This meatloaf recipe comes from my 86-year-old aunt Libby. Last year, I finally asked her to record it for me. No one will ever tell you that this meatloaf is dry, for sure!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 1 cup ketchup
- 1 cup Italian-seasoned bread crumbs
- 2 eggs
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 ½ cups ketchup
- ¼ cup water
- 3 tablespoons white wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×5-inch loaf pan.
- Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.
- Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.
- Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.
- If you need to use two meatloaf pans to make the meatloaf fit comfortably in the pan with room to spare, do so.
- My Aunt Libby’s original recipe calls for 2 pounds of ground beef, but I usually use 1.3 to 1.5 pounds of meat for my small family of three and adjust the other ingredients accordingly. So one meatloaf pan is all I need.
- Try not to substitute ground beef with turkey and use a fattier 80% lean beef choice. True, it is not as healthy, but the taste is amazing!
Nutrition Facts
| Calories | 534 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 2215 mg |
| Sugars | 31 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great basic meatloaf recipe! I made a few changes and several additions. Ranch mix instead of salt. 2/3 C ketchup, yellow mustard & green goddess dressing to fill the cup. 1/4 cup finely chopped yellow & red bell pepper, couple dashes Worcestershire sauce Sauce: honey instead of brown sugar. Balsamic vinegar instead of white wine vinegar. Course ground mustard for Dijon. Most of these substitutions because I didn’t have what was called for.
Awesome recipe! Instead of the bread crumbs I crumble oyster or saltine crackers and sprinkle them with Italian seasoning. I also add bellpepper. Easy recipe. I refuse to make meatloaf unless it’s this recipe. Thanks Aunt Libby!!!
I made this meatloaf with a lil tweaks to the recipe. Thank you for easy instructions to follow.
This has to be one of the best simple to make meatloaf ever.
The best meat loaf ever!!!!!!!! My family loves it
I replaced 1/2 the ketchup with barbecue sauce. It came out great. My family love it, and it’ll now be a regular for us.
The only thing I changed was to add green peppers. Great!!
Too much vinegar in the sauce.
I made it just as written. It was quite tangy and too moist. It fell apart when I tried to slice it. It had a good flavor otherwise. Next time I might use less catsup in the meat mixture and less vinegar in the sauce.
Yum!