Mom's Meat Loaf Recipe

4.5 172 198
Mom's Meat Loaf Recipe
Mom's Meat Loaf Recipe photo by Taste of Home
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Mom's Meat Loaf Recipe

Read Reviews
4.5 172 198
Publisher Photo
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for meatloaf recipes, but this won him over. —Michelle Beran, Claflin, Kansas
Featured In: Mom's Best Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + standing

Ingredients

  • 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

Directions

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.

Test Kitchen Tips
  • Chicken, beef or vegetable broth can be used instead of milk.
  • Tips for a tender loaf: Use a gentle touch when mixing and shaping. Also, be sure to moisten the cracker crumbs or bread crumbs before adding them to the meat.
  • Swap ground turkey for the beef. It pairs perfectly with the earthy rubbed sage.
  • Short on time? Skip the sauce-making and use your favorite prepared barbecue sauce instead.
  • Originally published as Mom's Meat Loaf in Taste of Home June/July 1997, p35

    Nutritional Facts

    1 slice: 366 calories, 12g fat (5g saturated fat), 135mg cholesterol, 1092mg sodium, 38g carbohydrate (31g sugars, 0 fiber), 26g protein.

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    • 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
    1. 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.
    2. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
    3. Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce. Yield: 6 servings.

    Test Kitchen Tips
  • Chicken, beef or vegetable broth can be used instead of milk.
  • Tips for a tender loaf: Use a gentle touch when mixing and shaping. Also, be sure to moisten the cracker crumbs or bread crumbs before adding them to the meat.
  • Swap ground turkey for the beef. It pairs perfectly with the earthy rubbed sage.
  • Short on time? Skip the sauce-making and use your favorite prepared barbecue sauce instead.
  • Originally published as Mom's Meat Loaf in Taste of Home June/July 1997, p35

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    Reviews forMom's Meat Loaf

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    MY REVIEW
    bratz02 User ID: 7687651 286297
    Reviewed Apr. 8, 2018

    "This is my favorite recipe but instead of the crackers I’ll use bread crumbs"

    MY REVIEW
    Chica User ID: 9446174 286111
    Reviewed Apr. 4, 2018

    "I agree with Randall. I made it today and followed recipe exactly as said. Sorry, but this is the worst meatloaf I ever made. I landed up giving it to my cats!"

    MY REVIEW
    Darrin User ID: 9441891 285631
    Reviewed Mar. 26, 2018

    "The blending is great. The ketchup and brown sugar combo topping is like having candy for diner. I suggest using half a ketchup/Worcestershire in the blend and the rest as the topping . No brown sugar!!!!"

    MY REVIEW
    Martin User ID: 9441743 285613
    Reviewed Mar. 25, 2018

    "I made this meatloaf today and it turned out awesome. I used chicken stock instead of milk, and added more saltine crackers (I used a whole sleeve). At the end of 60 minutes, I turned the oven off, opened the oven door and let it sit there for another hour. Meatloaf was juicy and delicious. I also used less brown sugar in the recipe.,"

    MY REVIEW
    Kay User ID: 7879862 284415
    Reviewed Feb. 28, 2018

    "Made this last night, OMG, it is the best. I must say I did make some changes, but my hubby has always liked my usual meatloaf, but he loves this one. I replaced the milk with a can of golden mushroom soup, packet of Lipton onion soup, deleted the sage, not big sage fans, The amount of cracker crumbs had to increased. I used almost a full sleeve of crackers and probably could have been ok with the whole sleeve. It is a winner in our book."

    MY REVIEW
    Randall User ID: 9430035 284349
    Reviewed Feb. 27, 2018

    "My wife and I made this just by the recipe and it was nasty. Thought we had made a mistake so we did it again. This is the worse tasting meat loafs I have ever tasted. I'll never make it again."

    MY REVIEW
    Michael User ID: 9429394 284262
    Reviewed Feb. 25, 2018

    "Very good recipe, my go to. I read all the comments and altered it like this:

    I used 80/20 ground, so I doubled the cracker to 1 1/2 cups Ritz, and I used 1/2 cup cream instead of milk to help make it firmer. It's important to let the meatloaf rest 10 minutes before serving.
    I also altered the topping, adding prepared mustard, using less ketchup, and adding less brown sugar.
    Came out great."

    MY REVIEW
    Debglass11 User ID: 6300479 282789
    Reviewed Jan. 28, 2018

    "Wonderful meat loaf recipe! The saltines, milk and eggs make it super tender and the sage doesn't overpower at all....just adds a nice earthy warmth to it. The sauce was a bit too sweet for us, so next time I'll cut back on the brown sugar. But this is a great meatloaf, and something I'll definitely make again!

    Volunteer Field Editor"

    MY REVIEW
    Alycia User ID: 9415893 282685
    Reviewed Jan. 26, 2018

    "I was never a meatloaf fan, but I substitute Ritz crackers and we love this recipe. My 4 year old son cried when I told him I was making meatloaf.. he ate 4 helpings and now both him and his dad ask for this ATLEAST once a week. The sauce makes it perfect!! And it's so simple. Definitely a staple in our house!"

    MY REVIEW
    Jenny User ID: 9330369 279496
    Reviewed Dec. 18, 2017

    "Doubled the recipe and made 2 I did not make the sauce just used ketchup straight from the bottle. There was none left and everyone loved it. Thanks for the recipe."

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