Meatloaf Recipe -
Meatloaf Recipe


Recipe by  

"Meatloaf is an American institution. In addition to being easy to prepare, EVERYBODY loves it."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well.
  2. Shape into a loaf, and pat Into a loaf pan.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2008

I'm making this meatloaf for dinner tonight. I just wanted to give a tip on meatloaf. My grandma took metal loaf pans, and drilled a few wholes in the sides of them along the bottom of the pan. When she cooks meatloaf, she puts the loaf pan inside a cake pan, and a lot of the grease drains out of the pan. This keeps it from crumbling, and also makes it a lot healthier! It still tastes just as good!

Most Helpful Critical Review
Oct 02, 2005

This recipe had good flavor (c ould have used a little more salt), but the meatloaf wouldn't hold together...what happened?

Sep 28, 2005

I chose this recipe because the ingredients were simple. After reading the reviews below I made a few adjustments. I omitted the tomato soup and only added 1/4 cup of ketchup. It was not runny at all! In fact, it came out PERFECT! The family raved about the great classic taste.

Jan 06, 2006

Made about half the recipe - cut out the ketchup, used Worcestershire sauce rather than steak sauce. Added the concentrated tomato soup until it looked about the right consistency (about half the tin). Cooked in about 45 minutes (I used a meat thermometer to tell if it was cooked). Result .... excellent, moist and sliceable (didn't slice it thinly though!). Served on a bed of couscous (with green pepper & celery) with the leftover tomato soup thinned down with a lttle water and heated up as a sauce accompanied by fresh brussel sprouts straight from the garden. This one is going in the recipe book.

Apr 04, 2006

This was my first time making meatloaf and it turned out great. Only because I am not a huge meatloaf fan do I rate it four, but it could definitely be a five if you are a meatloaf lover... My husband said it was the best meatloaf he had eaten... Thanks for the great recipe!

Sep 14, 2006

I had never used mustard in my meatloaf but I think it is the key ingredient in this recipe -- it was SO good! Thanks, Pam!

Jan 08, 2004

The best meatloaf I've ever had (and I'm not usually a big fan). I added an extra 1b. of extra-lean gr. beef and some bread crumbs (3/4 cup) as per other's comments about it being to 'liquidy'. Turned out delicious.

Sep 30, 2005

I altered this recipe based on other comments. I deleted the ketchup, mustard and 1 egg. I added 1/2 teaspoon of garlic salt and seasoned salt. I used worcestershire sauce instead of steak sauce. My family loved the taste and texture with these changes.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 506 mg
  • 20%

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

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