This is the meatloaf I taught myself how to make when I tried to duplicate my Daddy's meatloaf! It's a perennial family favorite! It's wonderful sliced cold the next day and used in a warm, toasted sandwich with a little butter.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a large bowl, combine the beef, ketchup, soup mix, bread, Italian-style seasoning and water. Mix well. Shape into a loaf and place into a 9 inch pie pan OR a 9x13 inch baking dish. Baste the top of the meatloaf with ketchup.

  • Bake at 425 degrees F (220 degrees C) for one hour, or until the edges are just crispy and the top has a crust.

  • Cool for 15 to 20 minutes before cutting.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

420 calories; 20.7 g protein; 14.1 g carbohydrates; 96.5 mg cholesterol; 443.4 mg sodium. Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2006
I finally found a meat loaf recipe that tastes good! The only change i made was using bread crumbs instead of bread slices. The meat loaf was so moist didn't fall apart when I took it out of the pan and the best part was that my husband raved about it! This is a meat loaf recipe i'll make again and again. Thanks! Read More
(149)

Most helpful critical review

Rating: 3 stars
11/29/2005
Great recipe! This recipe is the fabulous traditional way to cook meatloaf. Very moist and flavourful! But... Instead of the onion soup mix I used Beef and Mushroom soup mix. WONDERFUL on flavour! The soup mix is made for beef and hits all the right spots and kicks the meatloaf up another notch! Instead of ketchup I use tomato paste..both before cooking and after. I 'paint' the tomato paste ontop of the loaf about half way through cooking. It's sweeter and gives a whole nother flavour! Read More
(94)
167 Ratings
  • 5 star values: 87
  • 4 star values: 48
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
05/03/2006
I finally found a meat loaf recipe that tastes good! The only change i made was using bread crumbs instead of bread slices. The meat loaf was so moist didn't fall apart when I took it out of the pan and the best part was that my husband raved about it! This is a meat loaf recipe i'll make again and again. Thanks! Read More
(149)
Rating: 5 stars
01/25/2010
OUTSTANDING! This meatloaf was so moist and delicious. The only changes I made were to add an egg and a little milk in place of the water. I baked it at 350 for one hour and it didn't lose any of it's juices. It was oh so good! Thank you Marian Turgeon for such an OUTSTANDING recipe! Read More
(106)
Rating: 3 stars
11/29/2005
Great recipe! This recipe is the fabulous traditional way to cook meatloaf. Very moist and flavourful! But... Instead of the onion soup mix I used Beef and Mushroom soup mix. WONDERFUL on flavour! The soup mix is made for beef and hits all the right spots and kicks the meatloaf up another notch! Instead of ketchup I use tomato paste..both before cooking and after. I 'paint' the tomato paste ontop of the loaf about half way through cooking. It's sweeter and gives a whole nother flavour! Read More
(94)
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Rating: 5 stars
12/08/2003
In the past I always used the meatloaf recipe on the box of Lipton Onion/Mushroom Soup Mix but they stopped printing it a couple of years ago and have not been able to find a "good" meatloaf; until I came acrossb Marian's. Myhusband is still talking about it. (Which is a little unusual since I consider him one of the pickiest eater's on the face of the planet). Thanks Marian Read More
(72)
Rating: 5 stars
07/27/2006
Have tried many meat loaf recipe's but this one turned out the best! Did not alter anything and my hubby just loved it! The only change I would make is if you are not doubling the recipe then one hour baking at 350 degrees is more than enough time and temperature. This will turn out great without being sloppy and with just enough crispyness to please all my taste buds! Congratulations Marian! A definite keeper! Read More
(37)
Rating: 4 stars
05/14/2008
This had a lot of flavor and is one of my favorite meatloafs but it does NOT fit in a 9x13 inch pan. I spread mine in one (it only covered about 70% of the pan) and cooked it at 400 F and it burned. Read More
(34)
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Rating: 5 stars
04/19/2007
This was a excellent recipe...the only change i made was to use bread crumbs...other than that i followed your recipe and it was great! Such wonderful flavor it had! This one is a keeper:) Read More
(31)
Rating: 5 stars
11/08/2005
I stumbled across this recipe when I was looking for something quick and easy and different from the normal rotating meals I seem to make. I doubled the recipe (as I am feeding two grown men and myself) so that there would be lunch leftovers and used slightly less bread than it would have called for but other than that I followed it to a "T". It was an instant hit my boyfriend loved it(he said it was and I quote "Da Bomb") and my brother requested that I make it at least once a week! It was even better the second time around for lunch the following day! Read More
(29)
Rating: 5 stars
10/04/2006
This is my favorite meat loaf recipe. I did add a some sweet onions in addition to the onion soup mix and also sprinkled a little parmashan cheese on top before I put into the oven. I baked it at 375 for 45 minutes then went to 400 degrees for the last 15 munutes. It came out just perfect for my taste. Thank you Marian for a great recipe! Read More
(29)