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Old-Fashioned Meat Loaf

(54 Votes)
SERVES
6
COOK TIME
1 Hr 15 Min

Nowadays, there are many different ways to make meat loaf, but when you're craving classic tastes, nothing beats an Old-Fashioned Meat Loaf. We top our Old-Fashioned Meat Loaf with ketchup and brown sugar, to make a sweetened caramelized glaze that's simple and delicious.

What You'll Need:
  • 2 pounds ground beef
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 egg
  • 3/4 cup Italian-flavored breadcrumbs
  • 1 cup ketchup, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
     
  2. In a large bowl, combine ground beef, onion, green pepper, egg, bread crumbs, 3/4 cup ketchup, and the black pepper. Using your hands, mix ground beef mixture well and place in loaf pan.
     
  3. Bake 1 hour. Spoon on remaining ketchup, sprinkle with brown sugar, and bake 10 to 15 additional minutes, or until no pink remains. Drain, if necessary, then slice and serve.

 

Notes

Remember to let your meatloaf sit for at least 10 minutes before slicing it for eatin'! This will help the slices hold together, so you can serve it nicely and easily! 

Ratings & Comments

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

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This was one of my best meatloaf's per my family. I never used the Italian breadcrumbs or brown sugar before, so I was excited to try something new. We loved it, and will add this to my recipe of successes.

Like others this is basically the same recipe i have used for many years except i use oatmeal instead of bread. The problem i have had the past several years is that it doesn' come out of the pan in one piece! The last one i made i dumped into a bowl and we dished it out with a serving spoon! I have always used ground chuck but have tried ground round and gotten the same results. Any advice/ suggestions welcome as we love meatloaf and next day sandwiches. Thanx!

Thank you for your question! Make sure you use all of the egg and bread crumbs that are called for in the recipe; this will bind the meat loaf together. You also want to make sure you pat it together when placing it on the pan, really form it into a loaf. I hope this helps your meat loaf come out of the pan in one piece, good luck!

2 solutions. Wax or parchment paper lined loaf pan or use the metal rack with the small holes that comes with most roasting pans. Form your meatloaf as thickly as you can and cook. Most of the grease will drain off this way.

This was OK but to bland for my liking.

We really enjoyed this recipe. Will be making it again.

I've been making meatloaf this way since I got married. I've tried several other meatloaf recipes, but I always go back to this one. It's pretty basic, but very tasty. Oh, btw, I think someone forgot to mention adding some salt to the meat mixture...and I always use lean ground sirloin, so you don't get a pool of 'fat' in the bottom of the pan.

The biggest problem with meatloaf is making sure there is *no* pink inside. I guarantee that 1 to 1 1/2 pounds @ 350 for 60 minutes will not be done. The minimum for me is 1 hr 20 to 1 hr 30 minutes. If you are doing a large (2 lbs or more) increase the oven to 375 unless you like pink meatloaf.

You're absolutely right! Use an instant-read meat thermometer. The internal temperature should read 155 deg.

I use lean ground beef and hot sausage and Heinz chilie sauce My grandma made it this way. I use bell pepper, onion, garlic, salt and pepper, and seasoned bread crumbs, egg, evaparated milk, this is delicious. I put ketchup on top before baking.

This is exactly how my Mom made her meatloaf, except she used oats instead of bread crumbs. I still use this receipt.

This is ok but old fashion had 1 lb of sauage in it 2. my grandma & mom made it that way.

I forgot to say that I used a meatloaf mixture (ground beef and veal).

Made it tonight; I baked it 30 minutes longer than the recipe called for. I will make this again.

Hi All, I don't use the ketchup either, just tomato sauce. Hmmm, wonder if he ketchup is used in this recipe because it falls under "Old Fashioned Recipies"?....Maybe ketchup was originally used in the recipe "back then" because that's all they could afford?..just wondering. Fortunately, I was born in 52 and we didn't have those "hard time"...just wondering... spjcbjp

I have several meat loaf recipes I've garnered over the years, not using ketchup. Everything from A1 Sauce, Heinz 57 Sauce, even tomato juice and salsa. Plus I've used different fillers such as rye bread crumbs and French bread crumbs. Back in the day when I had more mouths to feed, I would gather up the ends of bread, run them through the grinder, and store the crumbs in the deep freeze for a quick add to whatever and whenever bread crumbs needed. Sandi

I use meat loaf mix , beef, pork & veal. Onion, egg, horseradish. barbacue sauce and bread crumbs soaked in milk. When formed in pan poke a few holes add barb sauce to top and maybe 3 slices of bacon.

How do you call this MEATLOAF when you are ONLY using ground beef. MEATLOAF is a combination of meats. MY Meatloaf includes ground pork, ground turkey AND ground beef which makes it a MEATLOAF. Not saying this is not good BUT call it a GROUND BEEF Loaf.

Paul, ground beef is meat! You make your meatloaf with anything you want to. Sounds like you need to call yours ground pork, ground turkey, and ground beef loaf! WTH is wrong with you!?

Havin a bad day there?

This recipe is similar to mine, but let me tell you how my Grandma made hers. She salt and peppered it and put onions in it, then put it into a dutch oven, put potatoes around it with some water and baked it. Then you put your own catsup on it. It was good. Back then times were hard and you ate what was put on the table.

Back THEN? Yes, we were raised to eat what was put in front of us and did - and thankfully it better prepared us for these hard times!

This is without doubt the best meatloaf my husband and I ever tasted. Only one problem. I made it just like the recipe stated, but when I took it out of the oven and sliced it, it fell apart. I don't know if I should use less ketchup next time? (I used 3/4 cup inside the meatloaf like it said). Perhaps I should use more bread crumbs? ( used 3/4 cup--like it said). What about 2 eggs -- perhaps it would help it hold together better so I could have lovely slices. Any suggestions??? Otherwise, the taste is unbeatable.

try using shredded potatoes for a binder

My meatloaf recipe is very simple. I combine 1 lb. ground chuck with 1/2 lb. ground pork, 1 small onion, chopped finely, 2 tbs. catsup, 1/2 cup plain breadcrumbs, 1 large egg beaten with 2 tbsp. milk, 1/2 cup plain breadcrumbs, 1 tsp. salt and some pepper to taste. Combine until just mixed, DO NOT overhandle. Put in a loaf pan and cover with catsup (as much as you like), bake in 350 oven for 1 hour. Remove from pan, loosely cover with foil and let rest for 5-10 min. before slicing.

I don't use the breadcrumbs or the ketchup. I use quaker oats for the binder, form the meatloaf and bake. about 10 minutes before it is done, I drain some of the grease and add a large can of tomato sauce and finish baking. I make mashed potatoes with it and the tomato sauce with the juice of the meat makes an amazing gravy for the mashed potatoes. my family is crazy about that!!!!

What is the ketchup for again...lol. I never use ketchup in my meat loaf like another viewer it doesn't taste right to me. I use the italian tomato sauce or another one in the family all depends on the flavor I am looking for at the time.

Yes, I prefer the tomato sauce in the meatloaf itself, but I do like the ketchup glaze.

In the summer I make my meatloaf (this recipe is very similar) on the grill...I wrap it in heavy duty tinfoil and put it on an old cookie sheet I use exclusively for the grill and put it on the top rack for about an hour....it moist and delicious....

I like to use the ketchup for just on top. I use a little milk for moisture. don't care for the taste of ketchup mixed in with meat. I also put two slices of bread on bottom pan under meat loaf before it bakes. It absorbs all the dripping and makes clean up easier. I have caught my granddaughters eating the bread after it was baked.

One bell pepper is too much. I always add the Meatloaf flavor McCormick package. If you're making meatloaf with 1 lb. hamburger (which is what I do), use 1/2 the McCormick package. Refrig. the rest of it for later - it's spices keep a long time in the refrig. Of course, only use less than 1/2 cup ketchup, too.

The recipe on the Quaker Oats box is the best. If it's not on the box go to the website

If you want to spice it up a bit, add Worchestershire sauce, garlic powder and about 1 Tbsp. horseradish.

I already use the Worcestershire sauce and garlic. Never thought about the horseradish. I must try. Thanks.

Thanks kindly, Meatandtaters!

One cup of ketchup should be enough salt

Instead of onions and bell pepper I like adding onion soup mix and a can of cream of mushroom soup....Oooh it's so good!

I think this recipe is the way Elvis liked it. This is the way my mom made meat loaf, too, except she used oats instead of bread crumbs.

I like using an instant-read thermometer to gauge doneness of meats. I'm curious as to the temp at which the typical meatloaf would be considered "done".

165 is considered well done.

This is very basic. But tasty. I would at least add 1 1/2 teas. salt.

I found this receipe to be very bland and not one of my favorites. It needs something to wake it up to flavor. If anyone has a suggestion, I would like to hear from you.

I add about a teaspoon of garlic salt (or 3/4 tsp. garlic powder for lower sodium), and one tablespoon each of worcestershire and A-1 steak sauce to spice it up a little.

I would add salt for sure

It's been awhile since your request for a good meatloaf recipe so if you still want it I have a great one. It's for a sweet and sour meatloaf with a sauce to pour over it.

Try a good marinara instead of the ketchup within the meatloaf itself. Also add salt.

I use a can of stewed tomatos that I blend into tomato sauce instead of straight ketchup. It adds just enough flavor, my husband actually likes it better, and his mother always made meatloaf with straight ketchup.

I use a can of Rotel tomatoes instead of ketchup. Definitely wakes it up!! Might be a little much for little kids.

I made this years ago when I first got his book, but I cooked the mixture in a cupcake pan as individual meatloaves...which allowed more crisping..and it quickly became a hit with my small children. I have since "piped" them after cooking with Mashed potatos and toast the tops in the broiler...they look just like a real cupcake:)

I've always wanted to bake my meat loaf recipe in a cup cake pan, but I'm not sure if I need to adjust the cooking time or not. Can some one let me know? Thanks....Daisie

I totally agree with Kathy Burke!!

I absolutely LOVE this site!!!! I have gotten SO many wonderful recipes here!!! Keep up the good work...and thanks!! Kathy Burke

I used the meatloaf mix that I got in meat dept instead of 2 lbs of ground beef. But follow recipe and it was great. Brown sugar was a nice touch or you could try BBQ sauce.

I made this the other day wit meat loag mix [beef and pork] and my husband just loved it and he is fussy about his food. I tried cutting it in half. as there are only 2 of us. Next time I will use the 2 pounds of meat and make 2 smaller loaves. I'll freeze one to cook later putting the topping on at the cooking time. Enjoy

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