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Diner-Style Meat Loaf

(15 Votes)
SERVES
6
COOK TIME
1 Hr

In the 1950's diners were a popular place to go when you were cravin' classic and comforting tastes. Our Diner-Style Meatloaf recipe offers both of those, and it'll take you back to the "good old days" after just one bite!

What You'll Need:
  • 1 1/2 pounds ground beef
  • 3 slices white bread, torn into small pieces
  • 1 small onion, finely chopped
  • 1 egg
  • 1/4 cup milk
  • 1/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons ketchup
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients except ketchup; mix well. Press mixture evenly into a 9- x 5-inch loaf pan. Spread ketchup over top.
  3. Bake 60 to 65 minutes, or until no pink remains and juices run clear. Remove from oven; drain and allow to sit 5 minutes. Slice and serve.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Good old fashioned meatloaf like grandma used to make.

I will try this, but free form, not in a loaf pan. No grease, & the crust adds so much flavor.

What kind of gravy and how to make it. The gravy in the video looks delicious with meatloaf and potatoes.

Hello Marilyn! You can top it off with any beef gravy from your local supermarket, or try our Back-to-Basics Brown Gravy. Enjoy!

I've also made my cold salads,( macaroni and potato salad) with dry mustard added. I'm from Michigan and I learned how to make the cold salads from my grandma and my mom. I also learned to make my meatloaf with the ground mustard, just a touch, (about 1/4th teaspoon) and it does give the meatloaf a nice zing. I also add a few more ingredients but the basic meatloaf is like the one presented here. Meatloaf is fun because you can make each loaf your own creation with different ingredients. :)

Thanks for the tip regarding dry mustard, from a fellow Michigander.

I've been making meatloaf for over 40 yrs. and have never seen mustard being used!! I wonder what that is supposed to create?? Maybe one day I'll give it a try!!

renegade......Of course, you can leave the dry mustard out if you prefer. I don't usually add it, but when I tried it one time... it DID give the meatloaf a tiny bit more 'punch' of flavor. What I can't understand is why folks would add mustard (from a jar) to a delicious dish of potato salad, or to a nice cold pasta salad! I think that it's a 'midwestern' and 'southern' thing, but I never make my salads that way. (I'm from New England). Mayo (with maybe a bit of sour cream) is the way to go, baby! I love mustard, but not in my cold salads.

I was born and raises in Montgomery Alabama and still live here I have been putting mustard in my meatloaf and potato salad for over 48 years this is how my Grandmother taught me to make it. She was a very good cook she won many of many cooking contest and was well known for it.

I've been making meatloaf this way ever since I got married many years ago, except that I also add some finely diced green bell pepper and a small clove of minced garlic. This recipe is very basic, but it's truly terrific! I use lean ground sirloin (so it's not swimming in grease) and it's about as healthy and tasty as you can make a meatloaf to be. Nine times out of ten, the simplest of recipes are the best!

catlady, I was born and raised in southern california and we ALWAYS use mustard in our potato & macaroni salad and our deviled eggs. It adds that "punch".

I was born and raised in Montgomery Alabama and still live here I have been putting mustard in my meatloaf and potato salad for over 48 years this is how my Grandmother taught me to make it. She was a very good cook she won many of many cooking contest and was well known for it. So I am about as Southern as you get so NO it is not a Southern thing just a personal preference.

I made this meatloaf this afternoon and served it to my husband just now. He Loves it! It's tender and juicy, unlike a lot of meatloaf recipes I have tried. I give it 5 stars!!

Why do you add water please let me know

There is no water in this recipe. Are you possibly referring to another recipe? Thank you.

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