This mixture was created on a chilly afternoon using what I had on hand. This beef, barley, and mushroom stew has become a family favorite and, ideally, will be cherished for many years to come.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup crushed buttery round crackers
- ¾ cup shredded Cheddar cheese
- 1 (1 ounce) package dry onion soup mix
- 2 eggs, beaten
- ¼ cup ketchup
- 2 tablespoons steak sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9×5 inch loaf pan.
- Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 803 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe about 10 years ago and have been making it ever since. I’ve been asked for the recipe so many times. It’s a true winner and I’ll continue making this recipe for years to come. I make a honey/ ketchup glaze and it’s perfection with this recipe.
Comfort food at its best. I have given this recipe out many times. Just be sure to let it rest 5+ minutes before cutting. Makes great meatloaf sandwiches.
Oh my gosh! I have been trying for many years to duplicate my Mom’s melt-in-your-mouth meat loaf and this recipe nailed it! SO delicious! Thank you!!!!
Super easy and super good! This is now my hubby’s favorite also!
Best recipe ever! Always a crowd pleaser!
This is hands down, the best meatloaf I have ever made.
My family can not get enough. I now have to make 2 when I cook because they hit that meatloaf like a pack of wolves on a sheep.
I love this recipe! I stumbled upon it several years ago and it’s my go to meatloaf recipe. The ONLY thing I changed was the onion soup dry mix. I don’t like onions, so I just used the powder from the packet. Delicious!
By far the best meatloaf I have made! Been making this for 10+ years and my family and friend rave about it!!
This has become one of my Fiancé’s favorite meals that he requests at least once a month. He loves to eat this with my home made mashed potatoes, some gravy and southwest corn or steamed carrots. The glaze that another person mentioned in their review is an excellent addition to this recipe. Thank you for sharing!
Excellent recipe! Always a “hit” when I make this…Never any leftovers!!!
If its dry (which mine was) instead of water i addes about 1/4 can of progressive onoin soup and then made a gravy with the rest of the can. Excellent!!
This is our favorite/only meatloaf recipe! I do make some tweaks to help lower the sodium – not because we felt it was too salty but because my husband had a heart attack a couple of years ago! Instead of the prepackaged onion soup mix, I make my own using a recipe from Allrecipes, substituting bouillon with salt free beef broth. I use the lower salt “buttery crackers” and salt free tomato sauce instead of ketchup. Comes out GREAT!
Excellent recipe. My son could eat this every week.
My husband is NOT a fan of meatloaf….until I used this recipe! Now he even lets me know that we haven’t had meatloaf in a while! I also used the glaze of ketchup, honey and Worcestershire sauce recommended by another reviewer. Love it!
Everyone loved it! I made it just as the recipe was written but I did add a glaze like one other reviewer mentioned – 3 tablespoons ketchup, 1 tablespoon honey & ½ teaspoon worchestershire .
My husband hated any meatloaf I made until I made this one. Now he tells everyone that I have the best recipe for meatloaf he ever had. Anyone that has tried this meatloaf has raved about it so I recommend this recipe to anyone.
I have been using this recipe for years. The one whole family loves it!
Thanks for the recipe! We love it and agree with others never enough leftovers. This is our go to meatloaf hands down. I follow the recipe adding only about 1/4 cup of breadcrumbs to round it out. Additionally, because I usually cook it on a Sunday for a weekday meal, I slice it thick, spray with olive oil and bake 10-15 minutes flipping once. Each piece gets a fabulous crunchy crust on it.
Made no changes and it was awesome, can’t wait to make it again.
My husband has always liked my meatloaf so I thought I would just give this a try. He loves it even more. Been making this one for several years now. I don’t do the bread on the bottom. Tired it and we didn’t like how it turned out. I just drain it really well if I use a loaf pan. Or I have often free-formed the loaf so it’s crispy all around. I spay a broiler pan and set it on a lipped pan so that the grease flows to the bottom. I have even not used the broiler pan and cooked potatoes and carrots around it and then just drain them when done. Also have started using extra sharp or triple cheddar cheese. Also always uses Worcestershire. But have kept the eggs and even used one more for binding. Otherwise, it falls apart. We don’t care as it still takes great. I have also kept the ketchup the same too. But I always add garlic and onion powder as we love both. The dry soup mix I have used beefy mushroom and the onion one and liked both.