaves in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4 to 1-1/2 hours.or until a thermometer inserted in center to read 160°. Yield: 2 loaves (8 servings each).

Nutritional Facts

1 slice: 286 calories, 14g fat (6g saturated fat), 89mg cholesterol, 765mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 21g protein.

Reviews for All-American Meat Loaf

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beatrixkiddo User ID: 8453850 229783
Reviewed Jul. 19, 2015

"I use this recipe often. I like the use of bread instead of bread crumbs. The ketchup, vinegar, brown sugar mixture for the top is very tasty. I use an Italian seasoning instead of the rosemary. It takes a while longer for mine to reach desired temperature. A good hearty meatloaf."

kckamargo63 User ID: 7981779 220279
Reviewed Feb. 11, 2015

"I've been making meatloaf for years, but it was never as delicious as this recipe's is."

drt531 User ID: 8033224 120597
Reviewed Nov. 12, 2014

"Turned out fantastic, thank you! Froze half the mixture and got two meals and lunches out of all of it!"

MOTCook User ID: 7688063 127713
Reviewed Aug. 22, 2014

"This was delicious. Usually my husband will not eat leftovers but he has eaten this twice since I made it."

Ceege User ID: 730520 199228
Reviewed Aug. 16, 2014

"This is a good meatloaf recipe. I make and freeze these for my husband (I am vegan). The only thing I do different is sub red pepper for the green (preference), use a bit less milk and I make small individual meat loaves. I buy those small disposable aluminum pans, shape and place the meat in them, then wrap well with plastic wrap, then freezer paper and seal tightly. I mark the item, date and also the directions for baking. (They do take a little less time to bake because of small size). It is so simple to pull one from freezer, thaw and bake. With a couple of side dishes he has one of his favorite meals, all fall and winter long."

pajamaangel User ID: 1603339 198698
Reviewed May. 20, 2013

"I thought this recipe was way to wet for my tastes. I like a more firm meat loaf. The taste was just ok as well. There are better meat loaf recipes out there. I wouldn't make this one again."

Vivnewcastle User ID: 6621299 196413
Reviewed Apr. 27, 2013

"I loved it, and it was easy to make."

Janlee Siebert User ID: 6982882 184516
Reviewed Mar. 26, 2013

"Excellent taste and moist!"

UmmJibreel User ID: 6796283 153256
Reviewed Mar. 11, 2013

"This came out to be very good, as I am eating it right now. I wouldn't change nothing or add anything to it"

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Wine Pairings

Light-Bodied Red Wine

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