My Meatloaf Recipe - Allrecipes.com
My Meatloaf Recipe
  • READY IN hrs

My Meatloaf

Recipe by  

"This is the meatloaf I taught myself how to make when I tried to duplicate my Daddy's meatloaf! It's a perennial family favorite! It's wonderful sliced cold the next day and used in a warm, toasted sandwich with a little butter."

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Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine the beef, ketchup, soup mix, bread, Italian-style seasoning and water. Mix well. Shape into a loaf and place into a 9 inch pie pan OR a 9x13 inch baking dish. Baste the top of the meatloaf with ketchup.
  3. Bake at 425 degrees F (220 degrees C) for one hour, or until the edges are just crispy and the top has a crust.
  4. Cool for 15 to 20 minutes before cutting.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2006

I finally found a meat loaf recipe that tastes good! The only change i made was using bread crumbs instead of bread slices. The meat loaf was so moist, didn't fall apart when I took it out of the pan, and the best part was that my husband raved about it! This is a meat loaf recipe i'll make again and again,. Thanks!

 
Most Helpful Critical Review
Nov 29, 2005

Great recipe! This recipe is the fabulous, traditional way to cook meatloaf. Very moist and flavourful! But... Instead of the onion soup mix, I used Beef and Mushroom soup mix. WONDERFUL on flavour! The soup mix is made for beef and hits all the right spots and kicks the meatloaf up another notch! Instead of ketchup, I use tomato paste..both before cooking and after. I 'paint' the tomato paste ontop of the loaf about half way through cooking. It's sweeter and gives a whole nother flavour!

 
Jan 25, 2010

OUTSTANDING! This meatloaf was so moist and delicious. The only changes I made were to add an egg and a little milk in place of the water. I baked it at 350 for one hour and it didn't lose any of it's juices. It was oh so good! Thank you Marian Turgeon for such an OUTSTANDING recipe!

 
Dec 08, 2003

In the past I always used the meatloaf recipe on the box of Lipton Onion/Mushroom Soup Mix, but they stopped printing it a couple of years ago and have not been able to find a "good" meatloaf; until I came acrossb Marian's. Myhusband is still talking about it. (Which is a little unusual since I consider him one of the pickiest eater's on the face of the planet). Thanks Marian

 
Jul 27, 2006

Have tried many meat loaf recipe's, but this one turned out the best! Did not alter anything and my hubby just loved it! The only change I would make is if you are not doubling the recipe, then one hour baking at 350 degrees is more than enough time and temperature. This will turn out great without being sloppy, and with just enough crispyness to please all my taste buds! Congratulations, Marian! A definite keeper!

 
May 14, 2008

This had a lot of flavor and is one of my favorite meatloafs, but it does NOT fit in a 9x13 inch pan. I spread mine in one (it only covered about 70% of the pan) and cooked it at 400 F and it burned.

 
Apr 19, 2007

This was a excellent recipe...the only change i made was to use bread crumbs...other than that i followed your recipe and it was great! Such wonderful flavor it had! This one is a keeper:)

 
Oct 04, 2006

This is my favorite meat loaf recipe. I did add a some sweet onions in addition to the onion soup mix and also sprinkled a little parmashan cheese on top before I put into the oven. I baked it at 375 for 45 minutes then went to 400 degrees for the last 15 munutes. It came out just perfect for my taste. Thank you Marian for a great recipe!

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 443 mg
  • 18%

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

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