- 2 large eggs, lightly beaten
- 3/4 cup 2% milk
- 2/3 cup finely crushed saltines
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
- Dash pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1 teaspoon Worcestershire sauce
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan.
- In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
- Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Mom's Meat Loaf
"This meat loaf is moist and flavorful. Another keeper!!"
"I have made this hundreds of times. Everyone raves about it. I have modified it sometimes. Sometimes I add celery. I often use 1# hamburg and 1/2# lean ground pork. I put chopped green peppers in occasionally and used it to stuff green peppers. I think is the sauce that people really like."
"****20 YEARS OF PROOF****Being a working mom I was looking for a meatloaf my whole family would LOVE...I made 6 different meatloafs one day and had the family try all. Hands down this was there favorite. My kids come home and still want this over almost anything else I make. One of there favorite foods and warm family memories go with this meal. I now make this for my grandkids, and for the stubborn eaters I now put chopped or mashed veggies in. I Cover with part of sauce not real heavy, then put the rest in a bowl warm for those who like more. Try with your family and you will have a new easy family favorite!!!!!"
"This is a great recipe-I no longer use any other. I substitute panko for saltines and since my family doesn't love sage in beef I substitute granulated garlic."
"This is a test comment."
"botanner, then tweek the recipe to cut down the salt."
"Absolutely yummy, this is a keeper."
"I have made this many times. We love it. I cut the salt to 1/4 tsp or omit altogether. I use bread crumbs in place of crackers. I shape it to fit my crockpot, place it on aluminum foil with holes poked in it to release the fat, put it on a rack or a couple of jar covers side-by-side and cook it on low for 4-5 hours. Pour the sauce on the top of the loaf for the last 30-45 minutes. This is delicious!"
"This meatloaf is very good. I found after making it according to the directions that the next time it worked better for me to make half the sauce and to use only 1/2 a cup of milk. Tasty and different from most meatloaf recipes."