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Rempel Family Meatloaf

This family favorite is loaded with flavor. See more

READY IN 55 mins

Rempel Family Meatloaf

Read Reviews (1935)

"Tired of boring old meat loaf? Well give this one a try. My husband won't eat any other meat loaf but mine." — Connie Levesque

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Original recipe makes 6 servings Change Servings

1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix

2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

ADVERTISE WITH US

Oh my this is good! Hubby can't stand any sort of meatloaf. Until now! He LOVED this which says quite a lot. I doubled it and we still didn't have a lot leftover for sandwiches. He piled his plate high! I made mashed potatoes and green peas to go with it. Tip for cutting the grease: put several pieces of sandwich bread underneath the meatloaf. It will soak up a lot of the grease, then just throw the nasty greasy bread away when the loaf is done! Thank you Rempels for sharing your recipe!!!!

—Shoegirl

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Most Helpful Critical Review

Sep 28, 2007

My husband rated this meatloaf as "lacking any pizzaz". It was good, it just wasn't the "wow" I was expecting after reading everyone else's reviews. It reminded me of something the old ladies bring to church for a potluck. It was fine, but I think I'll stick to my own recipe. *edit* I had to give this another try since everyone else loves it so much. So this time I made it for my parents and reduced the eggs to 2, the ketchup to 2 T. and added an extra tablespoon of steak sauce. I also added the glaze of ketchup, honey, and worchestershire suggested by another reviewer. It turned out much better and everyone really liked it this time. I've also made it with the bread in the bottom and without. This recipe is incredibly greasy, but the meatloaf sticks to the bread, leaving you with a soggy bread residue on the bottom. It's way better to just leave out the bread and drain out the grease, because even with the bread, you still have to drain it.

—Lindsay

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2,548 Ratings

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Jan 09, 2004

I am on a perpetual search for a good meatloaf recipe, have tried many, and my hubby and I really like this one. It is good for making meatloaf burgers, too! Just add about 1/4 more cracker crumbs to make the burgers firmer. Plus, a good glaze for the meatloaf is 3T ketchup, 1T honey and 1/2t worchestershire. Pour it on before baking and you've got yourself one GOOD meatloaf!

—Connie

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Aug 08, 2003

I have made this recipe twice now and it is really a taste treat. This last time, I added 1/2 cup ketchup, a little finely chopped green pepper, and a few extra crackers. I saved a little of the ketchup mixture and topped the meatloaf with it during the last 1/2 hour of baking. I served it to company and was asked for a copy of the recipe so they could make it too. Thanks for the great recipe Connie.

—NannyJ

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Jun 04, 2011

Wonderful meatloaf! To avoid the saltiness that many reviewers have noted, try using 2.5 tbsp of dried minced onions in place of the dry onion soup mix. I also subbed the ketchup for Heinz's chili glaze to give the meatloaf a little kick, and used a glaze noted in "Connie's Jan 2009" review. Very tasty!!!! Reviewers Please Note: If you can find cheese crackers such as Carr's cheese melts (gourmet crackers), they truly make this recipe go from wonderful to over the top! Thanks Connie for a great submission!

—Crystal S

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Jun 17, 2004

Umm ummm good!! I haven't made meatloaf in YEARS . . . weary of pitching meatloafs in the garbage time after time. My hubby, who is not a big meat loaf fan REALLY enjoyed this one. I made a couple changes. I used 1 pound ground beef and 1 pound ground pork, 1 cup crushed cracker, part chedder and part pepper jack cheese, a little minced red pepper, filled the 1/4 measuring cup halfway with ketchup and the rest with BBQ sauce. I also used the glaze (ketchup, honey, worchestershire) suggested by another reviewer.

—PYTNPLACE

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Aug 10, 2003

I scaled this recipe to 72 servings for our Wed. night church dinner. Everyone loved it, even the children and teenagers! After everyone was fed, we had 3 servings left! People were coming into the kitchen while it was still in the oven and expressed how wonderful it smelled. Even those who did not care for meatloaf could not resist this recipe!

—TEXASREDNECK

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Jun 15, 2009

Simple and excellent recipe. My husband and son love it. My mother-in-law even asked for the recipe! Used lean ground beef & followed the recipe. I'm tired of people changing 10 things in the recipe & then giving a review. Try as-is first, then modify if need be and leave an honest review of the actual recipe.

—shannong

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Nutrition

Calories
360 kcal
18%

Carbohydrates
9.5 g
3%

Cholesterol
152 mg
51%

Fat
23.5 g
36%

Fiber
0.5 g
2%

Protein
26.8 g
54%

Sodium
803 mg
32%

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

Nutritional Information

Rempel Family Meatloaf

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 360
Calories from Fat: 211

% Daily Value *
Total Fat 23.5g 36 %
Saturated Fat 9.9g 50 %
Cholesterol 152mg 51 %
Sodium 803mg 32 %
** Potassium 285mg 8 %
Total Carbohydrates 9.5g 3 %
Dietary Fiber 0.5g 2 %
Protein 26.8g 54 %
** Sugars 3g
Vitamin A 7 %
Vitamin C 5 %
Calcium 17 %
Iron 26 %
** Thiamin 8 %
Niacin 70 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 11 %

* 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.