Recipe by MROBINSON
"This meatloaf recipe is the only one I use now because my family loves it, and it is very easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
lean ground beef
salt to taste
ground black pepper to taste
garlic powder to taste
white bread, cut into cubes
yellow mustard, divided
My husband loved this! Best meatloaf that I have made by far. I substituted 1/2 c of oatmeal instead of bread crumbs and it turned out great.
Meatloaf had no real texture, too much moisture. Prefer it with crackers rather than bread.
This is the best meatloaf ever! My children love it. It stays together so well that I put it in a large roasting pan and cook quartered potatos around it.The potatos cook in the sauces that run from the meatloaf. DELICIOUS!!
This is the best meatloaf recipe I have tried to date. My husband even loves it and he used to hate meatloaf. Like another reviewer I used ground pork and veal in addition to the ground beef. I increased the onions to two and sauteed them in olive oil first. I also used potato bread instead of white, added a tbsp of dried parsley, and used only 2 tbsp of brown sugar for the topping and found it was plenty sweet. This is my only meatloaf recipe from now on. Thanks Mary!
This was EXCELLENT. I don't even like meatloaf and I loved this. My huband ate it up....2 big helpings. I didn't cook it for 2 hours, I have a VERY hot oven, so I only cooked it for a little over an hour. If I had gone 2 hours, it would have been dry. I also waited 30 minutes, then put the glaze on, to reduce burning. I used Splenda brown sugar blend to reduce calories, and it was great. Highly recommend this one.
Sooo good! I used the store packaged meatloaf mixture (equal parts ground beef, veal, and pork) instead of all ground beef. For everything else I followed the recipe exactly. The 2 hour baking time threw me at first (since every other recipe I've ever used has been 1 hour) but it was perfect. It came out moist and delish instead of the charred meatbrick I'd been imagining. It does have a slightly orange-ish color (from the mustard/ketchup), which I suppose could be somewhat disconcerting for people.
very good,everyone thought it was the best meatloaf they ever had. I use a meatloaf mix of veal, beef ,and pork. Also I used 3 cloves of finely chopped garlic rather than powder Also added some finely chopped green peppers.
Excellent meatloaf Mary! This is delicious and moist with a nice tangy brown sugar glaze. I used about 1/4 cup of chopped onion and Italian-style bread crumbs instead of white bread. I also used dijon mustard instead of yellow. I garnished the top with with a bit of dried parsely and put it in the oven at 400 for about 50-55 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 233
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Even non-meatloaf fans like this rich dish. The secret’s in the glaze.
A simple, no-fail beef meatloaf with a tangy topping that's ready in no time.
The yummy glaze makes this meatloaf moist and delicious.