Basic Meatloaf

Basic Meatloaf

  • Prep Time: 15 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6

    • About This Recipe

    “Tasty!”

    Ingredients

  • 1 1/2 lbslean ground beef
  • 3slicesbread, crumbled or torn in small pieces
  • 1largeegg
  • 1cupmilk
  • 1/4 cuponion, finely chopped
  • 1teaspoonsalt
  • 1/2 teaspoondry mustard
  • 1/4 teaspoonpepper
  • 1/4 teaspoonsage
  • 1/8 teaspoongarlic powder
  • 1tablespoonWorcestershire sauce

    • Suggested Toppings

  • 1cup ketchup or 1cup barbecue sauce or 1cupcondensed tomato soup

    • Directions

  • Heat the oven to 350 degrees F.
  • In large bowl, combine all ingredients together (except the topping) using your hands to mix and combine is the best way.
  • Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
  • Spoon topping choice onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
  • Drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart.
  • Slice loaf into serving sizes and serve on heated platter.
  • POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot.
  • SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

    • Reviews

  • “I served with ketchup to dip in.This was an excellent tasting meatloaf, especially if you don’t like all that sweet sauce on top that so many of the recipes seem to have.Back in the good old days, this was how meatloaf was served, and sometimes basic is better!”

  • “Mmmm mmmm good”

  • “I usually make meat loaf Italian style, but I wanted to trymore of an “All-American” recipe this time, so I gave this a shot. I used seasoned bread crumbs instead of bread slices and made a sauce by mixing tomato paste and Sloppy Joe Sauce to a taste and thickness I was comfortable with (about 4 oz paste with about 7 oz sloppy Joe). Half the sauce went into the meatloaf with all the other ingredients. The remainder went over the top. I did not use the milk. We ended up with a very juicy and tasty meatloaf that went great with our Macaroni & Cheese (recipe 19280). Thanks for sharing!”

  • “This was really great. Easy and fast. I did cut back on the milk. Outside of that, I followed the recipe. I served it with mashed red skinned potatoes, and peas, hmm.”

  • “Made this for lunch today and I thought it was ok, a little bland, but then again I’m used to the tomato based meat loaf.DH didn’t care for it but meat loaf isn’t one of his favorite meals.Thanks for posting. “

  • “This meat loaf was very good!!I had leftovers so I fixed my husband some sandwiches with it.He commented on “how delicious” they were!!! That says alot when he calls and comments on his sandwiches that he takes to work…”

  • “Of course I LOVED this….it’s almost identical to how I’ve been making meatloaf for years, except for the mustard – which made a HUGE difference, so thank you.I made meatloaf last night and I always add shredded cheese – I had mozzerella on hand and also used some of the mushrooms I had on hand from making mushroom gravy to go with it.”

  • “This recipe was absolutely fabulous! My husband thought that it was the best I have ever made. No more experimenting– this is my new quick and easy standby!”

  • “This got compliments from my son who hates meatloaf. He ate half in one sitting. Great recipe. The only thing I did different was to use oatmeal instead of bread, we had run out. Thanks for finding me a meatloaf recipe everyone enjoyed.”

  • “I’ve made a lot of good meat loafs over the years, but none that got the compiments that this one did!Even my son’s friend, who told me I make a “mean” meat loaf.(I’m told that’s a good thing) Thanks!”

  • “Loved it!! I substituted 1c oatmeal for the bread and I added 1 package of frozen spinach. It was delicious!! Thanks!”

  • “Ok, change the name of this recipe to “Best Meatloaf”, because it is.I actually use ground turkey (not ground turkey breast).My family went CRAZY for this meal.Thanks so much for a keeper!”

  • “This meat loaf was good… nothing beats a classic!I added some tabasco sauce to the mix before the oven to give it some extra flavor.Thanks for the recipe!”

  • “Oh Suzie, I’m sorry – I thought for sure I had reviewed this recipe already… I just went to pull it up and couldn’t find it anywhere!Well, after searching through all the posts I finally found it and let me just say WOW! Firstly I have to say this was the absolute first ever sucessful meatloaf I have ever made. In fact I never make meatloaf simply because I am one of those people that just can’t! Turned out excellent and I will definitely make this again. Directions and cooking time were nearly exact. Thank you for joining our recipe swap!”

  • “This is a nice basic loaf just liek the name says. I served it not hot outta the oven but it was still really good. I have been looking for a nice simple loaf recipe and this fits the bill. I suppose you could add to it if you want but why bother. thanks for the recipe.”

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