Easy Meat Loaf
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 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
beef
ground, lean |
|
| 3 | slices |
bread
or 1/2 cup dry bread crumbs or wheat |
*
|
| 1 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
prepared mustard
dry |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
sage
|
*
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | cup |
ketchup
or chili sauce, or barbecue sauce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
ground, lean |
|
| 3 | each |
bread
or 1/2 cup dry bread crumbs or wheat |
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
sage
|
*
|
| 0.6 | ml |
garlic powder
|
|
| 118 | ml |
ketchup
or chili sauce, or barbecue sauce |
|
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.
