Down-Home Meat Loaf Recipe

5 2 5
Down-Home Meat Loaf Recipe
Down-Home Meat Loaf Recipe photo by Taste of Home
Publisher Photo

Down-Home Meat Loaf Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing

Ingredients

  • 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 beef
  • 1/4 cup ketchup

Directions

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.
Originally published as Down-Home Meat Loaf in Taste of Home February/March 2005, p36

Nutritional Facts

1 slice: 294 calories, 16g fat (6g saturated fat), 129mg cholesterol, 678mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 26g protein.

  • 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 beef
  • 1/4 cup ketchup
  1. 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.
Originally published as Down-Home Meat Loaf in Taste of Home February/March 2005, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDown-Home Meat Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
vhoebing User ID: 6811244 155358
Reviewed Oct. 3, 2012

"I have made this meatloaf for years and find it to be the closest to the meatloaf that I remember as a child. Don't let the horseradish scare you off! You don't taste it when you eat it. It is a great combination of ingredients."

MY REVIEW
pjrn User ID: 4562617 144794
Reviewed Nov. 6, 2009

"I've never been much of a meatloaf fan, but I've made this several times and love it. It's my go to recipe to make and give to new moms, sick friends, etc. They always ask for the recipe - I've even had other people ask me for the recipe because the person I made it for told them how good it was! I always make 2 at time -because it's easy but messy. I freeze my 2nd one uncooked that way it doesn't taste like re-heated leftovers when we eat it."

Loading Image