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Easy Meat Loaf

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Recipe

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ pound beef
ground, lean
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3 slices bread
or 1/2 cup dry bread crumbs or wheat
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1 large eggs
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1 cup milk
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¼ cup onions
chopped
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1 tablespoon worcestershire sauce
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1 teaspoon salt
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½ teaspoon prepared mustard
dry
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¼ teaspoon black pepper
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¼ teaspoon sage
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teaspoon garlic powder
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½ cup ketchup
or chili sauce, or barbecue sauce
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Ingredients

Amount Measure Ingredient Features
680.4 g beef
ground, lean
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3 each bread
or 1/2 cup dry bread crumbs or wheat
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1 each eggs
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237 ml milk
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59 ml onions
chopped
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15 ml worcestershire sauce
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5 ml salt
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2.5 ml prepared mustard
dry
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1.3 ml black pepper
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1.3 ml sage
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0.6 ml garlic powder
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118 ml ketchup
or chili sauce, or barbecue sauce
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Directions

Heat the oven to 350℉ (180℃). In a large bowl, mix all the ingredients except the ketchup together.

Spread the meat mixture into an ungreased loaf pan, 9x5x3 inches, or shape into a free-form loaf on an ungreased baking pan.

Spread ketchup onto the loaf and bake, uncovered, for 1 to 1¼ hours or until done.

Drain off any excess fats and serve sliced on a heated platter.

Cooked meatloaf freezes well, and here are some ideas for variations to use up leftovers the next day.

How to make BARBECUED MEAT LOAF:

For four ½-inch slices of meatloaf, mix ½ cup of barbecue sauce and 2 tablespoons of water in a skillet.

Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce.

Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes.

How to make POTATO-TOPPED MEAT LOAF:

For four ½-inch slices of meatloaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside.

Set your oven control to 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.

How to make SOUPED-UP MEAT LOAF:

For four ½-inch slices of meatloaf, mix ½ to 1 can of your favorite condensed cream soup, such as cream of mushroom (10 ¾ oz size) and ¼ to ½ cup of milk in a skillet—heat to boiling, stirring frequently.

Reduce the heat and place the slices in the skillet, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes, and serve.



* not incl. in nutrient facts Arrow up button

Comments


LEAH

ITS SO GOOD EVERYONE SHOULD TRY IT INSTEAD OF BREAD SLICES i USED BREAD CRUMBS ITS SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO GOOD

 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 27754% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 560mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 49g
Vitamin A 5% Vitamin C 5%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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