This is the only meatloaf I ever liked! Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.

Wendy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.

  • Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Partner Tip

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

Nutrition Facts

395.1 calories; 34.3 g protein; 14.9 g carbohydrates; 165.3 mg cholesterol; 859.2 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2009
For a meatloaf this was great - possibly the best I've had. My hubby proclaimed it was "a hit" after our kids consumed most of it (my 14 yr old had triple helpings). I didn't really make any changes just a few necessary ones. I didn't have saltines so I used bread crumbs. Also I had quite a bit of left-over tomato sauce (had the 15 oz size can rather 8 oz) so I mixed half tom. sauce with a good amount of catchup and added another Tbs of corn syrup to match. Ultimately I suspect the quantities added up to the original recipe as I didn't use the entire glaze. Also I baked until the meat reached 155 or so degrees for about 40 minutes (glazed after 30 minutes) and let rest for an additional 10 minutes. Came out perfectly moist. Served this with mashed potatoes and corn on the cob. Family was fully satisfied. Read More
(58)

Most helpful critical review

Rating: 3 stars
05/05/2009
This wasn't a bad meatloaf recipe in and of itself but the glaze just was not my cup of tea. The corn syrup gave the glaze an almost gummy texture and the sweetness just overpowered the savory flavors of the meat loaf. Also while the loaf was seasoned pretty well the crackers would need to be crushed to a virtual powder as we had several mushy spots that pretty much ruined the texture of the loaf. I would recommend using 1/2 cup of plain ground quick oats (oatmeal in other words make sure they're the plain kind not flavored) as they work just as well as a binder for the loaf you don't end up with a salt overload and the oats don't lump together to cause mushy bits. Overall a solid recipe that for me required some tweaking. I also added some freshly ground pepper and would recommend adding a pinch of sea salt if you don't use the saltines as a binder. Read More
(33)
50 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/05/2009
For a meatloaf this was great - possibly the best I've had. My hubby proclaimed it was "a hit" after our kids consumed most of it (my 14 yr old had triple helpings). I didn't really make any changes just a few necessary ones. I didn't have saltines so I used bread crumbs. Also I had quite a bit of left-over tomato sauce (had the 15 oz size can rather 8 oz) so I mixed half tom. sauce with a good amount of catchup and added another Tbs of corn syrup to match. Ultimately I suspect the quantities added up to the original recipe as I didn't use the entire glaze. Also I baked until the meat reached 155 or so degrees for about 40 minutes (glazed after 30 minutes) and let rest for an additional 10 minutes. Came out perfectly moist. Served this with mashed potatoes and corn on the cob. Family was fully satisfied. Read More
(58)
Rating: 4 stars
08/18/2009
I made this for my husband and in-laws. They loved it! I didnt have any of the corn syrup so I used 2 table spoons of honey in place of it. Also I double the amount of sauce to 1/2 ketchup and 4 table spoons of honey! This was AWSOME! and so easy! Read More
(46)
Rating: 3 stars
05/05/2009
This wasn't a bad meatloaf recipe in and of itself but the glaze just was not my cup of tea. The corn syrup gave the glaze an almost gummy texture and the sweetness just overpowered the savory flavors of the meat loaf. Also while the loaf was seasoned pretty well the crackers would need to be crushed to a virtual powder as we had several mushy spots that pretty much ruined the texture of the loaf. I would recommend using 1/2 cup of plain ground quick oats (oatmeal in other words make sure they're the plain kind not flavored) as they work just as well as a binder for the loaf you don't end up with a salt overload and the oats don't lump together to cause mushy bits. Overall a solid recipe that for me required some tweaking. I also added some freshly ground pepper and would recommend adding a pinch of sea salt if you don't use the saltines as a binder. Read More
(33)
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Rating: 5 stars
06/07/2010
After battling cancer this year I have had to change the way I eat. Instead of 2 pounds of ground beef I used 1 pound of ground chuck and 1 pound of ground turkey. Great meatloaf! I made a few substitutions and added some garlic and worchestershire sauce. Instead of regular tomato sauce I used tomato sauce seasoned for meatloaf. The topping I used regular mustard and honey and did not add the thyme. I will be making again! For a side try the Sweet and Savory Kale recipe. Read More
(24)
Rating: 5 stars
03/02/2010
This recipe is very good and easy to make with a few changes: used 1/2 tsp of garlic salt; omitted marjoram; used 1/2 cup of oatmeal in lieu of bread crumps and for glaze use 1/2 cup of chili sauce instead. Makes 2 loaves and frozed one for later date. Read More
(24)
Rating: 5 stars
03/30/2010
Great recipe. It tastes just like the meatloaf our parents made. My Husband wouldn't have it any other way. Read More
(19)
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Rating: 5 stars
02/16/2011
This is similar to how I make it but I use a can of tomato soup instead of tomato sauce. It is the best I've ever had! Read More
(18)
Rating: 5 stars
11/30/2010
this meat loaf is very easy and the best I have ever made! love it Read More
(16)
Rating: 2 stars
06/12/2009
Too much Thyme. Just need a pinch of it. Otherwise it was alright Read More
(14)