Old Fashioned Meatloaf

I never liked meatloaf when I was a child.  I told my mother that I wouldn’t eat anything that had “things” in it I couldn’t identify. Yes, I knew she made it, but I was always suspicious of the little red and green bits and an occasional texture that played on my imagination, so I stayed away from dishes that were made of ground up stuff.  My blog assignment for this month’s Secret Recipe Club is Allie’s Clean Plate Club  and when I saw her mouthwatering recipe for meat loaf I decided I should give that mysterious recipe from the past another try.  When Allison mentioned how good her Super Moist Meatloaf is in sandwiches the next day it cinched my decision.  It was tough because she has so many tempting recipes on her blog and I know I will return often to read her posts and sample more recipes. Allison is from Chicago (one of my favorite cities) and is now a West Coast gal who lives in Southern California.  Wish she would send a little sunshine up here to the Pacific Northwest.  All our sunshine is in liquid form right now (lots of rain).    In case you haven’t heard of the Secret Recipe Club and haven’t seen posts about it the last few months I’ll give you a little background info.  The SRC is the brain child of Amanda at Amanda’s Cooking.   Each month club members are assigned a secret blog from which we select any recipe of our choice and write a blog post about it.  We keep our assignment a secret (thus the name) until reveal day when everybody’s posts appear at the same time.  The club is divided into four groups, each with a different reveal day, and I’m in Group C, headed by  Angela at Big Bear’s Wife.  Angie does an amazing job of guiding our group and making sure we work like a fine tuned machine.  Many thanks, Angie, don’t know how we would manage without you.  There is a long waiting list for membership in the Secret Recipe Club and I’m very happy to be a part of this fun and very interesting group.  I’ve made many new friends and have tried some pretty darn fabulous recipes since I joined. Now, let’s get back to the meatloaf.   Allison’s recipe is similar to the one my mom used and I made it just the way she does except I added another half cup of breadcrumbs (she did say the meatloaf was moist).  Next time I will use 1/2 cup milk instead of the three-quarters the recipe calls for and not increase the breadcrumbs.  I added thick slices of applewood bacon to the top of the loaf before baking and it added the most delicious smoky flavor to the beef/pork combination.  I took the meatloaf out of the oven about 15 minutes before the end of cooking time, poured off the fat in the pan, and spread half of the topping on top of the bacon.  It baked the final minutes at 375 degrees so the topping made a nice glaze on the meat.

5.0 from 3 reviews
Old Fashioned Meatloaf
: Entree
  • 2 beaten eggs
  • ¾ cup cold milk
  • 1 cup plain bread crumbs (not Italian dry breadcrumbs)
  • 2 tablespoons chopped onion
  • ¼ cup ketchup
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon chili powder
  • lots of freshly ground black pepper
  • 1-1/2 pounds ground beef (I used 1 pound ground beet and ½ pound ground pork)
  • 1 tablespoon brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  1. Thoroughly mix all ingredients and shape into a 9x5" loaf pan. I placed slices of thick apple wood bacon on top of the meat loaf.
  2. Bake at 350 degrees for 1 hour and 10 minutes
  3. Combine topping ingredients.
  4. I spread half of this mixture over the top of the meatloaf the last 10 minutes of baking and turned the oven temperature up to 375 degrees. Serve the rest of the topping with the meat loaf slices.

~~~ Dinner last night was so delicious and easy to put together.  I made the meatloaf earlier in the day, then baked it along with a few Idaho Russet potatoes.  I’m usually in a hurry at dinnertime and microwave potatoes, but last night the meatloaf had to cook for the time it would take the spuds to bake.  I had forgotten how good oven baked potatoes are:  light and fluffy with a delicate potato flavor.  I topped them with a pat of butter and a handful of grated Tillamook extra sharp Vintage White Cheddar and some freshly grated black pepper.  The salad was arugula with a Dijon vinaigrette. Simple but oh so good.


  1. says

    What is it with men that they love meatloaf so much? Whenever I make mine (with a cider vinegar, brown sugar and ketchup glaze), they go nuts! I have to admit that meatloaf sandwiches are great. Great choice for the SRC, Cathy. I’m crazy about baked potatoes, and so this whole meal looks fantastic. It’s been dreary and overcast here in Northern California… feel free to send rain our way. We sure need it!
    Foodiewife recently posted..Pork Chops with Wine & GarlicMy Profile

  2. Happier Than A Pig in Mud says

    Meatloaf sounds good Cathy, I haven’t had it in quite a while. The chili powder sounds like an interesting addition-enjoy:@)

  3. says

    hahaha I can’t believe that you didn’t liked it, I first tried it at my grandmas house and I immediately fell in love with it even though I never knew what those “things” were until now, you made it quite well it looks delicious!
    beti recently posted..Chorizo and Cheese BreadMy Profile

  4. Pondside says

    It’s been ages since I last made meatloaf – I’ll have to remedy that. Your description of your baked potatoes had me drooling!

  5. says

    I love meatloaf and nothing beats a meatloaf sandwich, but mt husband Never cared for it; maybe the bacon topping would covert him. Looks wonderful Cathy with that baked potato.

  6. says

    I love the looks of your meatloaf Cathy, especially with that bacon on top. I bet that gives it a great layer of flavor. I feel a sudden craving for a meatloaf sandwich coming on now, so I may have to indulge this week!
    Lynda recently posted..Pecan SandiesMy Profile

  7. says

    Oh geez….I can’t believe that I never thought to throw some bacon on top!! Bacon makes EVERYTHING better. I will definitely give that a try next time we make this for dinner. I am a meatloaf lover, but I really make it for the sandwiches the next day. I just cut off a slice, brown it up a bit in a skillet and have another great meal! Sure beats pb&j 😉

    So glad to have “met” you in group C!

    Allie @ Allies Clean Plate Club recently posted..Pretzel BrowniesMy Profile


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