3rd Serving Meatloaf

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 4-6,Yield: 1.0loaf pan
  • About This Recipe

    “It’s a family recipe that has been treasured forever–lucky if there’s leftovers.”



  • 1cupdry breadcrumbs
  • 1/2 cupmilk
  • 1 1/2 lbsground beef
  • 2eggs
  • 1/2 cupchopped onion
  • 1teaspoonsalt
  • 1/8 teaspoonsage
  • 1/8 teaspoonpepper

  • 1/4 cupketchup
  • 2tablespoonsbrown sugar
  • 2tablespoonswhite sugar
  • 1/8 teaspoonnutmeg
  • 1teaspoondry mustard
  • Directions

  • Meatloaf: Pour milk over bread crumbs stir until crumbly add meat, eggs, onions and seasonings mix well and pack into a loaf pan.
  • Sweet Sauce: Combine ingredients and pour over meatloaf. Bake for 1 hour at 350°F.
  • Reviews

  • “This was really good. I doubled the recipe, and we had leftovers for the next day or two.I think that the next time I make it, however, I will use about half the sugar.Probably just use the brown sugar.It was a little too sweet for our tastes.Didn’t go too well with bread for meatloaf sandwiches, when it was so sweet.The salt and everything else, is just the perfect amount for flavor.It tasted a lot like mine, except I use stewed tomatoes that have been pureed, instead of milk, and we have never done it with a sweet topping, just catsup alone.I have eaten the sweet kind, and have always liked it.But I will tone the sugar down a little next time.Great recipe!”

  • “For the sauce, when I had posted it, I had doubled the recipe, and some found it too much. So please cut everything in half… my family doesn”t eat much of the sauce when it”s first served,they love it when scraped off the top of the meatloaf and spread on the bread for cold meatloaf sandwiches, while my husband likes it spread on a thick slice of hot meatloaf and mashed potatoes”

  • “Ingredients of this recipe suggested that the flavor & texture of the loaf would be lacking and sweetness of the topping overwhelming. But because meatloaf is a favorite dish of mine the 5 star rating given this recipe challenged me to try it. I cut the sugar for the topping by a third. Still, I found the topping sickeningly sweet & the texture and bland flavor unimpressive.”

  • “Really love this meatloaf!The sauce is awesome! Cut the ingredients for the sauce in half and it was spectacular!I think next time I am going to make two meatloafs and make the total amount for the sauce, spread some on the meatloafs and save the rest for the meatloaf sandwiches as Cheryl suggests.”

  • “very good they went crazy for it.i added a little garlic salt instead of salt,it is a little sweet ,but everyone loves it ,it is a hitthank for the recipe”

  • “I had to try this after reading all the good reviews.This was not a bad dish but I have had better to my taste.I, too, found the topping far too sweet and the meatloaf itself was ordinary.”

  • “I did tone down the sugar a bit after reading the previous comments.I used all of the brown sugar, and I used just a pinch of the white sugar.I won’t even bother with it at all next time… and there will be a next time.The directions are perfect.It took exactly an hour, and the sweet sauce smelled ridiculously good while cooking.I kept saying, “Is it done yet?Can we eat it yet?!”It was well worth the wait.I’m going to make it again this week.It was hard to make it last, but two of us ate the meatloaf for three days.Even great reheated.”

  • “Absolutely the best meatloaf I’ve ever eaten!Delicious!”

  • “I got compliments from the family on this one. It was easy and tasted great.”

  • “I made this on 9/03/08 for the “Beyond Burgers Challenge” in the Cooking Photo Forum, and also as a part of my dinner. I made the meatloaf almost as it was written, didn’t have any real onions so, about 3 tablespoons of instant were used.Added a total1/2 teaspoon of pepper and the same amount of sage.After reading some of the other reviews about the sauce being a little too sweet,I made it like this.I used 1/4 cup ketchup, 1 Tablespoon of each type of sugar,kept the amount of nutmeg the same,and cut the mustard down to 1/2 teaspoon. I baked it for 45 minutes, then drained the “drippings” topped it with the sauce and baked for 15 minutes more.After letting this “rest” for about 10 minutes, it cut into the most perfect slices you could ever ask for.The meatloaf was slightly on “the dry side ” so the next time this is made, I’m cutting the breadcrumbs down to 3/4 cup and see if that helps. But other than that this is what a meatloaf should be. Thanks for posting and “Keep Smiling :)””

  • “Enjoyed the meatloaf as I am a terrible meat loaf maker and this receipt suits my taste very well.I do not use the topping as I prefer a catsup based topping.”

  • “This was ok. After reading the other comments I only used the brown sugar and that was sweet enough.”

  • “No one in my family enjoyed this dish.The top was much too sweet.I would suggest cutting the amount of sugars in half, if not more.”