Easy Meatloaf

By Rachel // February 9, 2010 // 1 comment //

A couple weekends a month I try to make special meals for Josh (my husband) to take to work. I figured a warm homemade meal would be tastier than a cold sandwich. Doing this also gives me the opportunity to try new recipes. Sunday or Monday is when the cooking happens. It’s one dish that makes enough for a weeks worth of lunches. This is one of those recipes.

Super duper easy meatloaf (adapted from Better Homes and Gardens Cookbook 12th edition).

First time you make this, follow the directions. Each time after that feel free to change it up a bit. I feel you need to stick to the original recipe to start so you know what you may or may not want to change in the future. I always use the recipe as a go to for general guidelines, but at this point I play around with amounts of the ingredients.

Make sure you have a meat thermometer on hand before attempting this recipe. It’s far easier to stab the loaf of meat than attempting to slice in and see if the meat is still pink or not.

I can’t attest to how this tastes, but Josh loves it so I keep making it. It’s one of those quick and easy go to lunch recipes. Also, I’ve never made it with the saucey topping. If you try it with the topping, let me know what you think.

Print Recipe

Easy Meatloaf

Prep Time10

Total Time1 40

Course: Main Course

Ingredients

Meatloaf:

2 large eggs beaten
3/4 Cup milk
2/3 Cup fine bread crumbs
1/4 Cup yellow onion chopped
2 Tb parsley
1 tsp salt
1/2 tsp sage basil or oregano
1/8 tsp ground black pepper
1 1/2 lbs ground beef lamb, or pork
hot sauce optional

Topping:

1/4 Cup ketchup
2 Tb brown sugar
1 tsp dry mustard

Instructions

Preheat oven to 350. In a bowl combine eggs and milk. Stir in remaining dry ingredients. If desired, add a few splashes of hot sauce.
Add meat and mix well with your hands. Transfer to a large loaf pan. Bake for 60-90 minutes. Bake time will vary depending on your oven, your pan and the kind of meat you use. If you stick to beef as the main meat you'll want your internal temperature to reach at least 160. I buy meatloaf mix which consists of beef, pork and veal. With this mixture the temperature needs to reach at least 170, if not higher. I've found 90 minutes in the oven gives us the best results.
After removing from the oven, spoon off fat, if desired. Combine topping ingredients and spread over meatloaf. Bake for an additional 10 minutes.