At the Winneshiek County Fair’s Bacon Dessert Competition, these cupcakes took home the top honor. I’m reminded of pancakes by them!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound extra-lean ground beef
- 1 green bell pepper, diced
- 1 bunch green onions, diced
- 4 ounces sliced fresh mushrooms
- 4 ounces saltine crackers, finely crushed
- 2 eggs
- 1 (1.25 ounce) package beef with onion soup mix
- 1 ½ cups ketchup
- 1 tablespoon yellow mustard
- 2 teaspoons brown sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
- Press mixture into a 9×13 inch baking dish.
- In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 1048 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used ground turkey and turkey breakfast sausage (what I had) instead of beef and oatmeal instead of saltine crackers to reduce salt content and increase nutritional value. Otherwise followed the recipe. This is a moist and flavorful meatloaf which I and my husband really enjoyed.
The green peppers did not soften during cooking, so they held a texture similar to raw peppers. It also broke apart easily when serving. It was very tasty. I used a loaf pan, which resulted in the glaze being a little too thick on top of the loaf.
My family LOVES this meal!!
I made it and loved it. The bell pepper and mushrooms were a wonderful addition. I had make a catsup brown sugar topping before but the mix on this one was superior. It’s a winner and will make again.
Easy to make. Nice and moist The sauce makes the loaf. You might keep the extra sauce (be sure you make enough) for leftovers. I found the loaf made a great sandwich and the sauce was a great addition.
I used Vermont Maple Syrup in place of brown sugar. Delicious! Meredith R.
absolutely best ever meatloaf!
Made this tonight. Only changed one ingredient. Red instead of green pepper. Everyone loves it, including 3 very fussy 14 year old girls. Keeper recipe.
Recipe as is is a staple at my house.
After trying a few recipes in our search for the perfect meatloaf, we’ve settled on this one. As is, it’s a good thickness for sandwiches. Doubled, it feeds more people.
I’m not a meatloaf fan, but I try to make it now and then because my husband likes it. This is the first recipe that I also enjoyed! Very good recipe the only thing I might change is a little less glaze on top, but that is just personal preference.
delicious and flavorful. the 9×13 pan makes it too thin, see the picture & notice the burnt sides. Use a regular 4×8 loaf pan. The topping needs the ketchup cut by half at least, it tends to overwhelm the meat’s taste. Easy to throw together. Might try it with different topping altogether.
Excellent – would make it again. Used a combination of beef and pork.
I’m writing this review because there is no longer a place for notes on the recipes, and I’d like to remember what I liked and didn’t like about this one. I like to follow the recipe exactly the first time, but 2 eggs and an entire stack of saltines, crushed, just seemed way too much for 1 lb. of meat. So I used half the amount of crackers and only one egg, and it came out perfectly. The loaf itself is quite good, and I look forward to making it again. I agree with other reviewers that there is waaaay too much ketchup in the sauce. I didn’t have yellow mustard, so I used brown and had to up the amount a lot to get that tang–but maybe that wouldn’t be the case if I used yellow mustard. Next time I will vastly reduce sauce or skip it altogether. My family isn’t fond of sweet and savory, so maybe I’ll look for another kind of sauce or glaze.
Really good. The only change I made was to add some Worcester sauce to the topping/sauce. Yum!
Divine Meatloaf Haiku: “Sorry, not divine. Too much ketchup, salty too. Nine by thirteen, huh???” To start, an entire sleeve of Saltine crackers is entirely too much, so that, coupled w/ the salt from the beef/onion soup mix put the salt and dryness factor thru the roof on this, but I suppose that was somewhat balanced out by the swimming-in-ketchup sauce on top. Then there is the peculiar directive to press it entirely into a 9X13 pan, which was the only thing that I couldn’t bring myself to follow in the recipe, patting it into “loaf” shape. Tried to salvage leftovers onto a sandwich by scraping off the ketchup. So sorry to say that this recipe won’t be a repeat on our house
I really used this as a guide so I tweaked it a lot. Instead of the crackers, I used Italian Bread crumbs (1/4 c). Instead of the beef onion soup mix, I used Lipton Vegetable soup mix (which made it more awesome since my son doesn’t regularly eat veggies!) Instead of the ketchup/mustard/brown sugar mix, I used 1/4 cup of Sweet Baby Ray’s Honey BBQ sauce (since I had a lot of it on hand). Will definitely make again!!!!
Great meatloaf. Whole family loved it!!! Used 1lb beef and 1lb half pork….added worchestershire, parsley and panko crumbs and spices. Mushrooms and chopped peppers secret in this recipe. Serve with mashed spuds and cream corn… Separate into two containers…cook at 375 degrees. Freeze or give one to in-laws or folks…..they will love you forever!
It’s a keeper!
the best meatloaf I have ever had!
In general, it is a very good recipe. I used 1.3 lbs of beef and half of the recommended condiments and it turned out great.