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Mike’s Meatloaf

My mom made a great meatloaf while I was growing up, but the problem was that she really liked onions. I have grown to appreciate them, but I still don’t love onions as much as she does. About half the time she made her meatloaf she would leave the onions in big chunks and you would bite into one like a slimy worm in the middle of your delicious meatloaf. (Or at least that is how I recall it.) At the end of the meal there was usually a small pile of onions on my plate that I had picked out. So when I decided to make meatloaf on my own I knew I would not be including onions. This recipe is pretty much stolen from Betty Crocker, but I replace the onion with onion powder and I upped the spices a little.  Both of my daughters won’t touch this, but I am pretty sure my son Max and I could finish off a single loaf between the two of us.

I should point out that it is almost mandatory that this be served with mashed potatoes and brown gravy.


  • 1 1/2 pounds ground beef
  • 1/2 cup bread crumbs or smashed saltines
  • 1 egg
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup


Preheat oven to 350°.

Put all the ingredients, except ketchup, into a large mixing bowl. Mix together until the bread crumbs or cracker crumbs are no longer discernible. Spread mixture in an ungreased loaf pan (9x5x3) or shape into loaf on an ungreased rectangular pan. Spoon the ketchup over the top. [NOTE: Don’t skip this step. In my opinion the difference between good meatloaf and great meatloaf is the salty commercial ketchup that has baked into the top of the loaf. If you are out of ketchup you can use chili sauce or barbecue sauce, but if you don’t have something to pour over the top then make something else for dinner.]

Bake uncovered until done, about 1  to 1 1/4 hours. Remove from pan and serve. Should feed about 6 people or 4 hungry people.

Time Saving Tips: (1) .Because of the long cooking time I will often make this the night before and put the meatloaf in the fridge. This way whoever gets home first can pop it in the oven. (2) We have a couple of small loaf pans so I will sometimes make two small loaves instead of one big one. The advantage is that the smaller loaves will cook faster (about 45 minutes).


2 Comments leave one →
  1. April 11, 2011 11:46 am

    If you have a cast iron skillet, try making meatloaf in that. Gives it a lovely crust. I usually add some Dijon or stone ground mustard and brown sugar to the catsup when I make the glaze. Caramelizes better with the brown sugar, and the mustard adds a bit of zip.

    • April 11, 2011 12:16 pm

      I am definitely going to try adding the mustard and brown sugar the next time I make this. Thanks.

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