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Mom’s Meatloaf

Source of Recipe

Michelle Beran at tasteofhome.com


Recipe Introduction

I have a sketchy history with meatloaf. I couldn’t make them for years. Then, suddenly, I started having success. That lasted a few years. Then in 2019, I made one using a tried and true recipe (Barbeque Meatloaf) and it was back to failure. The loaf basically spread all over the pan and fell apart. So, I tried this recipe with some trepidation. I baked it shaped into a loaf on a baking sheet as instructed (I don’t care for loafs that cook soaking in the grease that results) and it did spread some. But after a 15-minute rest is cut fine and tasted great.

Recipe Link: https://www.tasteofhome.com/recipes/mom-s-meat-loaf/

List of Ingredients

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines (about 13)
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce



Recipe

Heat oven to 350F. Mix the first 7 ingredients in a large bowl. Add the meat and mix carefully – do not overmix or compact the meat a lot. Shape the mixture into a 8x4-inch loaf on an ungreased baking pan (it should have a rim to stop the grease from spilling over the edge). What I do is to line a loaf pan with plastic wrap and press the mixture into the pan. I line the baking pan with non-stick foil and flip the loaf pan over onto it and remove the plastic wrap.

Mix the ketchup, brown sugar, and Worcestershire sauce in a small bowl until the sugar dissolves. Set 1/2 cup aside to use as a sauce when serving the meatloaf and spread the rest over the top of the meatloaf.

Bake for 60-65 minutes, or until the meatloaf reaches 160F. Let stand 10-15 minutes before you slice and serve. Serve with the reserved sauce.

Serves 6.