Mom's Best Meat Loaf Recipe
- 1 cup milk
- 1 egg, lightly beaten
- 3/4 cup soft bread crumbs
- 1 medium onion, chopped
- 1 tablespoon chopped green pepper
- 1 tablespoon ketchup
- 1-1/2 teaspoons salt
- 1 teaspoon prepared horseradish
- 1 teaspoon sugar
- 1 teaspoon ground allspice
- 1 teaspoon dill weed
- 1-1/2 pounds lean ground beef (90% lean)
- Additional ketchup
- 1. In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. x 4-in. loaf pan.
- 2. Bake at 350° for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes longer or until a meat thermometer reads 160°. Yield: 6-8 servings.
1 serving (1 slice) equals 179 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 569 mg sodium, 7 g carbohydrate, 1 g fiber, 19 g protein.
Reviews for Mom's Best Meat Loaf
"Really good recipe! A nice change from the normal meatloaf! Should have doubled the recipe for leftovers :)"
"This is the best meatloaf I've ever had. I've been making this for a few years now, family loves it. Instead of using ketchup on top, I use a small can of tomato sauce, 1 TBL of brown sugar, and 1/12 tsps of lemon juice."
"Our favorite meatloaf..I am not a meat loaf lover and have tried so many different recipes to find one I like too. This did it for me.I topped mine with hot bbq sauce with a touch of mustard in it though instead of ketchup."
"I've used this recipe for a few years myself and I always get rave reviews from friends and family whenever I make it. Best meatloaf recipe in my mind."
"This is a good and unique tasting meatloaf, but I am going to keep searching."
"Very good. We all love it."
"I have been using this recipe for several years. I LOVE IT! No one else's meatloaf ever compares and when I tell people what is in it they think I'm crazy until they try it. I have shared this with so many wives and new brides!"
"My family & I love this meat loaf. The first time I made it was in 1995 & I have made it many times since then. I double the recipe & freeze one. It is the best. Pastagrammie."
"This is one of those "keeper" recipes that you keep making over and over again and you never look for any other and somewho it becomes well known as "your" best meat loaf."
"i made this meatloaf 2 weeks ago for the first time I LOVED IT.my son told me this meatloaf is the best he has ever tasted"
"This is a great meatloaf recipe! I have made it many times, minus the horseradish, and my family loves it. The allspice and dill weed give it a very nice flavor"
"This has a bit of a different taste from most meat loaves. The allspice and horseradish make it interesting. Not all members of my family were thrilled but I definitely liked it!"
"for whatever reason I wasn't excited. I will make it again for, well, there are 365 days of the yr that I have to plan a meal for lol"
"This meatloaf is so good...I used 1lb of groud beef and 1lb of ground sausage..and more bread crumbs than it called for. It turned out GREAT! I made it the night before and it was a quick and easy dinner...so TASTY!"
"Thanks, nix_mom. I'm adding your recipe into my weekly menu for my family :)"
"This is actually my husband's best meat loaf. You can't really taste apple but it's just a little different when you're thinking about trying someing new.2lb ground beef 1/2lb pork sausage 3 eggs 2c. crushed corn flakes 3slices bread, crumbled 1/2c catsup 2T Worchestershire sauce 1-2tsp sage 1 apple, peeled and minced 1 onion, minced salt and pepper to taste In a large bowl, mix all ingedients well. Form into a loaf and bake 1 1/2 hours either in a loaf pan or on a cookie sheet with sides at 325F. I use whatever kind of apple we have in the house. Works great with tart Granny Smiths or sweeter Galas. Something like a Yellow Delicious seems too mushy for us but still lends nice flavor. I have been leaving the sage out for the last several times I've made this. Can't tell the difference; the dried sage container was who knows how old and didn't even smell like sage when I opened it so I tossed it and never invested in a new bottle. Kind of off on another tangent--instead of making the usual New Year's resolution to lose weight. We decided to cut the fat. Not just to lose weight, but to get rid of stuff that we haven't used in recent memory. For me, that involved cleaning out the spice shelf. It got tossed if it didn't smell like what the label said it was. Some containers I can't remember when I last used! Also getting rid of some kitchen gadgets--like the cookie press I had to buy from Pampered Chef 3 years ago. I used it once, thought it took too much work and there it sits in the pantry! "
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.