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Cottage Meatloaf


"Garnish with fresh herbs, if desired."
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1 h 5 m servings 325 cals
Original recipe yields 8 servings (1 - 9x5 inch loaf)


  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine ground beef, 1/2 cup ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion and 2 teaspoons mustard until well mixed. Line a 9x5 inch loaf pan with foil. Press meat mixture into pan.
  3. In a separate bowl, combine 1/2 cup ketchup, 1 teaspoon mustard and brown sugar until smooth. Spread brown sugar mixture over meatloaf.
  4. Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 162
  1. 208 Ratings

Most helpful positive review

This is a great meatloaf recipe. In fact I still have the original card from Great American Recipes I got in the mail that it came on. If you don't want it to be mushy, use lean ground beef (90...

Most helpful critical review

This is almost too moist. It was good, not the best I've had. Maybe better the next day as a sandwich filling. Must follow reviewers suggestion on putting the dry bread under the meat before bak...

Most helpful
Most positive
Least positive

This is a great meatloaf recipe. In fact I still have the original card from Great American Recipes I got in the mail that it came on. If you don't want it to be mushy, use lean ground beef (90...

This dish was a big hit with my husband! However, I made a few suggested in a previous review, I omited the tomato juice and added worcestire instead. I used a mix of groun...

A good friend called and asked if I had a good meatloaf recipe for her husband (he's got cancer). I don't like meatloaf myself, but this looked like the reviews were good, so I gave it a shot. ...

This was my first attempt at meatloaf, and it turned out wonderful. It's also the first time I have made something that tasted better than what my mom used to make. I didn't have enough ketchup...

#1 Meatloaf Ever! This recipe is what brought me to I originally got it over 10 years ago in their printed cards that came in a box. For children, I only use 1/2 the red pepper f...

This is absolutely the best! Served to over 100 people at church in 12 different loaves and was asked for the recipe over and over. There were so many people that told me they didn't even like m...

This is my new meatloaf recipe. I omitted the tomato juice and used worstshire instead, I also used ground turkey. It was fantastic, I can't wait to get home to heat up the leftovers!

I found this recipe to have a good flavor, though I like my meatloaf a bit more solid. I began making it as called for, but the mixture seemed a bit too loose so I reduced the tomato juice to 1...

I love the sauce. When I made it the second time I doubled the sauce and poured some over the meat loaf when served. One of the best meat loafs I have had.