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Down-Home Meat Loaf

 Down-Home Meat Loaf
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
8 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup ketchup


  • 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.

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Down-Home Meat Loaf (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.