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Beef Onion Loaf

When I got married, I made sure to copy this onion loaf recipe from my mother's files. I've been making it for over 10 years. —Sara Bediz, Lake Jackson, Texas.
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    6 servings


  • 1 can (8 ounces) tomato sauce, divided
  • 1 egg
  • 1 can (2.8 ounces) french-fried onions, divided
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1-1/2 pounds lean ground beef
  • 1 teaspoon sugar
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (15 ounces) whole potatoes, drained


  • In a large bowl, combine 1/2 cup of tomato sauce, egg, 1-1/2 cups onions, parsley, salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 45 minutes; drain. Combine sugar and remaining tomato sauce; spread over the meat loaf. Sprinkle with remaining onions. Place carrots and potatoes around loaf. Bake, uncovered, 15 minutes more or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts
1 each: 328 calories, 17g fat (6g saturated fat), 105mg cholesterol, 1038mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.

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