Willie Hoss' Meat Loaf Recipe

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People usually shy away from meatloaf because it dries out in the oven but this one is always moist and mouthwatering.—Bill Reifsteck, Oak Island, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 8 servings


  • 1-1/2 pound lean ground chuck
  • 1 small onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 large eggs, beaten
  • 1 cup cracker crumbs
  • 1 cup ketchup
  • 1/2 to 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Additional ketchup, optional

Nutritional Facts

1 slice: 230 calories, 10g fat (3g saturated fat), 105mg cholesterol, 635mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 20g protein.


  1. In a large bowl, combine all ingredients except last one. Press into a 9-in. x 5-in. loaf pan. Top with additional ketchup if desired.
  2. Bake at 350° for 1 hour or until no longer pink. Let stand for 15 minutes before cutting. Yield: 8 servings.
Originally published as Willie Hoss' Meat Loaf in Reminisce Spring 1991, p39

Light-Bodied Red Wine

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

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