Recipe > Mom’s Meatloaf

Mom’s Meatloaf

Units: US 

– Servings: 6-8
This recipe changes up the standard meatloaf. I’ve been making it for years and everyone agrees it's the best meatloaf ever! The secret ingredient? You probably already have it in your pantry.
Level of Difficulty
Level of Difficulty
Level of Difficulty
Level of Difficulty
10 Minutes Prep
– 55 Minutes Cook
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Recipe

1
Preheat oven to 350 degrees. Line a 13 x 9-inch pan with foil.
2
In a medium non-stick skillet, add 2 tbsp olive oil and heat for 1 minute. Add chopped onion and cook until onions are softened, about 5 minutes. Remove from heat.
3
Meanwhile, in a large bowl, combine all other ingredients. Add onion. Then, lightly combine using a fork to keep the texture light and prevent overmixing.
4
Gently shape into loaf and place in your pan.
5
Bake for 20 min. This allows the top of the meatloaf to brown a bit before spooning on the topping.
6
Remove from oven. Mix topping ingredients and spoon over meatloaf. Put back in the oven for another 30-35 min. until done.

Ingredients

1-½ lbs.ground chuck (I use 78% - 84%, which indicates the amount of lean meat-to-fat ratio. You can find the percentage on the package label)
25saltine crackers (about ½ sleeve), crushed
1/3 cuponion, finely chopped
2 tbspolive oil
1 large or extra largeegg, slightly beaten
1 tbspWorcestershire sauce
1/3 cupketchup
2 tspyellow mustard
1 to 1-½ tspsalt (depending on taste)
1/2 tsppepper
Topping:
1/3 cupketchup
1 tbspplain yellow mustard
2 tbsplight brown sugar

Tips for this Recipe

  • Tip: cool meatloaf on a wire rack for 10-15 min. This makes it easier to slice and serve.
  • Sautéing the onion ensures the onions cook through.
  • For a lighter texture, use a fork to blend ingredients (a great tip from Ina Garten herself)!
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