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READY IN 1¼ hrs

Eileen's Meatloaf

Read Reviews (432)

"This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream." — Lindsay

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Original recipe makes 12 servings Change Servings

1 1/2 pounds ground beef
1 egg
1 cup sour cream
2 tablespoons Worcestershire sauce

1 (1 ounce) package dry onion soup mix
1/2 cup grated Parmesan cheese
1 1/2 cups Italian-style dried bread crumbs

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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Awesome, with a few minor adjustments I made. Instead of using an onion soup mix, I sauteed 1/2 chopped onion and 1/2 chopped pepper in some butter for about 15 minutes. Then I mixed with the rest of the ingredients. I only used about 1/2 cup of lite sour cream. It turned out absoultely delicious! I'm not usually one for meatloaf since it tends to turn out dry & crumbly, too salty or too greasy and most have a ketchup topping to make it appear moist(not a fave). But this recipe was a great basis for a moist and hearty loaf, and with the alterations I made it is definitely a keeper!

—mmmgood913

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Most Helpful Critical Review

Feb 23, 2003

Very quick and easy to make. I used fat free ranch dressing and found to result to be OK, but not fantastic.

—Rebslo

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540 Ratings

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Aug 31, 2006

Made this last night and it was yummy! Used other's suggestions and put in 1/2 c. sour cream, and 1/2 c. ranch dressing. Also, I only used 3/4 c. of bread crumbs, and 1/2 pkg. of the soup mix, added a splash of A-1 and Tabasco. Served with mashed potaoes and fresh corn off the cob. Will definitely make this one again!

—Sandra S.

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Jun 17, 2003

This is a really good recipe! Meatloaf has never been a favorite of mine, but this is delicious. I added a few touches that my mom always used when she made meatloaf.....I sliced 4-5 potatoes into 1/4" rounds and layered them around the meatloaf, and then poured a can of tomato sauce over the whole thing before covering in foil and baking.

—melissa

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Jan 11, 2004

My family LOVES this recipe!! It's a great come home, whip it together, clean up while it's baking and great leftover recipe! I usually use 1/2 cup sour cream and 1/2 cup ranch dressing. I put a glaze of ketchup, brown sugar, minced garlic and a dash of mustard on top. Makes great sandwiches as leftovers too!! Wonderful recipe. Thanks Lindsay!

—LADYVOLFAN

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Sep 13, 2008

Nice twist with chive sour cream! The best meatloaf I have ever had...and my moms is pretty good!

—elektra

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Dec 20, 2005

I really enjoyed this recipe! I used Lipton's vegetable soup mix instead of the onion mix and made a glaze of dry mustard, ketchup and sugar! We will definately have this meatloaf again!

—clambertsmith

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Feb 23, 2003

This was very good. I only used 1/2 the onion packet and it was still almost too much onion flavor. Taste great the next day!

—JULIEMC001

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Nutrition

Calories
307 kcal
15%

Carbohydrates
13.3 g
4%

Cholesterol
78 mg
26%

Fat
21.6 g
33%

Fiber
0.9 g
3%

Protein
14.4 g
29%

Sodium
616 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eileen's Meatloaf

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 307
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 9.7g 48 %
Cholesterol 78mg 26 %
Sodium 616mg 25 %
** Potassium 225mg 6 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 0.9g 3 %
Protein 14.4g 29 %
Sugars 1.4g
Vitamin A 4 %
Vitamin C 2 %
Calcium 14 %
Iron 20 %
** Thiamin 6 %
Niacin 50 %
** Vitamin B6 11 %
** Magnesium 7 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.