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October 8, 2015 649 Comments

Classic Meatloaf Recipe…just like mom used to make.

Classic-Meatloaf-recipe--Few foods are more comforting than good ol’ meatloaf. My mom made this Classic Meatloaf Recipe all the time when I was growing up. It’s pretty much perfect, and it’s incredibly easy to mix up. If you want to take this Classic Meatloaf up a notch, try this Stuffed Meatloaf.

More Comfort Food Recipes

  • Workman’s Roast (Crock Pot Recipe)
  • The Best Instant Pot Macaroni and Cheese
  • Sausage and Sweet Potato Tortellini Soup
  • Mom’s Sunday Pot Roast
  • Chicken and Mushroom Wild Rice Soup
  • Slow Cooker Hobo Dinner

Truth be told, I’m always a little shocked by how excited my kids get when I make meatloaf. I mean, it’s meatloaf. Isn’t there a rule somewhere that kids aren’t supposed to like it? I always thought I was just one of those weird kids who actually liked it.

Apparently, I was wrong, because it’s definitely a hot commodity at our house. There’s never even a tiny piece left in the pan, and there may or may not always be a fight over the last piece.

If you love easy comfort foods, you will also love my Easy Baked Pork Roast.

pinterest image for delicious classicmeatloaf. this picture is of the finished loaf sliced nicely.how to make classic meatloaf recipe

  • Preheat oven to 350 degrees.
  • Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl.
  • Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
  • Transfer meat into a large loaf pan and press it down evenly into the pan.
  • For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
  • Bake at 350 degrees for 1 hour and 20 minutes.
  • Remove from oven and drain off excess grease.
  • Let stand for 5 minutes before serving.

Classic-Meatloaf-recipe--I love that the recipe calls for oatmeal, a little added fiber. If you don’t have any or are a little freaked out by adding oatmeal, you can use crushed soda crackers or bread ripped into tiny pieces.

Classic-Meatloaf-recipe--The sweet ketchup-based glaze that goes on the top is optional. We love to serve meatloaf with baked potatoes and broccoli or green beans. We love butter and Homemade Ranch Dressing as a topping on our baked potatoes.

Classic-Meatloaf-recipe--Yum! Just thinking about this meal has me drooling. It’s such a great no-fuss dinner that comforts you to the core. And, seriously, you also need to try this Easy Baked Pork Roast. It’s fabulous!

Meatloaf pans are the bomb! They drain the fat themselves so you don’t have to. I’m hoping Santa brings me one.:)
Meat Loaf Pans on Amazon

classic meatloaf two picture collage for pinterestFrequently Asked Questions about making Classic Meatloaf

what substitutes can I use for the oatmeal?

Using the same measurement as the oatmeal, you can use breadcrumbs or cracker crumbs.

for the glaze, what can i use in place of the ketchup?

If you don’t have ketchup, you can try adding tomato sauce to the brown sugar and mustard, or you can spread salsa on top.

can i use a different size pan?

If you don’t have a loaf pan, form the meatloaf in the shape of a loaf and place it in the center of an 11×17 pan. If you want to soak up the grease, put a couple of pieces of bread under the meatloaf before cooking.

what is the best way to drain off the grease?

You can buy a meatloaf pan that helps drain the grease. If you don’t have one, carefully drain the grease by pouring it out of one corner of the pan. Be careful! Also, you can put bread slices under the meatloaf, which will help soak up the grease.

COOK’S tools:

  • Meatloaf Pan
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board

More weeknight recipes you'll love

Slow-Cooker-Pineapple-Salsa-ChickenSlow Cooker Pineapple Salsa Chicken aka Mexican DelightAmazing Spaghetti SauceAmazing Spaghetti Saucebroccoli casseroleBroccoli Casserole with Chicken…can be made in 30 minutes or less…

4.8 from 215 reviews
Classic Meatloaf Recipe
 
Print
Prep time
15 mins
Cook time
1 hour 20 mins
Total time
1 hour 35 mins
 
Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a tomato-based glaze that adds just the right amount of sweetness and tartness to this amazing comfort food.
Author: My Mom
Recipe type: Dinner
Cuisine: Comfort Food
Serves: 6 servings
Ingredients
  • 1½ lbs ground beef
  • ¾ cup quick oatmeal
  • ¾ cup milk
  • 1 egg
  • ½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
  • 1¼ tsp salt
  • ¼ tsp pepper
  • GLAZE
  • ⅓ cup ketchup
  • 2 Tbsp brown sugar
  • 1 Tbsp mustard
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
  3. Transfer meat into a large loaf pan and press it down evenly into the pan.
  4. For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
  5. Bake at 350 degrees for 1 hour and 20 minutes.
  6. Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
  7. If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!
3.4.3177

 
 
 
 

DOn’t Forget to Pin this great recipe to your favorite PINTEREST board!

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classic meatloaf pinterest collage with two images and a text box in the center of the image with the name of the recipe

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649 Comments

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649 Comments

  1. Kimberly @ The Daring Gourmet

    October 8, 2015 at 11:02 pm

    Seriously, what beats a good meatloaf for comfort food? This looks delicious!

    to Kimberly @ The Daring Gourmet" aria-label='reply to this comment to Kimberly @ The Daring Gourmet'>reply to this comment
    • Maria

      October 9, 2015 at 9:00 pm

      Thanks Kimberly!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Debi

        May 22, 2016 at 9:00 am

        I put a couple or three pieces of bread in the bottom of the pan to soak up the grease

        to Debi" aria-label='reply to this comment to Debi'>reply to this comment
        • Rosemarie Buchanan

          January 31, 2017 at 3:29 pm

          Use extra lean ground beef and you won’t have the grease in the bottom.

          to Rosemarie Buchanan" aria-label='reply to this comment to Rosemarie Buchanan'>reply to this comment
          • Bobby L

            April 8, 2017 at 9:27 am

            True, but especially for us poor peoples, the extra grease is ever so easy pour off…

          • Toya

            January 30, 2018 at 2:04 pm

            Yep and also the meat won’t burst apart and have cracks.

          • Loren

            January 22, 2020 at 10:22 pm

            Ok, I feel that it’s not hard to make a meatloaf if you have the ingredients and one bowl.
            That being said….the only gripe I have with this site is that it does not separate the ingredients of the meatloaf and the sauce. Well, I found out the hard way, read all the instructions to get that info.
            Let’s see how my sweet meatloaf turns out, shall we?

          • Maria

            April 2, 2020 at 12:20 pm

            Sorry, you had an issue with the instructions. How did it turn out?

          • Nan

            April 4, 2020 at 7:40 pm

            Tried this recipe once! Sooo good, now we are having it again. Hubby says there nothing wrong with his nose as it smells so good it’s making his mouth water. BEST MEATLOAF RECEIPE EVER.
            Made exactly as listed and instructed..I wouldn’t change a thing!💓

          • Maria

            May 6, 2020 at 2:10 pm

            Love hearing that! Thanks Nan!

          • Lisa

            May 6, 2020 at 5:08 pm

            This recipe is delicious with turkey.

          • James

            September 3, 2020 at 3:34 pm

            I’m looking forward to making this tonight but need to know: Prepared mustard (jar/bottle) or just mustard (powder)? The distinction is extremely important!

          • Maria

            September 3, 2020 at 4:58 pm

            Hi James, I use prepared yellow mustard.

          • Jay

            October 14, 2021 at 9:49 am

            Can you substitute Panko for the oatmeal?

          • Maria

            October 18, 2021 at 4:34 am

            Definitely!

        • Hacksaw59

          May 11, 2019 at 12:55 pm

          That sounds like a good idea. I havens in the oven so I wish I had read this a little sooner

          to Hacksaw59" aria-label='reply to this comment to Hacksaw59'>reply to this comment
          • Natalie

            August 19, 2020 at 1:52 pm

            Love this recipe….and so does the husband. I have made it twice so far in the last month.

          • Maria

            August 24, 2020 at 8:32 am

            Awesome! I love hearing that Natalie!

          • Alma

            November 10, 2020 at 8:47 pm

            I fixed your meatloaf recipe this evening. It was delicious. My hubby said it was wonderful. Thanks for the recipe.

          • Maria

            November 12, 2020 at 6:58 am

            Yay! I love hearing that Alma! Thank you for coming back to let me know!

        • Shelly

          July 22, 2020 at 8:49 pm

          Hi Debi,
          I know this is an old comment, but I am trying to find a meatloaf recipe from my childhood. My mom and aunts have passed away so I cannot ask them. The main thing I remember is that the grease was orange in color. You mentioned grease, so I thought I would ask you- Is the grease orange in color by any chance?

          Thank you so much!

          to Shelly" aria-label='reply to this comment to Shelly'>reply to this comment
          • Apreal Williams

            October 11, 2020 at 9:41 am

            Hello! This is my first time making meatloaf. I wanted to no if. I can use evaporated milk.

          • Maria

            October 12, 2020 at 4:53 pm

            yes, that would work fine. You could even water it down a little if you want to.

          • Nancy Lamare

            November 17, 2020 at 12:09 pm

            Hi Debi, Orange color grease…it’s from tomato sauce mixed into the meat and the fat from the meat. We don’t like sweet meatloaf. So I use tomato sauce (small can) along with the rest of what you’re putting in your mixture. Topping the loaf with more salt and pepper. My Mom use to put canned tomatoes on top of her meatloaf using the juice in the mixture. My husband didn’t like the chunky tomatoes on top..so I switched to the tomato sauce. Good luck finding a recipe that you will enjoy!

        • Patricia Hoffman

          December 16, 2022 at 4:58 am

          Thanks! Excellent idea!!

          to Patricia Hoffman" aria-label='reply to this comment to Patricia Hoffman'>reply to this comment
        • Betty Byrd

          February 2, 2023 at 12:29 pm

          I love good recipes ,enjoy being in the kitchen.I am a good cook,but we can never know to much.

          to Betty Byrd" aria-label='reply to this comment to Betty Byrd'>reply to this comment
      • Steven

        August 18, 2016 at 7:28 pm

        Kimberly, This sounds like a Great Recipe, one thing my Mother did is poke about a half a dozen holes on the top to let the ketchup mix go down in the Meatloaf

        to Steven" aria-label='reply to this comment to Steven'>reply to this comment
        • Liz

          January 19, 2017 at 3:00 pm

          I mix some dry onion soup powder into the catsup mix.

          to Liz" aria-label='reply to this comment to Liz'>reply to this comment
          • Veda

            February 4, 2017 at 2:10 pm

            I am also going to try this dry onion soup powder. Love the taste .

          • Renee Dross

            May 9, 2017 at 4:20 pm

            Gross

          • Betty

            September 12, 2017 at 5:31 pm

            I hope yours tasted better. I followed the recipe and it was so bland.It need some green pepper added and ketsup added to the mix.

          • guy

            March 27, 2018 at 5:05 am

            just my little trick to insure against being bland is to add some A-1 to the catsup mix . it gives it a kick . try it if you find your meat loafing bwahaha

          • Carol Smith

            January 26, 2019 at 1:29 pm

            How much soup mix do you use?

        • Veda

          February 4, 2017 at 2:09 pm

          You. Great ideal with the holes. I’ll do that next time I make this
          great meatloaf.

          to Veda" aria-label='reply to this comment to Veda'>reply to this comment
          • Teri

            February 15, 2017 at 10:48 am

            Love this idea!

        • Cindy

          February 25, 2022 at 4:18 pm

          Add a bit of nutmeg to the ketchup mustard topping. It’s so delicious!

          to Cindy" aria-label='reply to this comment to Cindy'>reply to this comment
      • Alberta Cook

        August 24, 2016 at 11:54 am

        The only thing I do different is I use cornflakes as my filler instead of oatmeal or bread crumbs.

        to Alberta Cook" aria-label='reply to this comment to Alberta Cook'>reply to this comment
        • Pat

          March 24, 2017 at 9:12 am

          Cornflakes are processed food, which is unhealthy. I don’t use “quick” oatmeal, I use raw oats, which are healthy & very nutritious.

          to Pat" aria-label='reply to this comment to Pat'>reply to this comment
          • Nate

            October 15, 2017 at 4:33 pm

            You’re talking about “unhealthy” while scarfing down meatloaf. Do you use nonfat butter and sour cream on your baked potato? Come on! It’s meatloaf.

          • Annie

            September 20, 2018 at 2:27 am

            The only difference between your”raw” oats and quick are that quick oats are heated slightly and rolled, nothing is processed, they are still gluten free, maybe you are referring to cut oats. I don’t know how you’d use whole oat the only other type you could mean.
            This recipe is yummy, a lifesaver if you can’t have breadcrumbs

        • Jim

          January 20, 2019 at 9:43 am

          I still make it the way Mom did. Ground beef, celery, onions, green bell pepper, she never used milk, tomato sauce instead. salt, black pepper, egg and bread crumbs. Topped with several slices of bacon and ketchup. I always have some left over for sandwiches!

          to Jim" aria-label='reply to this comment to Jim'>reply to this comment
          • Tabitha Gilliam

            May 20, 2019 at 9:56 am

            I was looking for a comment where someone didn’t use milk (my son has a severe milk allergy). Mind if I ask a question? Do you think I could substitute the milk for tomato sauce? And would the meatloaf have the same consistency?

          • Maria

            May 20, 2019 at 10:12 pm

            Tomato juice would probably be better than tomato sauce. You could also try almond milk. My sister uses that because she has children with milk allergies.

        • Charita

          June 20, 2020 at 5:55 pm

          I have used this recipe a few times and my husband and I both love it! I only revised it a little bit the last time I made it because I was out of regular mustard so I used spicy mustard…..yum yum yum! No regrets! But also like with regular mustard too!

          to Charita" aria-label='reply to this comment to Charita'>reply to this comment
          • Maria

            June 24, 2020 at 6:18 am

            Awesome! I am so glad you like it and I am going to have to try spicy mustard next time. 🙂

      • Jackie

        August 30, 2016 at 1:39 pm

        I made this for the first time yesterday. I never had meatloaf growing up, one of those things my mother refused to cook. I’ve tried to make it over time and the hubby and I had a lot of ground beef from our bulk purchases this past weekend. I had all the ingredients readily available in my house and we were both Blown Away! Growing up Italian, I can make a mean pasta, homemade meatballs, etc., but wow, this was amazing and I just wanted to thank you so much for sharing!

        to Jackie" aria-label='reply to this comment to Jackie'>reply to this comment
        • Maria

          August 30, 2016 at 11:21 pm

          Aww, Thank you Jackie. I am so glad you both loved it. It makes me so happy to hear comments like this, Thank you for taking time to come back and let me know.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Cathy

            September 10, 2016 at 11:31 am

            I make the same meatloaf but I add some chopped green pepper and chili powder. Oh so good!!

          • Suzanne Bernstein

            September 29, 2016 at 11:55 am

            This sounds amazing. Have you ever substituted ground turkey for the ground beef?

          • Maria

            September 29, 2016 at 2:52 pm

            Yes I have Suzanne. It still turns out great. Sometimes to give it a little more beefy flavor I add beef bullion instead of salt.

          • Jennifer

            October 19, 2016 at 9:09 am

            Can you just shape on sheet into a loaf will it work the same? I don’t have a loaf pan

          • Maria

            October 21, 2016 at 3:22 pm

            Yes, depending on the fat ration in the ground meat it may produce a large amount of greasy fat, so just be careful to put it in a pan that has a lip around the edge to catch the fat.

          • Nadia

            October 19, 2016 at 10:43 am

            Have you ever tried this with pork mince?

          • Maria

            October 21, 2016 at 3:21 pm

            I haven’t. But a mix of pork mince and ground beef would probably be really good.

          • Phil Werntz

            October 31, 2016 at 2:27 pm

            It WAS quite simple to make, and the texture was just fine. It was moist and tender. The only thing missing was TASTE ! It was just plain bland! I just had absolutely NO ZIP ….

          • Maria

            November 2, 2016 at 9:51 am

            So sorry you didn’t like the flavor Phil, you could try adding some pepper or salsa next time.

          • Deborah Segler

            December 14, 2016 at 10:50 am

            Could you make this in a crock pot? If so how long? Thanks.
            debelee23@hotmail.com

          • Maria

            March 7, 2017 at 1:53 pm

            That is a good question. I have never tried it. I am sure it would work, I am guessing you would need to cook it on low for about 5-6 hours or high for 3-4. But I would suggest watching it closely to be sure it doesn’t burn.

          • Talina

            February 1, 2017 at 10:28 am

            I am lactose intolerant can I leave out the milk or replace with lactaid?

          • Maria

            February 6, 2017 at 9:37 pm

            Hi Talina, you can use almond milk or lactaid and still get great results.

          • Ava

            March 7, 2017 at 1:00 am

            I cook mine in muffin pans.You have servings ready to serve ,and I like the crusty part and by cooking in muffin pans it is born and crusty all around.

          • Maria

            March 7, 2017 at 1:23 pm

            I love the crusty part too. I’m definitely doing that next time.

          • Barbara

            March 8, 2017 at 10:21 pm

            I have a meatloaf recipe passed down from my Mom and the one I’ve used for years but it doesn’t even come close to this delicious recipe. Not only was it the best meatloaf I’ve ever made, it’s the best tasting meatloaf that I’ve ever eaten, whether it’s friends, family, or church dinners, it’s also the best I’ve ever eaten in a restaurant. Thanks for sharing such a delicious recipe.

          • Maria

            May 2, 2017 at 6:31 pm

            Wow! What a compliment. Thank you Barbara you made my day!

          • Jeff

            June 15, 2019 at 5:12 pm

            I went straight by the recipe and it was AWESOME. Thanks for sharing!

          • Anita

            April 23, 2020 at 1:28 pm

            If I double the recipe do I double the time it bakes?

          • Maria

            April 24, 2020 at 8:18 am

            Hi Anita, I double this recipe all the time and cook it in two loaf pans. I cook it the same amount of time. The only way you will need to double or add more time is if you are using a pan that will make it extra thick.

          • Jack

            July 4, 2021 at 1:05 pm

            On your glaze you don” say how much of each lngredent

          • Maria

            January 5, 2022 at 8:50 am

            Hi Jack. The amount of the ingredients for the glaze are listed in the ingredient list under where it says GLAZE in all caps.

        • Joyce Schoate

          September 18, 2016 at 3:12 pm

          Homemade Italian meatballs recipe, please. 🙂

          to Joyce Schoate" aria-label='reply to this comment to Joyce Schoate'>reply to this comment
          • Larry

            September 22, 2016 at 1:07 pm

            I’m with you Joyce, gotta have some bell pepper in it. Oats have been my secret ingredient for years! This recipe works very well with venison as you do not have all that grease to deal with!!

          • Jackson Sobel

            November 12, 2016 at 5:17 pm

            Sorry, if you want meatballs then go somewhere else.Where doing meatloaf!!

          • Sharon Connelly

            October 26, 2021 at 10:06 am

            Super duper !! Especially when Worcestershire sauce added . Baked on a sheet pan also . 🙏

          • Maria

            November 9, 2021 at 4:04 pm

            Yum! I need to try adding Worcestershire sauce!

        • Dee

          March 18, 2018 at 7:50 pm

          Would ABSOLUTELY love to get recipe for your meatballs!!!!!❤

          to Dee" aria-label='reply to this comment to Dee'>reply to this comment
      • MaryJane

        September 18, 2016 at 7:33 pm

        This is the same recipe I have used for 50 years, The only difference is that instead of mustard and brown sugar in the catsup, I use white sugar and nutmeg. TRY IT, YOU’LL LOVE IT!!!!!

        to MaryJane" aria-label='reply to this comment to MaryJane'>reply to this comment
        • LYN

          September 27, 2016 at 8:45 pm

          I make my meatloaf topping with 1 can of Campbell’s Tomato Soup and gradually add brown sugar to it till it’s to my liking. Mix well and let set while meatloaf is cooking then about 10-15 minutes before it’s done I pour the tomato/brown sugar mixture topping on the meatloaf but reserve about 1/2 to use after plating if you choose to do so.

          to LYN" aria-label='reply to this comment to LYN'>reply to this comment
        • Angie

          September 30, 2021 at 6:15 pm

          This has become a recipe that we make every couple weeks! Just wondering if you know the calorie count per serving? Thanks!

          to Angie" aria-label='reply to this comment to Angie'>reply to this comment
          • Maria

            October 4, 2021 at 4:18 am

            So glad you like it. Unfortunately I don’t have the caloric info, sorry.

      • Sandie

        October 21, 2016 at 9:18 am

        Can’t find the directions!!!

        to Sandie" aria-label='reply to this comment to Sandie'>reply to this comment
        • Maria

          October 21, 2016 at 3:14 pm

          Did you click on the read more button? it is red.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • jean

        October 27, 2016 at 11:14 am

        Maria is this trumoo regular or chocolate milk?

        to jean" aria-label='reply to this comment to jean'>reply to this comment
        • Maria

          October 30, 2016 at 9:06 pm

          I don’t know, I don’t know why it says that. I just use regular milk.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Darlene

            October 9, 2020 at 10:08 am

            I don’t know what’s missing but I tried this recipe and it is so bland. There was no taste.

          • Maria

            February 16, 2021 at 11:48 am

            I am so sorry to hear that. Did you forget the salt? I just made this for a guest yesterday and they couldn’t stop raving about how good it was.

        • Andrea

          January 11, 2017 at 2:59 pm

          Why would you think that you would put chocolate milk in a meatloaf? Really?

          to Andrea" aria-label='reply to this comment to Andrea'>reply to this comment
          • tj

            April 11, 2017 at 4:15 pm

            mex stile

      • Giovanni Bianchini

        November 28, 2016 at 3:07 pm

        Don’t know why but when I tried to subscribe I got a forbidden message.

        to Giovanni Bianchini" aria-label='reply to this comment to Giovanni Bianchini'>reply to this comment
        • Maria

          November 30, 2016 at 2:50 pm

          That is so weird. Is the e-mail you used to comment here the one you would like the newsletter sent to? If so I can add it manually.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Shirley

        January 23, 2017 at 4:30 pm

        Great idea!

        to Shirley" aria-label='reply to this comment to Shirley'>reply to this comment
        • Shirley

          February 7, 2017 at 5:02 pm

          Hi i would like to know if robin hood minute oats is the same thing as quick oatmeal. Your recipe calls for three quarter cup of quick oatmeal for the recipe of classic meatloaf. Hope to hear from you soon because i would like to make the recipe for supper tonight. Thank you.

          Shirley.

          to Shirley" aria-label='reply to this comment to Shirley'>reply to this comment
          • Maria

            February 15, 2017 at 2:53 pm

            Sorry I didn’t see this the same day you sent it. Hope you figured things out. Minute oats would definitely be the same thing as quick oats. You can use any kind of oatmeal and still get good results with this oatmeal. The quick oats are just smaller and disappear into the meat mixture so you can’t see them in the finished meatloaf. The other oatmeal are a little larger and can still be seen in the meatloaf.

      • Anne

        January 9, 2021 at 8:42 am

        Thank you for this recipe. My kids love it!! I just baked it in muffin tins instead of one big loaf. Quicker cook time and individual serving size. Freezes great and makes a quick dinner for the 2 sets of twins, lol. The kids ask for this dinner too. A real hit.

        to Anne" aria-label='reply to this comment to Anne'>reply to this comment
        • Maria

          January 14, 2021 at 8:59 am

          Two sets of twins! WoW! You are a busy mama! I am so glad the meatloaf is a hit with everyone! Cupcake tins are a great idea! I love that they ask for it for dinner! Thank you for coming and leaving a comment!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Cindy

        March 4, 2021 at 10:24 pm

        I didn’t have ground beef so I used turkey. It came out very tasty. Looking forward to making this with ground beef.

        to Cindy" aria-label='reply to this comment to Cindy'>reply to this comment
        • Maria

          April 5, 2021 at 1:05 pm

          Awesome! Glad to hear it!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Robin

        November 8, 2021 at 7:10 pm

        I use ground Turkey extra lean

        to Robin" aria-label='reply to this comment to Robin'>reply to this comment
    • US

      May 10, 2016 at 2:34 pm

      gd pm I don’t need to read all 116 comments to know this is terrific! my mom made it close to same. she uses homemade bread crumbs (stale bread crumbs stored in cold oven until ready to pulverize). some diced green peppers & onion. I lined loaf pan with raw bacon. topped with bacon. serve with mashed potato & peas. he calls it another “signature” dish. even on a chilly rainy summer night. ps prep potato, onion, peppers the night b4 & easy week night meal. thank you.

      to US" aria-label='reply to this comment to US'>reply to this comment
      • Ayesha schatzer

        June 1, 2021 at 2:56 pm

        Hello! This is a great recipe! I’ve made it countless times and it turns out great every time. I wanted to know if this could be made ahead of time so I can leave it in the freezer for a busy weeknight? Thank you!!!

        to Ayesha schatzer" aria-label='reply to this comment to Ayesha schatzer'>reply to this comment
        • Maria

          January 17, 2022 at 9:10 am

          HI Ayesha, Sorry it has taken me so long to respond. Yes, this works great to freeze to use later, I wrap it in plastic wrap and put it in the loaf pan I want to bake it in and let it freeze. Once it is frozen I take it out of the pan and put it in a large ziploc or wrap it in foil. Then when I am ready to use it, I unwrap it while it is still mostly frozen so it’s easy to move and put it in the baking pan. IF you bake it frozen it will need about 45 more minutes to an hour to cook…or you can let it unthaw in the fridge for a day before baking. Hope that is helpful.

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    • Karen

      May 18, 2016 at 5:35 pm

      I like to double the “glaze” , as everyone loves it as a “dipping” sauce” on the finished meat loaf….Delicious recipe!

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      • Irene

        June 26, 2016 at 1:34 pm

        Kimberly,do you think I could make it in a slow cooker?

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        • B. F, Giles

          July 26, 2016 at 10:51 pm

          I cook this in the crock pot all the time. Instead of mustard in the glaze, I use 1/4 tsp of nutmeg. cook one hour on high and 3-4 hours on low to med.

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      • Darlene

        July 9, 2016 at 6:39 pm

        I double the glaze too.

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      • Shannon T

        July 23, 2016 at 2:06 pm

        this glaze is also great made with bottled chili sauce instead of ketchup. my kids love it!

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        • Becky Chenault

          August 1, 2016 at 5:28 pm

          I think Heinz 57 would give this recipe a nice kick!

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          • katherine

            August 13, 2016 at 11:35 am

            you are absolutely right! I use a mixture of Heinz 57 sauce and brown sugar for the topping and well as putting a couple of tablespoons in the meat mix. It gives it such a nice kick.

          • Val Thompson

            August 31, 2016 at 11:01 pm

            I put a small can of tomato juice and Heinz 57 in the meatloaf, no milk, ketchup, mustard or brown sugar. On top I put a mixture of brown sugar, ketchup and barbecue sauce. Bake it for the same amount of time. To make it extra special, patted the meat mixture out in a rectangle shape on parchment paper, sprinkle shredded cheese over it, and cut up green onions – “roll-it-up” and place in your glass loaf pan – same sauce on top.

        • Janet

          November 22, 2016 at 5:19 pm

          I used salsa instead of ketchup and it was delish!

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          • Carol

            February 16, 2017 at 7:53 pm

            I use Sweet Baby Ray’s barbecue sauce instead of ketchup and it works out better than ketchup!!

    • Diane

      May 20, 2016 at 8:13 am

      What about ground turkey or chicken ?

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      • Janet

        June 1, 2016 at 4:17 pm

        Ground turkey is a great choice, I don’t think i would personally use ground chicken, however ground turkey paired with grass fed beef is a good choice. I hope this helped…Janet ????

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        • Jeannine Varner

          July 11, 2016 at 8:01 pm

          If using turkey or chicken, use cream or 1/2 & 1/2, instead milk (chicken & turkey meat tends to be dryer than beef) and add 1 tablespoon of grapeseed oil to meat mix.

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        • Anita Skinner

          February 8, 2017 at 4:02 pm

          My husband of 47 years loves my meatloaf. I have modified it over the years to get just the right taste and texture. I pretty much make it like yours but add a little Worcestershire sauce ( about 1 tablespoon I think, I don’t use a recipe) and use small torn pieces of white bread,not oatmeal. The best thing I do is shape it into a loaf in a heavy iron skillet ( lightly spray with cooking spray) so that the entire top and sides get brown and somewhat crusty. Husband likes it without a tomato based topping, either plain or with my mushroom gravy. To get really fancy you can hide about 3 shelled boiled eggs in the middle, so that when it’s sliced you also get a pretty slice of egg.I also sometimes substitute about a third of the ground beef with Italian sausage.

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          • Rose Marie

            April 2, 2017 at 2:13 pm

            My mom use to do the same with hard boiled eggs, We loved it. Great meatloaf, hungry for it now !

      • Dians

        August 20, 2016 at 4:42 pm

        My mom made this and she put sausage in it also. Man was it good.

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    • Joan

      July 22, 2016 at 3:37 pm

      I made this recipe and it was so dry and tasteless although I had added some seasonings I like well. Hence, I tossed it out 🙁 I even did bacon strips on top. Recipe tossed out and I will stick to the only one I will consume. Thx anyway; surely many will enjoy. Your efforts are appreciate and we all do not like the same thing, I know.

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      • Maria

        July 22, 2016 at 4:57 pm

        Sorry to hear you didn’t like it. Hope you find one you love.

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        • Denise

          August 21, 2016 at 3:45 am

          I have made this meatloaf for the last 20 yrs. I have a couple differences . I also add italian bread crumbs and fresh garlic, and I cube up cheese and .mix it in the meatloaf, whatever amount you think your family would like. then on the top I put a good amout of catcup and then sprinkle brown sugar over that. When ever I make this the neighbors drool. It smells so wonderful. Anyone who smells it cooking have come to my door wanting know what I was cooking and they have to know how to make it.

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          • SAMMY FRANK

            March 14, 2017 at 10:43 am

            HOW DO YOU OR WOULD YOU MAKE A GRAVEY TO GO WITH IT. SAY TO PUT OVER AMED POTATOES. MY MOTHER USE TO MAKE IT AND I CAN NOIT COME UP WITH THE RECIPE FOR THE GRAVEY.. PLEASE HELP.

          • Jan R

            December 8, 2019 at 9:50 pm

            Heinz has jarred gravies that are pretty good. I read on another site that someone poured a jar of brown gravy over the meatloaf about half way through cooking instead of using the ketsup or tomato sauces. I don’t know if that is what you are looking for but it may be worth checking out if you can’t find a recipe.

        • Patty

          August 30, 2016 at 6:01 pm

          Like others, this is about carbon copy of our Mom’s, and it was awesome. Juicy, great flavor. You got 8t down pat. Only diff is Mom used bread crumbs (fresh)…I LOVE the oatmeal sub! Thank you!

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          • Roxanna Inkrote

            September 8, 2016 at 6:57 pm

            I make this only difference is I add a teaspoon of liquid smoke to it

          • Frances O'Neal

            October 12, 2016 at 3:29 pm

            My Mom always used crushed saltine crackers in stead of oatmeal–I can still taste it!

        • Jennifer

          October 16, 2016 at 3:22 pm

          This was a great recipe my family loves it. I’ve never made meat loaf before and this will always be the recipe i will make. Awesome!!!!! There is def a ton of flavor

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          • Maria

            October 21, 2016 at 3:26 pm

            Yay! So glad you and your family liked the meatloaf!

      • Marion McCullers

        July 27, 2016 at 3:56 am

        This is also the recipe I was raised with. It usually does better with a little fattier meat. If yours was too dry perhaps the meat was too lean. I know it’s not popular, but some of these dishes need a fattier meat, that’s what the oats cook in. I love it and hope you find one you love as good. You could try adding bouillon to the mixture with the lean meat. You need it to look very moist before cooling.

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        • Annette Knutson

          August 9, 2016 at 12:56 pm

          I use 1 pound ground beef and 1/2 bound pork sausage. The combination gives it a nice flavor and a moist meatloaf!

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          • sandra

            August 28, 2016 at 11:21 am

            What is the cooking time ?

          • Maria

            August 29, 2016 at 6:12 pm

            350 degrees.

          • L.S.

            August 30, 2016 at 9:35 am

            I use 1/2 lb of ground pork as well… I also soak my torn bread pieces in milk..

        • Deb

          August 20, 2016 at 7:23 pm

          Maybe your meat was too dry. You have to use at least 85/15.

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      • Jane

        August 9, 2016 at 4:47 pm

        I thought the cooking time seemed awfully long for this recipe at 350. I’ll have to try it and check it while baking.

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        • Carol

          August 19, 2016 at 8:46 am

          I think the cooking time sounds very long as well. One hour tops and this is basically the meat loaf recipe I have used for nearly 50 years!

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      • Amelia

        August 21, 2016 at 1:41 pm

        Don’t blame this recipe for not turning out for you. You didn’t even follow the directions right.

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      • Rodney

        August 28, 2016 at 9:28 pm

        Can not understand how it turned out dry. I added two cups of grated cheese plus a chopped bell pepper and it was outstanding. I cooked it to exactly 165 degrees internal temperature. Very moist.

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      • Sue

        September 4, 2016 at 12:42 am

        Wow, that was an un-necessary comment!

        to Sue" aria-label='reply to this comment to Sue'>reply to this comment
        • JT

          September 21, 2016 at 2:40 pm

          So was yours.

          to JT" aria-label='reply to this comment to JT'>reply to this comment
      • Christa

        September 16, 2016 at 8:48 am

        Maybe your meat was too lean. For a lean beef, I always mix with ground pork. I’ve used Italian sausage, ground pork, even ground breakfast sausage in a pinch. You just need the extra fat so the meat doesn’t dry out. Alot if people use equal portions, I generally use 2 to 1. Beef (2) pork (1) you could even cut the pork portion a little more. Just need some fat!!! Besides…fat is flavor!

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      • Angie

        September 16, 2016 at 9:13 am

        I add 1//2 cup of sour cream. Makes it soft and juice, Also cover it the first hour with Alu. Instead of mustard, you can add some curry for a slightly different taste. (know curry wurst?)

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      • Terry

        September 27, 2016 at 11:15 am

        So Joan, give us your recipe.

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      • Judith Osborn

        October 4, 2016 at 9:15 am

        you either over cooked it or you left out something. Of course some people just don’t like meatloaf. My son came home from Kindergarten and informed me he no longer liked meatloaf. I made him eat a small piece anyway and he changed his mind. This recipe is exactly like my own, except I use evaporated milk.

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      • Susan

        November 5, 2016 at 11:37 am

        With all due respect to all, if you change one thing from this recipe, then you have not made THIS recipe. Change one thing and you are no longer making Maria’s recipe but rather your own recipe.

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        • Lee

          October 5, 2017 at 11:38 pm

          LOL Susan I think u r right. I love reading comments, I made this last night. I changed all the ingredients and cooked it a different way. Turned out great thanks for the recipe!! People do mean well tho, and meat loaf has no boundaries!

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      • Judy

        November 16, 2016 at 11:26 pm

        I use onion soup mix,
        Werchester sauce
        And all that same ingredients
        Also use tomato soup on top not ketchup.

        to Judy" aria-label='reply to this comment to Judy'>reply to this comment
      • Sandi Knode

        November 19, 2016 at 1:23 am

        Just wondering if you may have started taking a blood pressure medication or other prescription that is affecting your taste buds. This happened to my husband and he started to find everything bland.

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      • Betty

        September 12, 2017 at 5:35 pm

        You are so right. Fed it to my dog, he will eat anything.

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    • Tina Grogan

      July 26, 2016 at 5:18 pm

      OMG thank you for the suggestion to grate the onion, really feel stupid not rocket science lol!!

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      • Judith Osborn

        October 4, 2016 at 9:17 am

        you can also put the onion in the blender, my children who are now grown recently realized my secret. Works with bell pepper too. Puree it and they can’t find it in their food, but the flavor is there.

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        • Maria

          October 4, 2016 at 2:48 pm

          love it!

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        • Kathy Bair

          February 16, 2017 at 2:52 am

          That’s what I did for my kids growing up! Made a paste of the onion, then when they asked if there was any onion in it, I would reply, “Do you see and onion?” they would say “No.” and eat every bite on their plate. This is a good way to disguise veggies in different dishes, especially casseroles or gravy!

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        • karen

          June 20, 2019 at 11:30 pm

          Pureeing the veggies also enhances the meat flavor with onion and pepper flavor in the meatloaf because you juiced it making moist as well 🙂
          A SIDE NOTE: sorry not high jacking post just sharing
          Yes, I had to puree the veggies in Potpie as well, my youngest son as a lil boy did not like veggies but did the chicken and potatoes now eats everything thing .. Funny thing my oldest son and I thought it made a better tasting Potpie pureeing the veggies as a veggie gravy with potatoes and chicken. So now I do it all the time. You also get way more flavor and veggies that way. Puree veggies, corn starch, chicken broth/stock add potatoes and chicken simmer till thicken pour in pie crust.

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    • Lynn

      July 26, 2016 at 9:26 pm

      I always add a couple of tablespoons of barbecue sauce to the meat mixture along with adding some to the ketchup topping. So good.

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    • Ann

      September 5, 2016 at 10:16 am

      Kimberly, I would like to make this for a family get together. If I double the recipe does the cooking time vary? As you can probably tell I’m somewhat of a novice at cooking,enjoy it,but Im of the group that needs explect directions.

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      • Jana

        October 4, 2016 at 7:00 am

        Ann, I’m not Kimberly, but I normally don’t put mine in a pan, but make a loaf type on a cookie sheet with a rim (to catch any fat). If you just make the loaf the same height as you would the smaller amount, I would think the time would be about the same. Using a meat thermometer as someone said above, to 165 degrees is a great idea. I used BBQ sauce in the meat mixture as well as on top and I broil it the last 10 mins or so because we like a kind of crust on it, so with broiling with the BBQ sauce used like the glaze makes it sooooo good! I also will add a can of carrots or other veggies chopped really fine to add some nutrition and you can’t really taste them. Now, I don’t make my onions that fine either, I usually cut them larger because my son doesn’t care for them, and that way he can remove them easily. Sorry, I kinda threw everything in there! ;o)

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    • sabrina hunter

      September 17, 2016 at 1:42 pm

      Hi,
      What do I use for my ketchup glaze?

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      • Maria

        September 17, 2016 at 11:10 pm

        The Ketchup, brown sugar and mustard. The amounts are listed in the recipe.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Monica

      October 31, 2016 at 5:00 pm

      I don’t have Quick Oats can I Substitute breadcrumbs for the Oats?

      to Monica" aria-label='reply to this comment to Monica'>reply to this comment
      • Maria

        November 2, 2016 at 9:50 am

        Yes, that will work fine. Crushed soda crackers are also another substitution.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Shantel

      November 7, 2016 at 10:28 am

      WOW! I never had meatloaf but my boyfriend loves it and asked if I can make this for him. I was so nervous because I was unable to find breadcrumbs at the supermarket; therefore, I used Ritz crackers. For the glaze, I added a little bit of honey and Worchestire sauce. We loved it!!! It was moist and the crusting on the top was perfect. I really appreciate this recipe and look forward to making this again.

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      • Maria

        November 8, 2016 at 11:04 pm

        This makes me so happy! Glad you guys loved it!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Bruce

        November 11, 2016 at 1:12 am

        Hey, Shantel,
        Bread crumbs are just crumbled up bread. Remember that for next time, so you won’t be looking for them in the store. There are packaged bread crumbs, but your own are better and much cheaper.

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    • Helen Barr

      December 10, 2016 at 3:26 am

      Mama always put a little finely chopped green pepper in her meatloaf and I think I would add this because it just doesn’t see right to me without it.

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      • Maria

        December 10, 2016 at 4:46 pm

        Yes, you should definitely add some green peppers to yours. 🙂

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • STEPHANIE SHEFFIELD

      January 29, 2017 at 2:58 pm

      A print button

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    • Rosa

      March 4, 2017 at 5:40 pm

      Hi, thanks for sharing. I will definitely make this recipe. My husband loves Meatloaf. But my question is if instead of ground beef, I will like to use buffalo ground meat.thanks.

      to Rosa" aria-label='reply to this comment to Rosa'>reply to this comment
      • Maria

        March 7, 2017 at 1:27 pm

        Buffalo will work great but it is a leaner meat so it may come out a little dryer. You could add a little extra milk or throw in some fine chopped bacon or something fatty like that.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Carol wilhelm

      March 12, 2017 at 4:51 pm

      I make this same meat loaf except I put 1/2 small can tomatoe sauce in the meat mixture & usually don’t put sauce on top. I don’t add the milk either. I put about a tsp. of thyme seasoning in it also. Really good!! Everybody likes it & they put there own catsup on it.

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      • Carol wilhelm

        March 12, 2017 at 4:58 pm

        I also use 2 lbs of meat to recipe.

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    • sharon petty

      March 29, 2017 at 4:43 pm

      I just got thro putting mine in the oven. My mom did not use mustard or brown sugar that i know of but it was good and your’s sounds delicious so i am trying it.I hate to tell you this but i stopped to answer the phone and mixed everything up put it in the oven and did not see that the brown sugar ketchup and mustard was supposed to go on the top until i read it again.UH OH Can’t wait to taste test it.

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    • Dottie

      March 30, 2017 at 8:06 am

      I add strips of bacon on top. MMMM

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    • Carleen

      March 31, 2017 at 3:38 pm

      My family devoured this with barely an leftovers! I’ve made meatloaf before with bread crumbs and bread cubes but not oatmeal. You can’t even see it and everyone got a secret serving of fibre. Thanks for the recipe.

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    • Lindsay

      May 16, 2017 at 5:09 pm

      I made this for me and my Husband and it was delicious! Thank you for sharing your recipe!

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      • Maria

        June 13, 2017 at 7:54 pm

        Great! So glad you liked it!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Elaine miller

      December 12, 2017 at 4:07 pm

      Ejmiller6861@gmail.com

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    • Tina

      April 18, 2018 at 5:34 pm

      If i use 2lb of beef do i double the whole recipe???

      to Tina" aria-label='reply to this comment to Tina'>reply to this comment
      • Maria

        April 18, 2018 at 7:36 pm

        I would 1 and a 1/2 it with two pounds.

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    • Mickie

      June 12, 2018 at 5:44 pm

      What can I use and how much in place of oatmeal don’t want to go to the store

      to Mickie" aria-label='reply to this comment to Mickie'>reply to this comment
      • Maria

        September 6, 2018 at 8:27 pm

        Crushed soda crackers or bread crumbs.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Adie

      July 8, 2018 at 2:37 pm

      I added sautéed onions mushrooms and fresh garlic. I also put ketchup into the mix. Gives great flavor and I used water instead of milk. Sometimes I take roasted veggies and chop and fold them into meat Healthy

      to Adie" aria-label='reply to this comment to Adie'>reply to this comment
    • Robert

      October 22, 2018 at 11:55 am

      Second time I’m making this recipe. One of the few meatloaf recipes I don’t get acid reflex. It was easy to make, Meatloaf was nice and tender. I surprised myself it tasted real good.

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    • Louise Evans

      March 12, 2019 at 10:04 pm

      My mom always added a small can of v8 juice to the mixture to hide the veggies. 🙂

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      • Maria

        March 19, 2019 at 9:53 pm

        Such a good idea!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Robin Jones

      February 18, 2020 at 9:26 pm

      Help please, does anyone know how much
      protein is in each slice? My husband is getting ready for weight loss surgery and needs to eat high protein low carbs.
      Oh by the way the meatloaf is very very very GOOD. Thank you

      to Robin Jones" aria-label='reply to this comment to Robin Jones'>reply to this comment
      • Maria

        April 2, 2020 at 12:17 pm

        Hi Robin, I am glad you liked the meatloaf. I am not sure how much protein is in each slice, i would guess between 12 and 16. I hope things go well with your husbands surgery.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Britt

      March 11, 2020 at 7:39 pm

      Amazing meat loaf. I made a few changes when making it. It put the brown sugar and mustard in the meat rather than mixing it with the ketchup to put on top. I also added a layer of bacon and honey and dang did that hit the spot.

      to Britt" aria-label='reply to this comment to Britt'>reply to this comment
      • Maria

        March 16, 2020 at 7:08 am

        Yum, those changes sound delicious! Isn’t it fun to experiment and make things your own!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Jacquie in Colorado

      October 16, 2020 at 6:03 pm

      Best recipe! How much more would you cook for a Double recipe? My boyfriend LOVES IT and I need to make more lol.

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      • Maria

        October 17, 2020 at 7:34 am

        So glad its a hit with your boyfriend! If you double the recipe (just put double of everything) you can either cook it in two pans for the same amount of cooking time or if you have a 9×13 pan you can put it in that and it will need about 20 minutes less cooking time.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Terre Fletcher

      November 16, 2020 at 2:57 pm

      Meatloaf always showed up at all our Oklahoma family reunions as well as our family dinner tables. But our traditional recipe which is so much like yours also included 1 tbs Worcestershire sauce, Ritz crackers instead of oatmeal, green peppers chopped fine like the onions. We don’t use milk as my daughter is lactose intolerant so we just leave it out. And we add strips of bacon on top of the glaze. The tradition also included mashed potatoes and green beans with hot rolls on the plate.

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      • Maria

        November 17, 2020 at 5:26 am

        Yum! That sounds Delicious Terre! I love that it is served at your family reunions, so fun!

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    • Virginia

      October 4, 2021 at 6:34 pm

      Saw a friend mix several shakes of salsa to hers, and it’s definitely a good addition.

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    • Holly Wong

      February 3, 2022 at 3:31 pm

      Great recipe, I added one grated carrot, cup chopped mushrooms and substituted chicken sthock for milk.

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      • Maria

        February 15, 2022 at 7:08 am

        Yum! Sounds delicious!

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    • Val

      May 11, 2022 at 8:25 pm

      Made this recipe and my friend who was over for dinner said he usually doesn’t like meatloaf but he REALLY thought this one was good.

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      • Maria

        May 12, 2022 at 8:17 am

        yay! I love hearing that!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • shea

      June 6, 2022 at 7:02 pm

      Cook covered with foil or not? I’m wondering if the ketchup will burn on top? Thanks

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      • Maria

        June 8, 2022 at 12:13 pm

        Hi Shea,

        Uncovered, It won’t burn but it will caramelize a bit.

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    • Linda B.

      August 7, 2022 at 9:19 pm

      I love this recipe. I have been using this for years. But I do add garlic. Sometimes, I add a package of dry onion soup. Then, less salt. Everyone loaves my meatloaf.

      to Linda B." aria-label='reply to this comment to Linda B.'>reply to this comment
      • Maria

        August 8, 2022 at 7:36 am

        Yum! Those both sound like delicious additions!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • JLHenson

      January 25, 2023 at 6:41 am

      Fantastic! ⭐⭐⭐⭐⭐
      It is so rare to find a really good, ‘old-fashioned-like-Mama’s’, meatloaf but this one was spot on. Wouldn’t change a thing.
      My super picky family LOVED it!

      to JLHenson" aria-label='reply to this comment to JLHenson'>reply to this comment
      • Maria

        January 27, 2023 at 12:07 pm

        Thank yo so much Janet, This is such a huge compliment!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. eat good 4 life

    October 9, 2015 at 8:44 pm

    I would have never thought of adding oats to it. It looks pretty tasty 🙂

    to eat good 4 life" aria-label='reply to this comment to eat good 4 life'>reply to this comment
    • Tressie Corsi

      April 3, 2016 at 9:00 pm

      I’ve always used oats in my meatloaf. Love love it. I really like putting catsup, mustard and brown sugar mixture on the top. Thank-you.

      to Tressie Corsi" aria-label='reply to this comment to Tressie Corsi'>reply to this comment
      • Maria

        April 4, 2016 at 10:11 pm

        You’re welcome. 🙂

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        • Marlene Daeseleer

          April 22, 2016 at 3:14 pm

          I make mine like this but use bread crumbs, i’ll have to try with oats. I fry in my frying pan . Dont know how to add my pic to t

          his.

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        • judy cook

          April 29, 2016 at 1:06 am

          this is the same recipe I use.. except I add some chopped green peppers to mine.. we love it !! Just had it the other night.. wasn’t even enough left for another day and there is just the two of us.. I do put mine on a broiler pan that lets the grease drop under the meat.. so no draining.

          to judy cook" aria-label='reply to this comment to judy cook'>reply to this comment
        • Janie Delano

          July 2, 2016 at 6:58 pm

          Just a little tip: After the meatloaf is mixed, cover the bottom of the pan with bread slices. The bread soaks up the grease and also makes your pan easier to clean! It’s crazy but it works!

          to Janie Delano" aria-label='reply to this comment to Janie Delano'>reply to this comment
          • kelly dayringer

            October 15, 2016 at 2:28 pm

            wow I tried using the bread and it worked great. Thanks for the tip.

          • Sandi Knode

            November 19, 2016 at 1:26 am

            My Mom always put halved carrots sticks under her meatloaf. They lift the meatloaf out of the grease and taste delicious!

          • Maria

            November 30, 2016 at 3:04 pm

            This is a fantastic idea! Your mom is a genius!

      • Wanda

        July 16, 2016 at 11:59 am

        In addition to the top sauce ingredients I add a shake of cinnamon and Nutmeg to the mix.

        to Wanda" aria-label='reply to this comment to Wanda'>reply to this comment
      • Donna Heilmann

        July 17, 2016 at 9:39 am

        I put a few tablespoons of the br. sugar mixture in the meatloaf and on top. YUM

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        • Devoria

          September 1, 2016 at 10:59 am

          I think I will try this too!

          to Devoria" aria-label='reply to this comment to Devoria'>reply to this comment
    • Sue

      April 13, 2016 at 9:41 am

      My mom always used oats too. Once married, I was surprised to hear people used bread crumbs or pulled apart dried bread, etc. I even had a friend that said she used crushed corn flakes in place of oats or bread crumbs. Just remember, the oats have to be the instant kind. This is a simple, easy and delicious recipe. I’m glad to come across it, as this was my mom’s too.

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      • Maria

        April 15, 2016 at 9:41 pm

        Hi Sue, Thanks for your comment. Why is using the non quick oats a problem, I have used them before and don’t remember it making a difference.

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        • Joyce

          April 18, 2016 at 11:13 am

          I don’t use instant oaks either, just a handful of quick oats, the kind you cook.

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        • Grace Betz

          May 5, 2016 at 11:23 pm

          I have used old fashioned and quick oats. Prefer the old fashioned because to me it has better texture.

          to Grace Betz" aria-label='reply to this comment to Grace Betz'>reply to this comment
        • Vernanne

          May 22, 2016 at 8:34 pm

          I’ve always used regular oats…work fine. This recipe is very similar to the recipe in the Betty Crocker cookbook which I always use. It has a few more seasonings/spices, though.

          to Vernanne" aria-label='reply to this comment to Vernanne'>reply to this comment
          • Denise

            August 21, 2016 at 3:51 am

            I use to use oatmeal, but once I tried the italian bread crumbs everyone like it better.

        • Stephanie

          July 17, 2016 at 2:19 pm

          It doesn’t make a difference. I have never used instant Oats, lol.

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        • Debbie Vogelsang

          July 22, 2016 at 11:50 pm

          I use my Grandmother’s recipe which calls for crumpled up saltine crackers instead of oats. I tried both and prefer the crackers. Just a thought, Thank you.

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          • Lin

            July 31, 2016 at 10:43 pm

            I agree…saltines are better than bread crumbs…I NEVER use bread crumbs…the meatloaf holds together better with saltines better than bread crumbs.

          • Sandra Wilde

            October 2, 2016 at 8:49 pm

            My mother always used the crackers too. I have followed her recipe. But, I will try this one.

        • Janna

          July 31, 2016 at 7:38 pm

          I use bread, soaked in a little milk. Was my Grandmother’s recipe.

          to Janna" aria-label='reply to this comment to Janna'>reply to this comment
          • Maria

            August 1, 2016 at 3:42 pm

            Good idea!

          • Rusty

            August 13, 2016 at 1:41 pm

            Me too! Works like a charm. : )

          • Vickie

            September 19, 2016 at 2:17 pm

            Janna…was your Grandmother Sicilian? I do the same, which is the way my Sicilian grandmother made meatballs. I soak the bread in milk and then squeeze most of the milk out before adding to the ground beef mixture. So good!!! I love it with oatmeal as well.

          • Debbie

            October 26, 2016 at 5:34 pm

            How many slices of bread do you use?

          • Jordan

            February 18, 2021 at 7:52 pm

            Am I supposed to cover the meatloaf with tin foil or leave it uncovered?

          • Maria

            February 19, 2021 at 3:22 am

            Leave it uncovered.

      • Rose

        April 28, 2016 at 4:32 am

        I use the wedding oats only. They are small and unnoticeable in appearance. Yum!

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      • Norma

        May 10, 2016 at 12:19 pm

        I’ve always used regular oats and I haven’t had a problem. I also add chopped bell pepper to my meatloaf. This conversation has me wanting meatloaf.

        to Norma" aria-label='reply to this comment to Norma'>reply to this comment
        • Helen Frobose

          June 3, 2016 at 9:35 pm

          I too also add chopped green pepper and and slice three or four on top before sauce.
          HA Fro

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      • Lavada Galyean

        June 5, 2016 at 5:58 pm

        This is the recipe my daughter, daughter-in-law, and I use as well. Instead of one large loaf, we make individual loaves.

        to Lavada Galyean" aria-label='reply to this comment to Lavada Galyean'>reply to this comment
        • Rosemary McNulty

          December 6, 2016 at 2:41 pm

          I also make individual servings by using muffin tins; much quicker for those after work meals and freezing extras. Just be careful not to overcook and dry out. Using meat thermometer is good idea.
          Heinz now makes a Hot’n Spicy Ketchup, perhaps worth trying for extra zing.

          to Rosemary McNulty" aria-label='reply to this comment to Rosemary McNulty'>reply to this comment
          • Veronica

            September 23, 2018 at 10:24 am

            How long do I need to bake them if I use muffin tins?

      • Cheryl Middendorf

        June 9, 2016 at 1:27 pm

        My Mom used Special K in her meatloaf.

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        • Maria

          June 11, 2016 at 9:00 pm

          What a great idea!

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    • Barblyn

      April 24, 2016 at 3:05 pm

      I have always made my meatloaf just like this for years. Just a side note…add a few teaspoons of horseradish ON THE SIDE of the plate when serving…don’t knock it until you try it…:-)

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      • Maria

        April 25, 2016 at 10:56 pm

        My mom would be all over the horseradish. I’ll have to tell her. Thanks Barblyn

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      • senga peacock

        May 5, 2016 at 3:11 am

        maria, i always put a couple of spoonfulls of horseradish sauce mashed through my potatos, depending how many ive cooked, not to much, taste as you go, this will complement your meat loaf dish, that we loved by the way.

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        • Maria

          May 10, 2016 at 9:14 pm

          Yum! I definitely need to try that! And I am so glad you loved the meatloaf.

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          • Val Smith

            June 2, 2016 at 3:30 pm

            Hi .. allergic to red meat so do you think ground pork would be ok? The recipe looks delicious and would love to try it.

          • Maria

            November 30, 2016 at 3:31 pm

            Yes, ground pork or turkey will work great.

          • Kaye Binns

            July 24, 2016 at 7:59 pm

            Try lining the pan you bake it in with bacon slices, it is really good.

        • Judy

          August 23, 2016 at 4:25 pm

          Do you cover the meatloaf while cooking?

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          • Maria

            August 26, 2016 at 12:04 am

            No, I never cover it, I like for the edges to get a little crispy. 🙂

      • Denise

        September 17, 2019 at 5:19 pm

        This has got to be the best meatloaf I’ve eaten. I used ground turkey and 1 tbsp Worcestershire sauce in mixture. My kid who dreaded eating it is on her second piece.

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    • Carla

      May 3, 2016 at 7:05 pm

      My mother always used oats when making her meat-loaf. I use 1/2 bag of Croutons. It is dry bread. Usually seasoned differently then we are used to. Cheese, Italian, etc.
      My mother also made a “Mexican Meat-Loaf”. Must have been great, bf ate 2 PANS.

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      • Maria

        May 10, 2016 at 9:16 pm

        Croutons are a great idea. Yum!

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        • DEANNA

          May 23, 2016 at 11:26 pm

          MY FRIEND SHERRY TAUGHT ME TO USE A 8 X 11 PAN AND UT CUT POTATOES ALL AROUND THE MEAT LOAF. THEY ARE SO GOOD. TRY IT. DEANNA

          to DEANNA" aria-label='reply to this comment to DEANNA'>reply to this comment
          • DEANNA

            May 23, 2016 at 11:28 pm

            IT SHOULD SAY ‘PUT CUT POTATOES’ AROUND

          • Maria

            May 26, 2016 at 9:19 pm

            What a great idea. I’ll have to try that.

          • karen mimi4alanah@yahoo.com

            June 10, 2016 at 11:36 pm

            I put carrots on one side of the meatloaf and sliced potatoes on the other side.sprinkled with garlic salt pepper and onion soup mix.drizzle with oil.a complete meal in one dish.i also use oats and I like a sweet bbq topping for the topping.

          • Maria

            June 11, 2016 at 8:58 pm

            YUM!

        • jodie michael

          June 24, 2016 at 4:11 pm

          I have also used stove top stuffing crushed up it is yummy

          to jodie michael" aria-label='reply to this comment to jodie michael'>reply to this comment
          • Maria

            June 27, 2016 at 9:35 pm

            What a great idea!

          • Gael

            August 28, 2016 at 4:26 pm

            So many great comments! I’m going to try the potatoes on both sides. I’ve always used bread crumbs and added a layer of cheese in the middle. Usually it’s cottage cheese, but if that’s not on hand, mozzarella works. I may try oats this time.

          • Maria

            August 29, 2016 at 6:14 pm

            Yum! I’ve never thought of adding cottage cheese in the middle. My kids would love that!

    • Caron Werking Gipson, Rushville, IN

      May 15, 2016 at 4:15 am

      I have always used preseasoned/prepackaged stuffing mix for Pepperage Farms for my filler which has sage I believe in it which gives the meatloaf a nice different, but not overbearing taste.

      to Caron Werking Gipson, Rushville, IN" aria-label='reply to this comment to Caron Werking Gipson, Rushville, IN'>reply to this comment
      • Maria

        May 17, 2016 at 2:50 pm

        YUMM-O

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      • Sandra Gould

        July 10, 2016 at 2:46 pm

        Ive used boxed dressing in meatloaf also. just add extra onions.Great taste.not just for chicken.

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      • Shirley F.

        September 1, 2016 at 9:03 pm

        My friends mom used sage in her hamburger patties made with bread crumbs and egg too. I remember loving them.

        to Shirley F." aria-label='reply to this comment to Shirley F.'>reply to this comment
    • Kay Atterbery

      June 2, 2016 at 5:42 pm

      My Momma said that during WWll they used oats to stretch ground meat. You could only get so much meat with your food rations so oats would stretch it out to make more servings.

      to Kay Atterbery" aria-label='reply to this comment to Kay Atterbery'>reply to this comment
    • cat

      July 5, 2016 at 2:29 am

      my mother used quaker oats in her meatloaf since 1950…..with a package of dry onion soup mix an egg, a squirt of ketchup a bit of real onion and topped with tomato soup….. cant be beat!!!

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      • Mary

        July 31, 2016 at 2:47 pm

        I also add, to the meat mixture,
        one carrot and one celery stalk, ground up fine in the food processor. Put it in a bowl with the milk and microwave for 2 minutes then add it all to the meat mixture. When baked you hardly see them.

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    • Lois

      July 18, 2016 at 7:17 pm

      I use oats because I am gluten intolerant . My mom used to use bread or crackers..I also add a little green pepper. Gives it a great flavor..

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    • catt

      July 22, 2016 at 5:07 am

      oats make it moist. same recipe I’ve using for years but don’t use the brown sugar..

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    • Pat Rose

      July 22, 2016 at 3:08 pm

      I ve used oats before and it makes it more moist and holds together better!

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  3. Yvonne [Tried and Tasty]

    October 9, 2015 at 11:21 pm

    You know, I’ve never been really in to meatloaf -but I think it’s time I revisited it. This looks amazing!

    to Yvonne [Tried and Tasty]" aria-label='reply to this comment to Yvonne [Tried and Tasty]'>reply to this comment
    • Cris

      June 5, 2016 at 1:10 pm

      I’m like you. Never was too into it but gonna give it another try… The comment suggesting potatoe’s around it sounded great but wonder if too much grease????

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    • Toto (Lola Josey

      June 26, 2016 at 1:09 pm

      You should…it is a great comfort food with a big nostalgic flavor for those of us raised by parents having gone through the depression…I remember eating alot of split pea soup and surprised to find it my favorite now!

      to Toto (Lola Josey" aria-label='reply to this comment to Toto (Lola Josey'>reply to this comment
  4. Michelle @ blackberry babe

    October 9, 2015 at 11:56 pm

    Thanks for sharing this. My son is obsessed with meatloaf and I’m always trying to find one that all three of us love!

    to Michelle @ blackberry babe" aria-label='reply to this comment to Michelle @ blackberry babe'>reply to this comment
  5. Cathy Trochelman

    October 10, 2015 at 1:12 am

    My mom made meatloaf all the time when I was growing up….and I never make it! I’m sure my family would love it!

    to Cathy Trochelman" aria-label='reply to this comment to Cathy Trochelman'>reply to this comment
  6. Nutmeg Nanny

    October 11, 2015 at 8:36 pm

    Homemade meatloaf is one of my favorite foods ever! Love this classic and totally delicious recipe.

    to Nutmeg Nanny" aria-label='reply to this comment to Nutmeg Nanny'>reply to this comment
  7. Justine | Cooking and Beer

    October 13, 2015 at 11:03 am

    I can never get meatloaf right. It’s either crumbly and dry or too wet, but this version looks just perfect.

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    • Maria

      October 13, 2015 at 8:23 pm

      This one comes out just right every time! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Dana Hunton

      May 3, 2016 at 7:24 pm

      I think it depends on the meat…I always use the leanest ground round. We also always put celery and green pepper in our meatloaf.

      to Dana Hunton" aria-label='reply to this comment to Dana Hunton'>reply to this comment
    • Pat Rose

      July 22, 2016 at 3:16 pm

      That’s what’s great about this meat loaf! The rolled oats and egg makes it so moist and it will hold together, Its even better the next day as a sandwitch, on bread with mayo and lettuce! Yum! Or you can use it the next day like meat balls with spaghetti, You just chill it and carve it in squares, toss it in the sauce! This meat loaf is the bomb!

      to Pat Rose" aria-label='reply to this comment to Pat Rose'>reply to this comment
      • Maria

        July 22, 2016 at 4:58 pm

        love these ideas!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • karen

        June 21, 2019 at 9:19 am

        My dad would make meatloaf sandwiches using mayo and ketchup & pickles a mock Russian dressing??
        OH, soo good with added lettuce and onion sure a tomato from Jersey 🙂

        to karen" aria-label='reply to this comment to karen'>reply to this comment
  8. Felicia

    November 27, 2015 at 9:18 pm

    My family love meatloaf and I will be trying this Sunday with some cabbages!!

    to Felicia" aria-label='reply to this comment to Felicia'>reply to this comment
  9. Kaitlin

    December 10, 2015 at 5:12 pm

    I love this recipe #1 because it’s so tasty! But #2 because I’m GF and all I had to do was use my GF oats… and it’s perfect! Such a great idea. A favourite in our house!

    to Kaitlin" aria-label='reply to this comment to Kaitlin'>reply to this comment
    • Maria

      December 10, 2015 at 10:22 pm

      I am so glad you like it Kaitlin and yes, it is extra awesome because it can so easily be gluten free.

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      • Danielle

        May 1, 2016 at 7:59 pm

        I am going to try it just because you said gluten free. That’s exactly what I need.

        to Danielle" aria-label='reply to this comment to Danielle'>reply to this comment
      • Joanna

        October 9, 2016 at 10:57 am

        What do I substutite to make it gluten free

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        • Maria

          October 9, 2016 at 9:35 pm

          As long as the oats, ketchup and mustard you are using are gluten free you do not need to make any other changes. You can also use gluten free bread crumbs in place of the oats if you prefer.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  10. Halley

    December 12, 2015 at 3:44 pm

    I’m just curious if you ever make ahead and freeze? Do you freeze it before you cook it? Do you have a process for doing that with the glaze etc? I just made it and we are waiting for it to finish in the oven.:)

    to Halley" aria-label='reply to this comment to Halley'>reply to this comment
    • Maria

      January 8, 2016 at 6:34 pm

      Yes it works great! I line my loaf pan with plastic wrap, press the mixture in, wrap the plastic wrap over the meat loaf and put it in the freezer for a few hours and then take it out once it is quite solid and put it in a ziploc bag. When I am ready to cook it I take the plastic wrap off and put it in the same loaf pan and bake it. If you bake it frozen you will need to add some extra cooking time, I add the glaze the last 3-=45 minutes of cooking.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Kelly

        February 8, 2016 at 8:33 pm

        I’m baking it now! Can’t wait…super excited about the glaze. Just curious, why does it take an hour & 20 minutes?

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        • Maria

          February 16, 2016 at 8:18 pm

          Depending on the size of your pan, it takes that long to cook through. 🙂 Hope you liked it!

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      • lynda silveira

        April 4, 2016 at 11:41 am

        If you use parchment paper instead of plastic wrap before freezing, you can leave it on the meatloaf while baking it. I always struggled to get the plastic wrap off in one piece. Old cooks can learn new tricks…smile.

        to lynda silveira" aria-label='reply to this comment to lynda silveira'>reply to this comment
        • Maria

          April 4, 2016 at 10:09 pm

          Good idea, thanks for the tip Lynda. 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Amanda

    January 17, 2016 at 5:04 pm

    I made this last week and am making it again today- the only change I made was I doubled the ketchup topping. Very good!

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    • Maria

      January 25, 2016 at 11:10 pm

      Awesome! So glad you like it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Michelle Holley

    January 18, 2016 at 6:04 pm

    This is seriously the BEST meatloaf recipe! I made it for the first time a few weeks ago, and my husband has been after me ever since to make it again. I just put it in the oven for tonight’s dinner. 🙂 Thank you so much for posting this! (For some reason my browser or the site won’t let me give it the 5 stars it deserves.)

    to Michelle Holley" aria-label='reply to this comment to Michelle Holley'>reply to this comment
    • Maria

      January 25, 2016 at 11:08 pm

      Thank you SO much Michelle. I am so glad your family likes it. I really appreciate you coming back to let me know. Thank you!

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      • Carole Ray

        April 13, 2016 at 11:35 pm

        You forgot the bell peppers

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        • Maria

          April 15, 2016 at 9:42 pm

          My mom hates green peppers and never used them, I grew up used to the flavor without them and prefer it that way myself now. 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Teresa

            May 24, 2016 at 11:15 pm

            My Mom always made meatloaf with green peppers too and I never liked it. I didn’t make meatloaf myself for years because it never dawned on me to omit the peppers. Now when I make it I put cheese slices across the top the last 5 minutes and top with the glaze. It’s delicious! No peppers!

        • Rose

          April 28, 2016 at 4:37 am

          Got to have a small amt. of green pepper myself.

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        • Ruth

          July 20, 2016 at 6:12 am

          I love using the bell peppers and using a pound of ground sausage with the burger. For my Spanish friends, I add in Jalapeno peppers and Habanero peppers …. spicy, but oh so good … I make individual mini loaves and bake them on a broiler pan sprayed with Pam.

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  13. Salina

    January 19, 2016 at 8:08 pm

    Just curious how “ketchup-y” the glaze tastes. My boyfriend is very anti ketchup and will definitely taste it if I try to pull a fast one. Would you happen to have another suggestion for a topping? Other than that I cant wait to try it tonight!

    to Salina" aria-label='reply to this comment to Salina'>reply to this comment
    • Maria

      January 25, 2016 at 11:06 pm

      It’s more like a sweet tangy flavor then ketchup-y, but to be honest as a kid I hated it and would scrap it off. If you want to try a differnt topping, you could saute some mushrooms and onions and thicken it with a little heavy whipping cream or if you like cream of mushroom soup add 3/4 cup of milk to a can of it and a spoonful of sour cream.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Helen Bohl

        May 14, 2016 at 11:57 pm

        I use to use canned mushroom soup,some in mixture and rest on top,everyone liked it.

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        • Maria

          May 17, 2016 at 2:50 pm

          I’ve never thought of putting it in the meatloaf, I bet that is delicious. My mom used to make a stuffed meatloaf and put a mushroom gravy on top.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Dawn Zahn

        July 8, 2016 at 10:53 pm

        Never heard of a meatloaf pan, I will check that out on Amazon. I put a sheet of plastic wrap over my loaf pan, press meat into pan to shape,then flip it over into small roasting pan with rack. Recipe sounds awesome, will make this weekend.

        to Dawn Zahn" aria-label='reply to this comment to Dawn Zahn'>reply to this comment
    • Corinne

      February 17, 2016 at 10:43 am

      You could always just use tomato sauce. I’ve subbed that in a lot in recipes that call for ketchup. I do like the mushroom/onion gravy idea too. Kinda like Salisbury steak.

      to Corinne" aria-label='reply to this comment to Corinne'>reply to this comment
      • Maria

        February 19, 2016 at 2:01 pm

        Good idea, I should try that, I would probably like it better. I love makeing a stuffed meatloaf and putting the mushroom onion gravy on it, soo good, I should make that and post the recipe soon. 🙂

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Barbara Lang

          April 28, 2016 at 9:12 am

          Have you ever thought of laying 2-3 strips of bacon over the top before you add the glaze?

          to Barbara Lang" aria-label='reply to this comment to Barbara Lang'>reply to this comment
      • Janice

        May 19, 2016 at 2:25 pm

        Your recipe is very similar to mine, however I do put bell peppers in mine. I love leftover meatloaf sandwiches if there happens to be any left overs.

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        • Helene

          July 6, 2016 at 12:41 pm

          I use leftover meatloaf to make a shepherd pie…so good…put sliced meatloaf in bottom of pan…add cream of corn on top and next mashed potatoes and sprinkled shredded cheese on top..

          to Helene" aria-label='reply to this comment to Helene'>reply to this comment
          • Pat Rose

            July 22, 2016 at 3:25 pm

            I like the Idea of shepards pie recipe using left over meat loaf, I never thought of it ” But I will try it! If there is any meat loaf left!

    • Nicki

      April 2, 2016 at 11:22 am

      You can also use spaghetti sauce and mozzarella cheese as a topping and make it more Italian. I switch it up every once in a while.

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      • Maria

        April 4, 2016 at 10:14 pm

        Great idea Nicki!

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        • Darlene

          May 14, 2016 at 8:17 pm

          your ketchup topping for your meat loaf is called Piquant Sauce 1/3 cup ketchup 3 T. brown sugar 1 tsp. dry mustard I like to use crackers instead of oatmeal and bell pepper

          to Darlene" aria-label='reply to this comment to Darlene'>reply to this comment
      • Lizzy Tish

        July 10, 2016 at 7:52 pm

        I really love to press the meat out into a rectangle, then put mozzarella & thinly sliced Italian ham on one end, & “roll” it so the ‘stuffing’ stays in the middle! omg, it is to die for!

        to Lizzy Tish" aria-label='reply to this comment to Lizzy Tish'>reply to this comment
    • Joan Searcy

      April 18, 2016 at 1:57 pm

      My mother had two recipes; this was one of them. She used crushed soda crackers instead of oatmeal but otherwise the recipe is the same. The glaze is more like BBQ sauce doesn’t taste like ketchup at all. I don’t like ketchup either so your boyfriend will be pleased. My mother’s other meatloaf recipe mixed up the same, BUT, after forming it into a loaf and putting it into a roasting pan, she covered it all over with bacon slices, securing the ends with toothpicks to keep it from pulling away. Now THAT was meatloaf to die for!

      ps — I think the recipe was from the Better Homes and Gardens cookbook, 1950s edition.

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    • Linda Robinson

      April 27, 2016 at 1:49 pm

      I use the Hunts Meat-Loaf Fixin in a can and mix in a bowl with a little Mustard and brown sugar, stir really good and as I mix the meat mixture up I pour half of the meatloaf fixin with the brown sugar in the meat and pour the rest over the top of the meatloaf and bake it, my son in law loves my meatloaf and can tell the difference when I try and change it any lol.it has a sweet tast to it.I will be making a meatloaf for our stand in Pastor for lunch after church on May 15th.Hope he likes it .God Bless.

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    • joan

      May 2, 2016 at 4:07 pm

      I sometimes kick it up a notch with Chili Sauce instead of ketsup – don’t need as much brown sugar & I also use a tablespoon of Worcestershire sauce in the loaf-mix; then I form into hand-size meatloafs for individual loafs — makes cooking a lot shorter & also looks really great on the plate. Luv meatloaf of all kinds!

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      • joan

        May 2, 2016 at 4:08 pm

        oh and I set them on pieces of bread to soak up excess fat….. :0)

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    • Janice

      June 1, 2016 at 1:15 pm

      I use chili sauce and not ketchup. It’s better. Also, I don’t like oats in my meatloaf, I like cracker crumbs better.

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      • Maria

        June 1, 2016 at 2:23 pm

        My mom used cracker crumbs sometimes too.

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    • LaJuan

      July 22, 2016 at 3:51 am

      I don’t measure ingredients but. for the sauce I mix small can tomato sauce, sugar approx. 2-3 tablespoons and woscheshire sauce.

      to LaJuan" aria-label='reply to this comment to LaJuan'>reply to this comment
  14. Emily

    February 1, 2016 at 8:58 pm

    In the oven right now. I shaped it into a loaf on a broiler pan. (a pioneer woman secret)
    I used honey instead of brown sugar…there is still an hour left to cook…but it’s already smelling amazing. Thanks for the recipe.

    to Emily" aria-label='reply to this comment to Emily'>reply to this comment
    • Maria

      February 16, 2016 at 8:27 pm

      Awesome! I do that broiler trick sometimes too, I just hate cleaning the broiler pan afterwards….I guess I should probably line it with foil or something. 🙂

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    • Susan

      April 9, 2016 at 2:57 pm

      I am curious, why the broiler pan…always looking for new tips/tricks

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      • Maria

        April 12, 2016 at 3:30 pm

        Broiler pan works well for keeping the fat draining off.

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  15. Christine

    February 11, 2016 at 4:19 pm

    I made this and it was deelish .. The only thing is I grated a carrot into mine .. soo good.and I doubled the topping also.. Thanks

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    • Maria

      February 16, 2016 at 8:16 pm

      Glad you liked it, I add carrot sometimes too, shredded zucchini is great in it too.

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      • Deborah

        July 21, 2016 at 1:16 am

        YES! I love grated carrot or zucchini as well…hate the bell peppers in it though..takes away too much of the good taste.. I will be making this Saturday for family and grand kids..I will also be using my own tomato sauce/spices, topping..cuz some don’t like ketchup. Thank you so much for the recipe!!!

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      • Dora

        July 24, 2016 at 12:21 pm

        Hint… Instead of diced or shredded carrots, I always mix GERBER BABY FOOD (Carrots) into the ground beef for moisture, whenever I am preparing meatloaf, meat balls or tacos filling, and also …to take some acidity from the canned tomato paste or tomato sauce when I prepare meat tomato sauce.

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  16. Wilma Pendarvis

    February 18, 2016 at 9:33 am

    I haven’t made a meatloaf in years but am going to make this one real soon! Looks and sounds delicious!

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    • Maria

      February 19, 2016 at 1:59 pm

      You’ll love it. So comforting!

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  17. Selena

    February 20, 2016 at 11:03 pm

    This is the same meatloaf recipe I grew up on and my son’s favorite dinner. The only thing we do different is shape it in 6 mini loaves. That way each piece has more ketchup glaze. I also double the glaze, use most on the meatloaf and set the rest on the table to dip as we eat. The meatloaf also reheats very well and make a delicious sandwich the next day.

    to Selena" aria-label='reply to this comment to Selena'>reply to this comment
    • Maria

      February 22, 2016 at 1:24 pm

      What a fun idea to do mini loaves, I love it! And oh yeah, I am all about a meatloaf sandwich! 🙂

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      • Kimberly

        June 11, 2021 at 11:43 pm

        Read all about your meatloaf yesterday and decided to make a double batch today to share. One loaf for my 82+ Stepdad, whom I live with at 54yo (he is the ultimate housemate), and he LOVES it!!! So do I!!!

        Nice job on the recipe!

        It’s PERFECT!! Of course, I followed your recipe precisely and added, nor took away anything because my first time with your recipe and I even measured! I never/rarely measure, but go with gut instinct. I used ground chuck, though, which is our preferred burger Bring on the orange grease!!!👍

        Something I often do, when I have some leftover cooked spaghetti squash, is make my own version of meatloaf (different goodies in it), and it was quite accidental one time to find that adding a little cooked spaghetti squash and mushrooms makes is so fluffy and so incredibly moist!

        I was amazed, but yours is absolutely off the charts delicious!?

        Try the same recipe once with a little spaghetti squash and mushrooms. You will be shocked!

        It’s just a different twist. Variety is always nice.

        I will definitely be making yours again!!👍

        Thank you so much for sharing this great recipe and all the naysayers (I truly read all reviews) did something wrong. That’s it and that’s all.

        Keep up the good work and I will definitely be coming back yyuour site for more great recipes.

        We’re all about comfort food. We’re country folk that moved to the snuburbs. Lol! Very different, but food doesn’t have to be.

        Tastes like my Mom’s and I never did know how she made it and she passed in 2017 at 70, less than a week after her birthday.

        Thank you for a familiar and much missed taste of her cooking.

        It’s spot on!

        Thank you so much!

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  18. Brynn

    February 23, 2016 at 7:29 pm

    How long should I cook it for if I’m making two mini loafs?

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    • Maria

      February 23, 2016 at 10:33 pm

      Hi Brynn, An hour at 350 should be fine.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Kimberly

      June 11, 2021 at 11:46 pm

      PS…your site is very difficult to use. There are far too many popups, and I don’t think it’s functioning properly.

      Too much programming code is visible.

      Also, I didn’t see where to rate your meatloaf recipe until after I sent my comments. It’s definitely a 5👍!!!

      to Kimberly" aria-label='reply to this comment to Kimberly'>reply to this comment
  19. Deb

    March 10, 2016 at 5:04 pm

    I’m making it tonight for the second time — best meatloaf I’ve ever had! (Sorry, Mom!)

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    • Maria

      March 10, 2016 at 9:37 pm

      lol 🙂

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  20. Cindy

    March 19, 2016 at 1:38 am

    I made this recipe tonight and it was absolutely delicious!! I wish I made more, it was gone in a matter of minutes. This meatloaf is the best I’ve had and the ketchup glaze is the perfect topping. Definitely a 5 star recipe! 🙂

    to Cindy" aria-label='reply to this comment to Cindy'>reply to this comment
    • Maria

      March 21, 2016 at 2:26 pm

      Lol, I always wish I would have made more too. My kids love it and always fight over the last piece. And thank you for the high praise. 🙂

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  21. Kaylan

    March 19, 2016 at 10:02 am

    Made this a few nights ago and it was a huge hit! My husband and toddler (and myself) loved it. I doubled the glaze as some of the other suggestions have said and it was perfect.
    I also made 3 at one time. I baked one and froze two loaves. One trick for freezing (other than shaping it into the pan- because I don’t have a loaf pan) is I scoop the beef mixture directly onto a large piece of plastic wrap- I did this twice for two loaves, diving the mixture evenly. Wrap the mixture with the plastic. Then, I make it into a flattened type of “loaf” and wrap one more time in foil. I put it into a labeled freezer bag with instructions on it. When ready to use- I’ll thaw it overnight and use the mixture in a 9×13 baking dish (shaping it into a loaf at that point using the plastic wrap so my hands don’t get dirty). Then I’ll just cook it as normal!
    I think I’ll try a BBQ topping on one, too! Thanks for the awesome recipe! It’s definitely a keeper for us.

    to Kaylan" aria-label='reply to this comment to Kaylan'>reply to this comment
    • Maria

      March 21, 2016 at 2:25 pm

      Awesome! Glad to hear it was a hit. Love the idea of just freezing the meat mixture and forming it into a loaf when you are ready to cook it. Genius!

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  22. Janet

    March 24, 2016 at 10:00 pm

    Could I use old fashioned oats instead of quick cooking?

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    • Maria

      March 24, 2016 at 11:54 pm

      yes

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Megan

      April 5, 2016 at 3:07 pm

      Do you need to cook it any longer with old fashioned?

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      • Maria

        April 15, 2016 at 9:48 pm

        I don’t. The instant disappears into the meat mixture better than the regular, but I have never had an issue with the regular not being cooked enough, and I have made it with regular many times.

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  23. Jesssika

    March 27, 2016 at 11:29 pm

    My first time makig meatloaf, im a single mom so venturing out of my norm with an 11 mo th old baby is scsry. I absolutely loved this! I forgot to add milk but it didnt make an ounce of difference. What a moist meatloaf and it tasted exactly how my mom used to make it. Ill definitely be adding this to my meal plan maybe twice a month or maybe even once a week.

    to Jesssika" aria-label='reply to this comment to Jesssika'>reply to this comment
    • Maria

      April 4, 2016 at 10:16 pm

      I am so glad Jessika! I love it too and it totally is a nostalgic comfort food that reminds me of growing up. Now it will be the same for your kids it sounds like. 🙂

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  24. Bea

    March 28, 2016 at 1:08 am

    I double the ketchup and tripe of the brien sugar and kept the same amount doubled the mustard and it’s more of a sweet bbq flavor its delicious and substituted bread crumbs instead of oats didn’t have abt on hand and added an extra egg as well!!! In the oven now made an extra batch of the topping as well to dip when eating!!!

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    • Bea

      March 28, 2016 at 1:09 am

      Tripled* brown sugar* the autocorreCT sorry

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    • Rebecca

      June 23, 2016 at 6:11 pm

      So you doubled the ketchup and mustard and tripled the brown sugar?

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  25. Tami

    March 29, 2016 at 11:52 am

    So, I have never made meatloaf before. It wasn’t something that I was raised with, I remember my dad making it one time when I was a teenager. I seen this and it looked so good. I asked my teenage boys if they would eat it if I made it, and they were a little skeptical but said they would. It was a hit! they loved it, and so did I. This one is going on the list for future dinners for sure. Thank you so much for sharing the recipe.

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    • Maria

      March 29, 2016 at 5:05 pm

      Yay! I love knowing that it got the Teenage Boys’ approval too. I am so glad you like it. Thanks for coming back to let me know. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  26. Barb Shook

    March 29, 2016 at 5:43 pm

    This is the recipe I’ve been making for 40 yrs. Like to add green pepper too!

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  27. Ashley

    March 30, 2016 at 1:20 am

    what is the size of the loaf pan I need? the one I have is pretty small and I don’t want to overfill it and end up with undercooked meat.

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    • Maria

      March 30, 2016 at 12:58 pm

      I am pretty sure the one I use is 4×8.

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  28. Charleen

    April 2, 2016 at 3:52 pm

    This looks really good but I’m not willing to switch from my recipe cause it’s the best in the world! 🙂

    to Charleen" aria-label='reply to this comment to Charleen'>reply to this comment
    • Maria

      April 4, 2016 at 10:14 pm

      I’d love to have it if it’s not a secret recipe. 🙂

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    • Helene

      April 18, 2016 at 8:54 pm

      What is your recipe

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      • Joanne

        May 2, 2016 at 2:03 pm

        Could I use ground turkey instead of beef? I am going to make your recipe tonight, but only have frozen ground turkey.

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        • Maria

          May 2, 2016 at 7:52 pm

          Yes, ground turkey works fine. 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Melba May

            July 21, 2016 at 7:51 pm

            I use 1 lb. ground beef and 1/2 lb. Jimmy Dean hot sausage, adds very good flavor. I us my homemade BBQ sauce on top.

  29. Patty B

    April 2, 2016 at 6:47 pm

    well, glad to hear this recipe broke internet records! It is the same exact recipe that has been used by my family for as long as I can remember and that’s a lot of years. It is delicious and I highly recommend it to anyone not having a good recipe for meatloaf. The oats make it spectacular!

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    • Maria

      April 4, 2016 at 10:13 pm

      Lol, Thanks Patty. I don’t know where that site got their info, but I think they were just being funny. I am pretty sure it didn’t break the internet. But your right it is delicious! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • pam

        April 15, 2016 at 1:24 am

        I don’t remember the number of my Betty Crocker cook book, (1960 era), however this is the exact recipe in there for Meatloaf. And like some, I double the recipe for topping.

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        • Maria

          April 15, 2016 at 9:38 pm

          Ha! How funny, I bet that is where my mom got it.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Janice

          June 1, 2016 at 1:41 pm

          My Betty Crocker cook book is First edition, 4th printing. My Grandmother gave it to me on my birthday in 1951. The meat loaf recipe in this book calls for 1 lb Gr beef and 1/2 lb Gr lean pork. Also, it called for “catsup” for topping, if desired. I remember when it was spelled that way!

          to Janice" aria-label='reply to this comment to Janice'>reply to this comment
  30. Elaine

    April 4, 2016 at 4:00 am

    I am making meatloaf for a party of 15 people. Would 2 of this recipe be enough to feed 15? Also do you think I could bake both of them at the same time? How long?

    to Elaine" aria-label='reply to this comment to Elaine'>reply to this comment
    • Maria

      April 4, 2016 at 10:11 pm

      Depending on how many of the 15 are adults, you may want to do three. My family of six always eats a whole one on our own. You can cook them all at the same time and keep the same baking time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  31. Laura

    April 4, 2016 at 10:51 am

    Love this recipe. Sometimes when my family is on the go and in a hurry, I mix up the ingredients, patty it up and cook it like a burger. Quick and easy with the same great taste.

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    • Maria

      April 4, 2016 at 10:10 pm

      Yum! I am definitely going to try that! So smart!

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  32. Cyndi

    April 5, 2016 at 7:44 pm

    I love meatloaf. This recipe is very similar to mine except I used combination of beef, pork and veal. then I make the same ketchup (sometimes use a bottle of chili sauce) brown sugar and mustard topping but then I cut a pound of bacon in half and use the half slices overlapping one another to cover the top. Oh so good!!!

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    • Maria

      April 15, 2016 at 9:46 pm

      Yum, Bacon. Great addition!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  33. Darnell Rutherford

    April 9, 2016 at 12:06 am

    I’ve done the patties. Can also make individual ones in muffin pans.

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  34. Brandye

    April 9, 2016 at 4:26 pm

    A great tip I learned. If you don’t have a fancy meatloaf pan. Put 4 slices of white bread in the bottom of your loaf pan. They’ll soak up the excess grease . Then when you take your meatloaf out of the pan (to make this easier I make several strips out of foil and criss cross in the pan over top of the bread) you just throw away the bread and your meatloaf isn’t swimming in grease.

    to Brandye" aria-label='reply to this comment to Brandye'>reply to this comment
    • Maria

      April 12, 2016 at 3:30 pm

      I’ve heard the bread trick, but I love the idea of using the foil strips to get it out.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  35. sheila boyd

    April 9, 2016 at 5:00 pm

    had to check this out amazing other than not using measurements that’s my recipe !!! oh and the topping usually use just ketchup but will have to try the topping sounds yummy…
    sheila

    to sheila boyd" aria-label='reply to this comment to sheila boyd'>reply to this comment
  36. Roxann

    April 9, 2016 at 8:14 pm

    Love, Love, Love meatloaf ,my Mom would always have Meatloaf ,mashed potatoes and whole kernal corn or corn on the cob ,sometimes a dinner salad, Yummmm , and ketchup on the tops is amazing. Think I will make it next Sunday.

    to Roxann" aria-label='reply to this comment to Roxann'>reply to this comment
    • Maria

      April 12, 2016 at 3:29 pm

      Sounds very similar to how my mom served it. Total comfort food.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  37. Janelle

    April 10, 2016 at 11:36 am

    Would steel cut oats be a substitute for quick cooking oats?

    to Janelle" aria-label='reply to this comment to Janelle'>reply to this comment
    • Maria

      April 12, 2016 at 3:27 pm

      Yes, they would be fine to substitute.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  38. David

    April 10, 2016 at 4:52 pm

    Great Recipe with 2 changes. Substitute ground sirloin, in ground beef section, for the ground beef, less shrinkage and better taste, better for joints. Replace milk with a 1/2 C of plain applesauce. Moist forever. Serve crumbled Feta cheese on side for “special” occasions. Use “leftovers” for add-ons in grilled cheese sandwich, warm and add to green salad for lunch, serve as a hamburger and bun, etc.

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    • Maria

      April 12, 2016 at 3:27 pm

      Applesauce? Really. I will have to try that. Love the leftover ideas! Thank you!

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  39. I love recipes

    April 11, 2016 at 11:40 am

    Hi Maria,
    This looks really delicious, But, I’m losing weight. Hahaha

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  40. Ruth

    April 11, 2016 at 6:32 pm

    Add 1/4 tsp of nutmeg to the ketchup topping it gives a whole new taste to the meatloaf…..My family loves this and always requests it whenever they come over for a meal.

    to Ruth" aria-label='reply to this comment to Ruth'>reply to this comment
    • Maria

      April 12, 2016 at 3:25 pm

      Nutmeg, interesing, I will have to try that. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  41. Carole Ray

    April 13, 2016 at 11:41 pm

    I use pet milk, bell peppers, and add dry mustard to the ketchup topping. And everything you used in your recipe. Have a Texas size muffin pan. Make meat loaf with it sometimes

    to Carole Ray" aria-label='reply to this comment to Carole Ray'>reply to this comment
  42. Wendy

    April 14, 2016 at 12:02 pm

    I will be making this today for my family.. Can’t wait to taste it.. ????????
    I really like this site.

    to Wendy" aria-label='reply to this comment to Wendy'>reply to this comment
    • Maria

      April 15, 2016 at 9:38 pm

      Thank you Wendy! I am so glad you like my site. That made my day. Hope you loved the meatloaf.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  43. Darlene

    April 16, 2016 at 3:38 pm

    In my Mom’s meatloaf recipe we put 3 tablespoons catsup and 1 teaspoon dry mustard in the meat mixture. Then extra catsup on the top.

    to Darlene" aria-label='reply to this comment to Darlene'>reply to this comment
    • Laurene

      August 16, 2016 at 4:24 pm

      I didn’t read the recipe to the end before mixing it, so I put the ketchup, mustard, and brown sugar ( the stuff for the glaze) into the meatloaf mixture. Yikes! We’ll see how it turns out

      to Laurene" aria-label='reply to this comment to Laurene'>reply to this comment
      • Maria

        August 19, 2016 at 4:26 pm

        Some people do that on purpose and love it. Hopefully it turned out well for your family.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  44. Terry

    April 16, 2016 at 5:06 pm

    The first copy of the ingredients calls for TruMoo milk. Is that correct? The only TruMoo milk I can find is chocolate. It just seems odd to use chocolate milk. Help!

    to Terry" aria-label='reply to this comment to Terry'>reply to this comment
    • Maria

      April 19, 2016 at 7:48 pm

      Hi Terry, No, just regular milk. That site finds other peoples recipes and posts them and add brands to all ingredients with affiliate links to the specific milk brand to try and make money. I just use regular milk, whatever I have in my fridge.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  45. Sheila Hedrick

    April 18, 2016 at 2:54 pm

    Instead of oats, I use a box of stuffing mix. Gives a little bit more flavor. Meatloaf is my hubby’s favorite food. I have never done a glaze, just the ketchup over the top. Will have to try the glaze next time. Looks yummy.

    to Sheila Hedrick" aria-label='reply to this comment to Sheila Hedrick'>reply to this comment
  46. Hattie Sampson

    April 21, 2016 at 2:34 pm

    My family love meat loaf as well My mom made the best meat loaf using only ketchup on top of the meat loaf, I have baked it like this for years, now I will try the brown sugar & mustard. Thank you for this recipe.

    to Hattie Sampson" aria-label='reply to this comment to Hattie Sampson'>reply to this comment
    • Maria

      April 21, 2016 at 2:44 pm

      Hope you like it Hattie!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  47. Bonnie Johnson

    April 22, 2016 at 2:59 pm

    My mother prepared her meatloaf like this but she added a can of vegetable beef soup and put catsup on top and then bacon strips. I have been fixing mine the same way and always loved it but I am going to try your recipe to change things up. All these admirers can’t be wrong! 🙂 Thank you.

    to Bonnie Johnson" aria-label='reply to this comment to Bonnie Johnson'>reply to this comment
  48. Connie Weir

    April 22, 2016 at 4:53 pm

    This recipe is the one my mother taught me, except for the topping. She always used a can of tomato soup, which is very tasty. My husband and kids liked things kicked up a little bit. So, I would use the tomato soup, ketchup or barbecue sauce, maybe some mustard, and even a little chili powder at different times. I usually double it, 3 lbs. of beef, because we love it. One of my favorite lunches is a hot meat loaf sandwich the next two or three days!! Slice the cold meatloaf, warm it in the microwave, spread your bread with a little mayo or Miracle Whip (light), a little ketchup or mustard, put it together and enjoy a little bit of heaven!

    to Connie Weir" aria-label='reply to this comment to Connie Weir'>reply to this comment
  49. Denise

    April 23, 2016 at 11:51 am

    This is the recipe that I, too, have been making for years. The only differences are that I saute the onions and 1/4 to 1/2 of a finely chopped green pepper until they are soft and tender, let cool and add to mixture, and I make in a 8×8 pan which takes only 45 minutes to bake. I cut portions like a cake, or into thick rows which are then cut in half. 6 very generous portions or 4 if you want leftovers for that must have next day sandwich !

    to Denise" aria-label='reply to this comment to Denise'>reply to this comment
    • Maria

      April 25, 2016 at 10:57 pm

      Cooking it in an 8×8…you are a GENIUS. Totally trying that next time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Diane

      June 26, 2016 at 12:48 pm

      Meatloaf sandwich on rye bread for lunch next day is great.
      Daine

      to Diane" aria-label='reply to this comment to Diane'>reply to this comment
  50. Jan Wolven

    April 23, 2016 at 5:12 pm

    Maria, Love this meatloaf recipe. Made it this week and it was yummy! Loved the sauce. Thank You for such a good recipe! Did use crushed Ritz crackers in place of oatmeal. Will have to try oatmeal one day. Thanks for sharing!

    to Jan Wolven" aria-label='reply to this comment to Jan Wolven'>reply to this comment
    • Maria

      April 25, 2016 at 10:57 pm

      Thanks Jan, I am so glad you liked it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  51. Christine C.

    April 25, 2016 at 3:22 pm

    Can I exact double this recipe? Does doubling increase cooking time? Thank you. 🙂

    to Christine C." aria-label='reply to this comment to Christine C.'>reply to this comment
    • Maria

      April 25, 2016 at 10:55 pm

      Yes you can. As long as you are cooking it in two separate loaf pans you do not need to increase cooking time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  52. Connie Rush

    April 25, 2016 at 3:24 pm

    Quaker Oats had a meat loaf recipe on their box for years, I don’t know why they took it off. It was very much like this one.

    to Connie Rush" aria-label='reply to this comment to Connie Rush'>reply to this comment
    • Maria

      April 25, 2016 at 10:54 pm

      Don’t you hate it when companies take recipes off and then you can’t find them. I loved the gingerbread recipe on the molasses bottle but haven’t been able to find it for a few years. So annoying.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  53. Ineza

    April 26, 2016 at 12:52 pm

    This is the way I have been making meat loaf , including the topping for over 20 yrs , its delicious but I am still kinda tired of it , yes its a staple but after once a month of a long period of time gets old. nothing new about this recipe.

    to Ineza" aria-label='reply to this comment to Ineza'>reply to this comment
  54. Rhoda Tauber

    April 28, 2016 at 6:13 pm

    Do not use milk products with meat. Can I leave it out our substitute it with another ing.

    to Rhoda Tauber" aria-label='reply to this comment to Rhoda Tauber'>reply to this comment
    • Maria

      November 30, 2016 at 3:37 pm

      Yes, you could use almond milk or cashew milk. If you leave it out all together it will have a stiffer consistency, but it will still taste good. You could try adding just a splash of beef broth.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  55. Cheree

    April 30, 2016 at 6:35 pm

    I made this for the first time ever making meatloaf. Used club crackers crushed up because I didn’t have breadcrumbs or oats. Hopefully it turns out. It seemed really moist after I added milk hoping it turns out okay.

    to Cheree" aria-label='reply to this comment to Cheree'>reply to this comment
  56. Brenda Ward

    May 1, 2016 at 8:25 am

    Instead of oats I use crushed up cheese-it crackers. I also add a couple tbsps. of garlic flakes….delicious!!!

    to Brenda Ward" aria-label='reply to this comment to Brenda Ward'>reply to this comment
    • Maria

      May 2, 2016 at 7:52 pm

      Oh yummy! I love the idea of using cheese crackers.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  57. Joan

    May 5, 2016 at 10:24 am

    I didn’t read all of the comments, but I was looking for someone to mention the TruMoo milk ingredient. On the first list of ingredients it is TruMoo milk, but on the printable version it just says milk. Is this a new take or just a misprint?

    to Joan" aria-label='reply to this comment to Joan'>reply to this comment
    • Maria

      May 10, 2016 at 9:13 pm

      Any kind of milk is fine.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  58. Gina

    May 8, 2016 at 6:22 pm

    This is the 2nd time I make this meatloaf….it is out of this world filled with comfort and nostalgia for what Mom used to make! I have thrown away my old recipe and this is the only one I use! Family loves it and asked for it again!

    to Gina" aria-label='reply to this comment to Gina'>reply to this comment
    • Maria

      May 10, 2016 at 9:12 pm

      Yay! That makes me so happy!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  59. Lizzie

    May 11, 2016 at 5:29 pm

    Would this be okay to use with Ground Turkey? Would you make any alterations?

    to Lizzie" aria-label='reply to this comment to Lizzie'>reply to this comment
    • Maria

      May 11, 2016 at 8:18 pm

      Yes, When I use ground turkey I substitute beef bullion powder for part of the salt, just to give it a little more beefy flavor.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  60. Jodi

    May 14, 2016 at 6:51 am

    I just wanted to let you know that I made this recipe for supper last night and it was a hit with the family. I’ve always loved meatloaf but have avoided making it till now because of the picky eaters in our family! However, after tonight I was asked to put this into our meal rotation! Thank you!

    to Jodi" aria-label='reply to this comment to Jodi'>reply to this comment
    • Maria

      May 17, 2016 at 2:51 pm

      Isn’t it the most rewarding feeling ever when everyone likes dinner. I am so happy they like this meatloaf recipe. Thanks for sharing. That made my day!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  61. Kathi

    May 16, 2016 at 3:22 pm

    Instead of baking for over an hour if your time is rushed, bake in a muffin pan for 30 minutes!

    to Kathi" aria-label='reply to this comment to Kathi'>reply to this comment
    • Maria

      May 17, 2016 at 2:47 pm

      such a good idea! Thanks

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  62. Jeff T.

    May 27, 2016 at 10:05 am

    I bought a large package of 90% ground beef. So I made 2 of these meat loafs, one to eat and one for the freezer. I am not to good at following directions and made the mistake of adding my glaze straight in with all the other ingredients. Still turned out great. Look forward to making these again and following the directions next time. Thanks

    to Jeff T." aria-label='reply to this comment to Jeff T.'>reply to this comment
    • Maria

      June 1, 2016 at 2:31 pm

      Awesome! Glad you liked the recipe Jeff. I’ll have to try mixing in the glaze ingredients sometime. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  63. Melissa Hernandez

    May 31, 2016 at 8:52 pm

    Hey will the ketchup part burn if I put it on the meatloaf and then straight in the oven or do I wait a while before adding it?

    to Melissa Hernandez" aria-label='reply to this comment to Melissa Hernandez'>reply to this comment
    • Maria

      June 1, 2016 at 2:27 pm

      Not really, but it does get a little dark. My mom used to do it that way. It works fine, I just prefer to put in on later.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  64. Barbarainnc

    June 2, 2016 at 11:38 am

    I use 1 pound ground beef, 1 egg, 8 oz can tomato sauce, diced onion and green bell pepper. 3/4 c dry oatmeal. Salt pepper and garlic powder to taste. I put all of this in a plastic bag, seal. Squish and squash the bag to mix. Turn the bag upside down, dump in a 8 or 8 inch square pan. Bake at 350 for 1 hour. Last 10 minutes smear on some ketchup, and finish baking. ????

    to Barbarainnc" aria-label='reply to this comment to Barbarainnc'>reply to this comment
    • Gaye

      December 27, 2022 at 8:25 pm

      regular oatmeal or quick?

      to Gaye" aria-label='reply to this comment to Gaye'>reply to this comment
      • Maria

        January 4, 2023 at 5:09 am

        Either works great, but I usually use quick oats.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  65. Mary

    June 2, 2016 at 9:05 pm

    This recipe is won der ful!!! My family loved it!!

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
  66. Mary

    June 2, 2016 at 9:09 pm

    Easiest recipe ever!! You’ll love it!!

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
  67. Janice Koontz

    June 10, 2016 at 12:01 pm

    This is the same recipe I have made for over 49 years. However, I mince the onion and add two eggs.

    to Janice Koontz" aria-label='reply to this comment to Janice Koontz'>reply to this comment
  68. Heather

    June 13, 2016 at 8:41 pm

    I can’t have dairy do you have a recommendation for substitution of the milk? Thanks!

    to Heather" aria-label='reply to this comment to Heather'>reply to this comment
    • Maria

      June 22, 2016 at 9:17 pm

      You could try almond milk or soy milk.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  69. Pam

    June 23, 2016 at 1:02 pm

    Here’s a tip! Whether you use this meatloaf recipe or your own…..instead of meatloaf, use your mixture to make the best burgers ever! Tasty and moist, I never make bland burgers anymore 🙂

    to Pam" aria-label='reply to this comment to Pam'>reply to this comment
    • Maria

      June 23, 2016 at 10:38 pm

      Lol, I was just thinking this the other day, I was like, “Why don’t I make my burgers this way, I love the flavor.”

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  70. Pat

    June 24, 2016 at 7:50 pm

    Very similar to my recipe. Instead of soda crackers I use a butter cracker like Ritz. Adds an extra rich flavor.

    to Pat" aria-label='reply to this comment to Pat'>reply to this comment
    • Maria

      June 27, 2016 at 9:35 pm

      Yum!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  71. Shari

    June 26, 2016 at 8:45 pm

    I use this same recipe sometimes I use Italian bread crumbs and crackers instead of oats I also add garlic powder and green peppers.

    to Shari" aria-label='reply to this comment to Shari'>reply to this comment
  72. lisa

    June 27, 2016 at 8:28 pm

    can this meatloaf be made with skim milk or does it have to be true moo?

    to lisa" aria-label='reply to this comment to lisa'>reply to this comment
    • Maria

      June 27, 2016 at 9:33 pm

      Yes, any kind of milk will work.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  73. Sharon

    July 1, 2016 at 8:10 am

    Have you ever baked this in the microwave, I do a similar meatloaf and cook in micro for 15 minutes, let set 5 minutes, it’s quick and delish!

    to Sharon" aria-label='reply to this comment to Sharon'>reply to this comment
  74. Sharon

    July 1, 2016 at 8:47 am

    Have you ever baked this in the microwave, I do a similar meatloaf and cook in micro for 15 minutes, let set 5 minutes, it’s quick and delish! Use micro safe dish, put small glass custard cup in middle of meatloaf and the grease will go into the cup while cooking.. Instead of a bigger tall loaf I make one a little spread out.. It works great when you don’t have the extra time..

    to Sharon" aria-label='reply to this comment to Sharon'>reply to this comment
    • Maria

      July 21, 2016 at 11:04 pm

      Great tip, thanks Sharon

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Patty W

      July 26, 2016 at 10:48 am

      Love the recipe. Instead of using a loaf pan, I shape the loaf and put it into a larger pan…like a cake pan. This way it gets nice and brown on all sides. Plus the tomato topping gets nice and brown too.

      to Patty W" aria-label='reply to this comment to Patty W'>reply to this comment
  75. mike

    July 5, 2016 at 5:08 pm

    I have made this meatloaf twice now and instead of the glaze I have used a mushroom gravy mix with some extra mushrooms and onion sauted in a red wine and butter. This was really good on the meatloaf

    to mike" aria-label='reply to this comment to mike'>reply to this comment
    • Maria

      July 21, 2016 at 11:00 pm

      Yum Mike, that sounds awesome!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Suzanne

        July 24, 2021 at 4:11 pm

        I definitely need to try this! I think my kids would love this #julygiveaway

        to Suzanne" aria-label='reply to this comment to Suzanne'>reply to this comment
  76. Helene

    July 6, 2016 at 12:44 pm

    makes a good shepherd pie with leftovers…put sliced meatloaf in pan…pour cream style corn on top…add mashed potatoes…sprinkled shredded cheese of your choice on top…yumm,,,,enjoy

    to Helene" aria-label='reply to this comment to Helene'>reply to this comment
  77. Jane

    July 10, 2016 at 1:48 pm

    I am definately going to make this meatloaf. I haven’t made one for years and this makes me hungary. Can I make it with ground beef and pork?

    to Jane" aria-label='reply to this comment to Jane'>reply to this comment
    • Maria

      July 21, 2016 at 10:56 pm

      Yes, you’re going to love it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  78. Ann Boissonneault

    July 12, 2016 at 7:55 am

    I just made this recipe a couple days ago, and it was absolutely delicious. I had always made up my own meatloaf over the years, but lately haven’t cooked that much and forgot what ingredients I used, so wanted a new recipe to try. THIS is definitely A KEEPER! Thanks so much for sharing!

    to Ann Boissonneault" aria-label='reply to this comment to Ann Boissonneault'>reply to this comment
  79. Linda D

    July 12, 2016 at 7:16 pm

    Loved this recipe, and I am not a big hamburger fan. I used crushed Club crackers and also added some garlic powder and Worcestershire sauce. Delicious!!

    to Linda D" aria-label='reply to this comment to Linda D'>reply to this comment
  80. Carole Cloniger

    July 13, 2016 at 10:27 pm

    Dry mustard or prepared mustard?

    to Carole Cloniger" aria-label='reply to this comment to Carole Cloniger'>reply to this comment
    • Maria

      July 21, 2016 at 11:11 pm

      Prepared.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  81. Joan Noble

    July 14, 2016 at 1:00 pm

    I make meatloaf the way my Mother in law showed me back in 1968 when I married her son. I use ground beef or chuck and oatmeal. An egg, sprinkle some lipton onion soup mix in to give it an onion flavor. half a can of tomato soup not mixed with water, and mix with my hand. Shape into a loaf and pull away from the sides of the pan. Mix water with the remaining tomato soup and pour over and around the meat loaf so it is in sides of pan then cover and bake at 350 for an hour and a half to two hours depending on size of pan. I don’t care for ketchup but love tomato soup and this makes the meat loaf moist and not so dry.

    to Joan Noble" aria-label='reply to this comment to Joan Noble'>reply to this comment
  82. Jude48

    July 16, 2016 at 5:15 pm

    This is really the best meatloaf recipe ever; only thing different that I do for my family is to use 1 and 1/4 pounds of lean ground beef and 1/4 pound of ground pork mixed together. Sooooooooooooo good!

    to Jude48" aria-label='reply to this comment to Jude48'>reply to this comment
  83. mkecheryl

    July 18, 2016 at 11:56 pm

    Looks delicious! If I use crushed Saltines instead of the oatmeal, should I still use 3/4 c? Or less?

    to mkecheryl" aria-label='reply to this comment to mkecheryl'>reply to this comment
  84. mkecheryl

    July 18, 2016 at 11:57 pm

    This looks delicious! If I use crushed Saltines instead of oatmeal, should I still use 3/4c? Or less? Thanks!

    to mkecheryl" aria-label='reply to this comment to mkecheryl'>reply to this comment
    • Maria

      July 21, 2016 at 11:06 pm

      yes.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  85. Melia

    July 23, 2016 at 10:13 am

    My recipe with a little Worcestershire sauce and 1/2 tsp of cumin for depth of flavor.

    to Melia" aria-label='reply to this comment to Melia'>reply to this comment
  86. Phyllis Cochran

    July 23, 2016 at 12:44 pm

    The only difference between your recipe and mine is the brown sugar and mustard. Makes great sandwiches

    to Phyllis Cochran" aria-label='reply to this comment to Phyllis Cochran'>reply to this comment
  87. FussBudget

    July 28, 2016 at 5:11 am

    This is the first time I’ve been to this site. I’m here from a Facebook link. I tell you, it was so hard for me to get the directions for this one recipe, I’m never coming back. Ridiculous, why would I want to sign up if you make it so hard to get just one recipe?

    to FussBudget" aria-label='reply to this comment to FussBudget'>reply to this comment
    • Maria

      August 1, 2016 at 3:47 pm

      I’m sorry it was so hard, what made it hard? Were ads popping up? Please let me know so I can work to correct the problem.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Karen ash

        December 10, 2016 at 12:33 pm

        I had a similar reaction. Instead ifclick here for directions it should say clicj here a d spend the next 30 .i utes scrolling thru ads and comments. I still havent reached the directions. Im still looking because i think this the recipe my mother used to make.

        to Karen ash" aria-label='reply to this comment to Karen ash'>reply to this comment
        • Maria

          December 10, 2016 at 4:46 pm

          Hi Karen, There is a red button about two or three paragraphs down from the start of the post that says read more. You click on that to see the rest of the post and recipe. Sorry for the confusion, hope you can find it easily now.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • STEPHANIE SHEFFIELD

      February 28, 2017 at 12:25 pm

      Difficult for me too.

      to STEPHANIE SHEFFIELD" aria-label='reply to this comment to STEPHANIE SHEFFIELD'>reply to this comment
  88. Carol

    July 28, 2016 at 7:35 pm

    This is the way my grandmother and mother and now I make it this way too.

    to Carol" aria-label='reply to this comment to Carol'>reply to this comment
  89. Toni Anderson

    August 18, 2016 at 2:38 pm

    This ALMOST the meatloaf I’ve been making for almost 50 years, now. I add a little evaporated milk and some parsley, sage, marjoram, thyme and rosemary. Even meatloaf haters love it! Leftovers make a great sandwich, too!

    to Toni Anderson" aria-label='reply to this comment to Toni Anderson'>reply to this comment
  90. Mary

    August 25, 2016 at 11:07 am

    The reason everyone “grew up with this recipe” is because it came (for the most part) from a recipe on the back of a Quaker Oats box, sometime in the early 60’s. I have made this meatloaf for over 50 years with very few changes and it always works.

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
  91. Deb

    August 26, 2016 at 10:19 am

    You think I could use Ritz crackers instead of the oats?

    to Deb" aria-label='reply to this comment to Deb'>reply to this comment
    • Maria

      August 29, 2016 at 6:13 pm

      Definitely!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  92. Annie Mae Blackburn

    August 29, 2016 at 7:58 pm

    Made this meatloaf tonight and it is delicious. Will be making it again.

    to Annie Mae Blackburn" aria-label='reply to this comment to Annie Mae Blackburn'>reply to this comment
    • Maria

      August 30, 2016 at 11:23 pm

      Love to hear that! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  93. Cheyenne

    August 30, 2016 at 5:50 pm

    This is some GOOD meatloaf! I have never made it with oats before, but it turned out fantastic! I added a few strips of bacon on top and it made my tummy so happy! Found my new meatloaf recipe! Thanks SO much for sharing!

    to Cheyenne" aria-label='reply to this comment to Cheyenne'>reply to this comment
    • Maria

      August 30, 2016 at 11:20 pm

      Yay! So glad to hear that Cheyenne! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  94. Patricia

    September 5, 2016 at 12:12 am

    Exact ingrediants except I throw a cup or so of grated sharp cheese or grated pepper jack cheese in the mixture,,,I call it cheeseburger meatloaf…very moist without being too cheesy…family favorits

    to Patricia" aria-label='reply to this comment to Patricia'>reply to this comment
    • Maria

      September 6, 2016 at 10:31 pm

      Yum, I love the idea of cheeseburger meatloaf. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  95. Ann

    September 25, 2016 at 11:03 am

    Yum! Meatloaf is baking now….added cheese to the middle. I haven’t made Meatloaf in years. I think about it but always think it will be too much trouble. This was so easy! Can’t wait to try it!

    to Ann" aria-label='reply to this comment to Ann'>reply to this comment
    • Maria

      September 26, 2016 at 6:37 pm

      Great! I bet it was yummy! This recipe is the best!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  96. Heidi

    September 29, 2016 at 8:57 pm

    What kind of mustard…..spicy brown? Classic yellow?

    to Heidi" aria-label='reply to this comment to Heidi'>reply to this comment
    • Maria

      November 30, 2016 at 3:16 pm

      I just use classic yellow.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  97. Lynn

    October 4, 2016 at 1:29 am

    This is very similar to my grandmothers….sometimes she did saltines sometimes she did bread. But her topping was tomato paste. Never knew about using ketchup, brown sugar and mustard. I am going to have to try this recipe this week! 🙂

    to Lynn" aria-label='reply to this comment to Lynn'>reply to this comment
  98. Pam

    October 5, 2016 at 2:00 pm

    I’ve used oatmeal, bread crumbs and crackers…whatever I have in the pantry. Instead of milk though I add about half a can of cream of whatever soup…usually mushroom but I have used cream of chicken as well. I’ve been making meatloaf for over 40 years and still, every time I make it my hubby will comment that it’s the best meatloaf he’s ever had.

    to Pam" aria-label='reply to this comment to Pam'>reply to this comment
    • Maria

      October 9, 2016 at 9:27 pm

      Awesome! That’s what I love about Meatloaf. If you have a great base recipe, you can make small changes according to what you have on hand and still get a great tasting meatloaf every time!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  99. Glenda

    October 6, 2016 at 10:44 am

    Wonderful Recipe!!
    Here’s a quick “heads up” that may be of interest for those out there that use Oats in this recipe, myself included. Quaker Oats now has “Gluten Free Oats” available. So far I have only seen it in the Quick Cooking Oats variety though. Hoping to find it in the Old Fashioned variety as well.

    to Glenda" aria-label='reply to this comment to Glenda'>reply to this comment
    • Maria

      October 9, 2016 at 9:29 pm

      Thanks for the “heads up” Glenda!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  100. Mary

    October 8, 2016 at 9:21 pm

    Wow, this is the same recipe I’ve used for almost 40 years and can attest to the fact that it’s wonderful! Meatloaf is most definitely a staple in our home. Our kids loved it, as do our grandkids. A properly prepared meatloaf is food for the gods! LOL!!!

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
    • Maria

      October 9, 2016 at 9:33 pm

      Yes, I am sure this meatloaf was served weekly on Mt. Olympus! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  101. sally landers

    October 8, 2016 at 9:30 pm

    My grandmom added corn flakes instead of oatmeal and also lined strips of uncooked bacon across the top.

    to sally landers" aria-label='reply to this comment to sally landers'>reply to this comment
    • Maria

      October 9, 2016 at 9:33 pm

      That sounds yummy!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  102. Jordana

    October 17, 2016 at 7:10 pm

    I don’t usually comment on recipes but this one deserved a comment. I just made it and my husband and I loved it! Not only was it really easy to make, but very light and tasty (I might have not packed it in hard enough but I enjoyed the lightness of it). All I did was substitute the oatmeal for gluten free bread crumbs, and I added a little layer of cheddar cheese in the middle just because. And it was amazing. And as I said, sooo easy to make. Definitely a keeper! Oh and I loved the topping. I’ve done ketchup before but never added mustard and brown sugar. It tasted like a mix of BBQ sauce and like a sweet mustard. Yum yum!

    to Jordana" aria-label='reply to this comment to Jordana'>reply to this comment
    • Maria

      October 21, 2016 at 3:25 pm

      Thank you Jordana, i am so glad you love the meatloaf. I am going to have to try putting a layer of cheese in the center. That sounds awesome!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  103. Kathy

    October 20, 2016 at 8:35 pm

    I am having trouble printing your meatloaf receipt. I don’t know what I am doing wrong! It sounds so yummy and I would love to print it! I am about ready to write it!

    to Kathy" aria-label='reply to this comment to Kathy'>reply to this comment
    • Maria

      October 21, 2016 at 3:16 pm

      I’m sorry to hear this. It should just print when you hit the print button. You could try copy and pasting it into a word doc.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  104. Flo

    October 23, 2016 at 1:37 pm

    I can’t wait to go shopping and pick up the meat, brown sugar, only thing do I get the dark brown sugar or the light? my mouth is watering, thanks so much

    to Flo" aria-label='reply to this comment to Flo'>reply to this comment
    • Maria

      October 26, 2016 at 2:17 pm

      I use light, but it shouldn’t matter too much either way.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Jessika

      October 27, 2016 at 3:27 pm

      I use dark, as it’s all I have on hand and it turns out great.

      to Jessika" aria-label='reply to this comment to Jessika'>reply to this comment
  105. Olivia

    October 26, 2016 at 2:33 am

    My husband told me it’s better than his Mother’s. Thank you!!!!

    to Olivia" aria-label='reply to this comment to Olivia'>reply to this comment
    • Maria

      October 26, 2016 at 2:16 pm

      Gotta admit, comments like that feel pretty good. Am.I.Right. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Olivia

        December 2, 2016 at 3:40 pm

        So right! Thank you 🙂

        to Olivia" aria-label='reply to this comment to Olivia'>reply to this comment
  106. Jessika

    October 27, 2016 at 3:26 pm

    This is the ONLY recipe I use since I found it months ago. My boyfriend whose mother passed away said she made the best meatloaf, said “mine” was amazing. Definitely a recipe I really need to print so I stop losing it on Pinterest. I never had much meatloaf growing up but this with the sauce on top is just amazing. Now to get my 18 month old to eat meat and we would be great!

    to Jessika" aria-label='reply to this comment to Jessika'>reply to this comment
    • Maria

      October 30, 2016 at 9:08 pm

      I am so glad you and your boyfriend like it. Thanks for taking time to come back and let me know. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  107. Tamika

    November 2, 2016 at 8:39 am

    Do you cover the pan with foil or cook it uncovered?

    to Tamika" aria-label='reply to this comment to Tamika'>reply to this comment
    • Maria

      November 2, 2016 at 9:48 am

      Hi Tamika, I leave it uncovered.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  108. Sharon

    November 3, 2016 at 8:41 am

    We really enjoyed this meatloaf! Thank you for the recipe.
    We’ve had some dietary changes for one of my kids, and can no longer use Worcestershire sauce. I had a hard time finding a recipe without it, and am so grateful for this one. It was a big hit with everyone! (And I have 4 kids, all boys).

    I don’t understand the negative comments. If you thought it was bland, so be it, but it doesn’t need to come across in such a rude manner!

    to Sharon" aria-label='reply to this comment to Sharon'>reply to this comment
    • Maria

      November 3, 2016 at 10:30 pm

      So glad you liked it Sharon. I love it that you have four boys! I bet your grocery bill is outrageous! 🙂 And thanks for having my back with the rude comment. 😉

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Sierra

        February 12, 2019 at 2:35 pm

        What would the measurements be of using 2lbs of ground beef? Sorry new to cooking😩 “people don’t judge me”😂

        to Sierra" aria-label='reply to this comment to Sierra'>reply to this comment
        • Maria

          February 26, 2019 at 9:39 pm

          This meatloaf is a recipe that is very hard to mess up. you will want to add 1/3 more of every ingredient.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  109. Sarita

    November 6, 2016 at 4:19 am

    I plan on making this for tonight’s dinner. I just wanted to double check that the baking time is correct. 1 hour and 20 minutes? Seems really long.

    to Sarita" aria-label='reply to this comment to Sarita'>reply to this comment
    • Maria

      November 6, 2016 at 3:38 pm

      Hi Sarita, The cooking time is correct. Depending on the size of your pan and how thick the meat mixture is it may cook faster or slower. In a typical meatloaf pan I find 1 hour 20 minutes to be just right.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Shanel

        November 8, 2016 at 11:18 pm

        I made this today and i was mind blown at how tasty it was!! I loved it, my kids loved it, especially my husband loved it!! Im making this again for sure!!

        to Shanel" aria-label='reply to this comment to Shanel'>reply to this comment
        • Maria

          November 9, 2016 at 10:59 pm

          So glad you liked it!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  110. Dianne

    November 11, 2016 at 11:32 am

    All I wanted was a to do was copy and print out the recipe, so why did I get all the comments to go with it?! LOTS of wasted paper!!! GRRR!

    to Dianne" aria-label='reply to this comment to Dianne'>reply to this comment
    • Maria

      November 30, 2016 at 3:09 pm

      I just tried this myself and it just printed the recipe. Not sure why you would have gotten everything. I am sorry about the wasted paper, that is really frustrating.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  111. jan

    November 18, 2016 at 5:26 am

    I’ve been using this recipe for over 50 years; ever since high school food’s class!
    Sometimes I use minced onions. For the sauce I use 1 T each of the brown sugar, ketchup, mustard. I’m trying to get away from ketchup so, in the future, I may be trying something else such as a BBQ sauce … something that isn’t made with high fructose corn syrup and with less sugar. If there isn’t enough sauce, I make a little more. I don’t never pepper anything, use one egg for moisture and only a small amount of milk (2%) as you don’t want this to be soggy. Many times the milk is left out. Oh! I don’t measure a thing.

    to jan" aria-label='reply to this comment to jan'>reply to this comment
  112. Elida Waggoner

    November 20, 2016 at 4:11 am

    OMG best recipe EVER!!! Even my son liked it… which says a lot he is a very picky eater!

    to Elida Waggoner" aria-label='reply to this comment to Elida Waggoner'>reply to this comment
    • Maria

      November 30, 2016 at 3:03 pm

      This makes me so happy! Nothing makes me happier then when a picky eater likes one of my recipes! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  113. Brynn

    November 21, 2016 at 9:44 am

    Made this last night with turkey & it was delicious! Had plenty of flavor. ????

    to Brynn" aria-label='reply to this comment to Brynn'>reply to this comment
    • Maria

      November 30, 2016 at 3:01 pm

      Great! Thank you for letting me know how it turned out. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  114. Olivia

    November 23, 2016 at 8:39 pm

    My husband and I both love this recipe — he said it’s better than his mother’s! Thank you!

    to Olivia" aria-label='reply to this comment to Olivia'>reply to this comment
    • Maria

      November 30, 2016 at 2:57 pm

      Aren’t those kinds of compliments the best! 🙂 So glad you both love it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  115. Lowell Mullins

    November 29, 2016 at 12:46 pm

    Maria I take a couple slices of white bread,tear in half and place beside loaf to soak up grease while baking. This soaks up over half

    to Lowell Mullins" aria-label='reply to this comment to Lowell Mullins'>reply to this comment
    • Maria

      November 30, 2016 at 2:48 pm

      So smart. Thanks for that tip Lowell.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  116. Theresa Christensen

    December 4, 2016 at 7:26 pm

    Loved this recipe! I didn’t have the oats so I used breadcrumbs, and I added a Tbsp of crushed red pepper. And that glaze is to die for!! Thank you!

    to Theresa Christensen" aria-label='reply to this comment to Theresa Christensen'>reply to this comment
    • Maria

      December 5, 2016 at 12:36 am

      You’re so welcome. I’ve never tried crushed red pepper, I’ll have to try that next time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  117. Sharon Swindells

    December 7, 2016 at 2:58 pm

    I didn’t have the oats but I used some crushed up pork rinds that I had in the house that I substitute in anything calling for bread crumbs and it was still delicious with a bit of pork flavour.

    to Sharon Swindells" aria-label='reply to this comment to Sharon Swindells'>reply to this comment
    • Maria

      December 7, 2016 at 3:51 pm

      How creative! I love that that worked, and gave it a nice flavor!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  118. Shanny

    December 16, 2016 at 3:59 am

    I scrolled down for ages just to comment on this recipe.
    Oh my gosh. Best meatloaf I’ve ever tasted and the entire house loved it. Definitely making it again! They couldn’t stop saying how moist it is & how much better it was compared to others they have tasted. I loved it, seriously thank you! This was my first time ever making meatloaf and I’m glad it was your recipe. I will make this forever!

    to Shanny" aria-label='reply to this comment to Shanny'>reply to this comment
    • Maria

      December 17, 2016 at 2:34 pm

      This makes me so happy Shanny! I am so glad you like it. It really is the best and such a easy and comforting dinner that generally makes everyone happy. 🙂 Thanks for taking time to leave me a comment! It always makes my day to hear that readers enjoyed a recipe.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  119. Tiffany M.

    January 2, 2017 at 11:13 pm

    This turned out great. Thank you for sharing. Will use this recipe often.

    to Tiffany M." aria-label='reply to this comment to Tiffany M.'>reply to this comment
    • Maria

      January 9, 2017 at 3:19 pm

      Thanks Tiffany! So glad you liked it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  120. Jon

    January 16, 2017 at 4:40 pm

    Really enjoyed this meatloaf. Thanks for the recipe.

    to Jon" aria-label='reply to this comment to Jon'>reply to this comment
    • Maria

      January 16, 2017 at 7:10 pm

      Great! Thanks Jon!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  121. Ann Baker

    February 1, 2017 at 8:15 pm

    Let me just say this meatloaf….BEST EVER!!! Everyone in my family agreed. I’ve been trying to make a great meatloaf for years and now I have one that I’ll use over and over again. Thank you!!

    to Ann Baker" aria-label='reply to this comment to Ann Baker'>reply to this comment
    • Maria

      February 6, 2017 at 9:35 pm

      Ann! I LOVE THIS!!! Couldn’t make me happier. I know what it is like to search for just the right recipe and how great it is to finally find it. Glad this meatloaf recipe is that for you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  122. CAROL

    March 21, 2017 at 12:45 pm

    ONE LB GROUND BEEF AND ONE PKG DRIED ONION SOUP AND ONE HALF CUP KETCHUP IS THAT FOR KETCHUP SLOPPY JOES OR CLASSIC MEATLOAF RECIPE

    to CAROL" aria-label='reply to this comment to CAROL'>reply to this comment
  123. Jennifer

    March 21, 2017 at 7:38 pm

    I’ve used the same meatloaf recipe my whole life. My mom used it and got it from the Oatmeal container. I think the only difference is the other recipe calls for 1 cup of milk as opposed to 3/4 cup like your recipe. However, she didn’t make the sauce that goes on top. It’s a great addition to our meatloaf. We love this recipe. Thanks! I’m making it again tonight and I poked holes too! We’ll see how that turns out!

    to Jennifer" aria-label='reply to this comment to Jennifer'>reply to this comment
    • Maria

      May 2, 2017 at 6:22 pm

      Awesome! I love that we grew up eating the same meatloaf! Glad you like the glaze!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  124. Mary

    April 13, 2017 at 12:38 pm

    Thank you, sounds great! Mostly like mine but I have never used milk or any liquid. I like the topping recipe. Am definitely going to try that! We always fight over the end pieces! I use crushed “Stove Top’ stuffing for my thickener. (out of a lack of anything else one day) and that adds more flavor. I also use about 1/2 cup of “Owens” hot sausage for a little kick and added moisture. One of the keys to a successful meatloaf is to mix gently. Do not smush the meat between your fingers/hands.

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
  125. Anna

    April 17, 2017 at 2:18 am

    How long i keep this after making it ? Thanks

    to Anna" aria-label='reply to this comment to Anna'>reply to this comment
    • Maria

      May 2, 2017 at 5:57 pm

      Hi Anna, 3-4 days in the fridge.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  126. Sydney

    May 16, 2017 at 1:10 am

    This is the only recipe I use when I make meatloaf, it is delicious! It is NEVER dry, and I double the ketchup topping because I LOVE IT! Actually I always double the whole recipe, because my husband loves meat loaf so much!
    Thank you for this recipe!

    to Sydney" aria-label='reply to this comment to Sydney'>reply to this comment
    • Maria

      June 13, 2017 at 7:56 pm

      This really is the best meatloaf recipe! So glad you and your husband love it! I love hearing that!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  127. Shannon

    June 29, 2017 at 10:06 am

    My family and I love this meatloaf! I was one of those kids who HATED meatloaf growing up, but that was because my mother was a horrible cook, bless her efforts lol. She would never have dreamed of putting a glaze on a meatloaf for fear of extra calories. I have spent years trying to find a recipe that would become the go to recipe for meatloaf and this has definitely become it.

    to Shannon" aria-label='reply to this comment to Shannon'>reply to this comment
    • Maria

      June 29, 2017 at 12:30 pm

      Yay!!!! This makes me soooo happy Shannon! I am so glad you found this recipe and that you love it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  128. Jessica

    July 17, 2017 at 11:07 am

    This is the meatloaf recipe I remember my grandmother making as a child. The only thing she told me to add to knock it out of the park, was 1/2 lb. of sausage. It adds so much flavor, than your traditional meatloaf. This is an absolute family favorite (even for kids).

    to Jessica" aria-label='reply to this comment to Jessica'>reply to this comment
    • Maria

      August 10, 2017 at 11:05 pm

      Yum! I bet that makes it really good, I’ll have to give it a try!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  129. Marguerite

    July 29, 2017 at 8:12 pm

    This is very similar to my Mom’s recipe except no milk. We put bell pepper in ours I cook onions and pepper first. We also put dash of Worcestershire sauce in it. she also made the sauce for the top with ketchup, mustard, brown sugar, garlic powder, and a dash of wine vinegar. She always made a lot cause we heated it and added more to our meatloaf. Meatloaf is one of our favorites and then the sandwiches after, yum.

    to Marguerite" aria-label='reply to this comment to Marguerite'>reply to this comment
    • Maria

      August 10, 2017 at 10:46 pm

      YUM! That sauce sounds good! And I need to start making double so we can have meatloaf sandwiches. YUM!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  130. Jeannette

    August 3, 2017 at 11:14 am

    This was very very good! I had it last week and am having it again this week (fresh batch each time though! ). I used gluten free oatmeal and almond milk (not as much as you said) because I have to. I have never, in my 54 years, eaten or made a glaze for meatloaf because I always thought it would be too sweet….I was so wrong! It was great! ! For next week, I am going to see what else you have for recipes! Don’t worry, I live alone, so it’s only me that eats all the ‘leftovers’!!!!!!

    Thank you!!

    ps) I found this on pinterest.

    to Jeannette" aria-label='reply to this comment to Jeannette'>reply to this comment
    • Maria

      August 8, 2017 at 4:35 pm

      So glad you like the meatloaf Jeannette! It makes me so happy that you will be checking out other recipes as well! Thank you so much for giving my recipes a try and letting me know about it! Have a great day!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  131. Martha DeLong

    December 20, 2017 at 12:35 am

    I win the “longest-time user”, as I have this recipe on a hand-written card from my grandmother – and I’m 86 years old at the moment.
    It may be having a renaissance currently, as I recently noticed packages marked MeatLoaf in my supermarket, with ground beef and pork – all ready to go!

    to Martha DeLong" aria-label='reply to this comment to Martha DeLong'>reply to this comment
    • Maria

      December 21, 2017 at 4:31 pm

      Wow! You do with the “Longest-time-user” award! That’s amazing!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  132. Jason

    April 11, 2018 at 11:17 am

    Love the sauce! So good.
    I made a few changes and additions.
    Added 1 tsp garlic powder 1/2 tsp onion powder and 1 tsp Worcestershire sauce to the meat mixture. I swapped out oats for corn flakes 1 1/2 cups. everyone raved about this meatloaf. I also tried the sloppy joe sauce and made the same changes to the sauce, garlic, onion, Worcestershire sauce. SO GOOD!
    Thanks for sharing.

    to Jason" aria-label='reply to this comment to Jason'>reply to this comment
    • Maria

      April 18, 2018 at 7:37 pm

      Love the idea of subbing cornflakes. I will have to try that some time. So glad you tried the meatloaf and the Sloppy Joe recipes Jason!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  133. Christine

    May 9, 2018 at 3:11 pm

    Can I double this recipe? Does baking time change?

    to Christine" aria-label='reply to this comment to Christine'>reply to this comment
    • Maria

      May 26, 2018 at 11:00 am

      Yes, I usually just put it in two pans when i double it and cooking time is still the same. If you don’t have two pans you could put it in a 9×13 pan and cooking time should be the same.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  134. Victor

    May 22, 2018 at 2:08 pm

    What a lovely looking meatloaf! I will definitely try. Love the insights in the comment section too.

    to Victor" aria-label='reply to this comment to Victor'>reply to this comment
  135. Amy

    September 13, 2018 at 10:22 am

    So yummy! Made this for my super picky husband, parents and kids 8 & 10 and everyone loved it. I thought it had great flavor but not overwhelming. I used a few tips from the comments like sauté the onions, poke holes in it so the sauce can get into the meatloaf and add a tablespoon of A1 to the topping. I used convection bake at 350 and cooked with a probe to internal temp of 160. It took about an hour. Thanks for making our family dinner a hit!

    to Amy" aria-label='reply to this comment to Amy'>reply to this comment
    • Maria

      September 17, 2018 at 2:21 pm

      Awesome! I love hearing that recipes are a hit with picky husbands or kids! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  136. Helen Piaskowski

    September 28, 2018 at 8:02 pm

    Made this for dinner tonight. It was amazing. I did add onion soup mix to the meat mixture and cooked it exactly 1 hour and 20 min. It was amazing. I also took another readers advise and put pieces of bread in the bottom of my loaf pan. Never heard of that before but it worked great to absorb the grease. This will be my go-to recipe from now on.

    to Helen Piaskowski" aria-label='reply to this comment to Helen Piaskowski'>reply to this comment
    • Maria

      October 17, 2018 at 3:02 pm

      Love hearing that Helen, you’ve convinced me I need to add bread to the bottom next time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  137. Terri T.

    November 3, 2018 at 1:47 pm

    My mom’s recipe for meatloaf/hamloaf topping:
    Virginia T.’s Meat Loaf Tomato Sauce
    1 large chopped green pepper
    1-28oz. can diced tomatoes, undrained
    3/4 C. sugar
    salt and pepper to taste.

    Mix together peppers and tomatoes. Cook on medium until pepper is transparent. Add about 3/4 C. sugar and a pinch salt. Cook until thickened.

    Serve as a topping for meat or ham loaf.

    to Terri T." aria-label='reply to this comment to Terri T.'>reply to this comment
  138. Laura

    November 14, 2018 at 11:21 pm

    Wow, this was truly easy and delicious. My boyfriend and I both really enjoyed it. I am looking forward to our lunch leftovers tomorrow – I bet it will taste even better then! Thank you so much for this. I now have a go to recipe for meatloaf :D.

    to Laura" aria-label='reply to this comment to Laura'>reply to this comment
  139. BJ

    January 12, 2019 at 6:36 pm

    Amazing!!!!!!!!

    to BJ" aria-label='reply to this comment to BJ'>reply to this comment
    • Maria

      February 28, 2019 at 10:40 pm

      Thanks, glad you liked it BJ.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  140. Larry

    January 22, 2019 at 8:23 pm

    My mom made this about once a week. She used a 10 inch black iron skillet, and used crackers as bread in it. I still make it today about once every week. Love it. Thanks for your recipe.

    to Larry" aria-label='reply to this comment to Larry'>reply to this comment
    • Maria

      February 28, 2019 at 10:34 pm

      Love the idea of using a cast iron skillet! YUM!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  141. Judy

    February 19, 2019 at 9:08 am

    This will be our go to meatloaf from now on! Delicious and moist. Next time I’ll make extra topping! Yummy, just as is,

    to Judy" aria-label='reply to this comment to Judy'>reply to this comment
    • Maria

      February 26, 2019 at 9:35 pm

      Thanks Judy, so glad you liked it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Kayla

        August 5, 2019 at 4:48 pm

        Marie… would like to know if you have a meatloaf recipe with chopped broccoli that I used to make about 30 years ago. I remember it being like your recipe but adding the drained chopped broccoli.

        to Kayla" aria-label='reply to this comment to Kayla'>reply to this comment
        • Maria

          May 13, 2020 at 4:20 pm

          You could try using this recipe and adding chopped broccoli! You’ll need to take out a little bit of the milk liquid because the broccoli will produce some liquid as it cooks.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  142. Sheree Byrd

    February 19, 2019 at 8:08 pm

    So good… Thanks for sharing. I doubled the topping and added Worcestershire to both loaf and topping.

    to Sheree Byrd" aria-label='reply to this comment to Sheree Byrd'>reply to this comment
    • Maria

      February 26, 2019 at 9:35 pm

      Love hearing this, thanks Sheree!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Shirin

        January 19, 2020 at 8:08 pm

        I make it with ground turkey, my favorite meatloaf, sometimes i put hard boiled eggs in the middle of meat loaf.
        So delicious thanks for sharing

        to Shirin" aria-label='reply to this comment to Shirin'>reply to this comment
        • Maria

          February 13, 2020 at 11:42 am

          Love hearing this, thanks Shirin!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  143. Mary

    July 16, 2019 at 4:52 pm

    This is my favorite meatloaf recipe! It’s actually in my oven as I write this. What I like to do that my family loves, is portioning out the meat mixture into 10 to 12 decent size “meat balls” if you would say then and wrap bacon around it. I also double the recipe, so one would only make about 5 to 7. It’s great flavor and the bacon gets nice and crispy.

    to Mary" aria-label='reply to this comment to Mary'>reply to this comment
  144. Briana

    July 17, 2019 at 7:00 pm

    THE BEST meatloaf EVER! I nake this ALL the time. And it is definately a favorite for my two little ones. We serve it with a size of plain yogurt, and a salad that consists of cucumber, tomato, green pepper, and parsley finely chopped. With salt and the juice of a lemon😋😋😋😋😍 literally, SO GOOD. I know this recipe by heart!! I always add a little bit of ketchup in the mest mixture, 😋

    to Briana" aria-label='reply to this comment to Briana'>reply to this comment
  145. Cindy Jenkins

    August 6, 2019 at 1:58 am

    Has anyone ever used this recipe in an instapot? If so how did it work?

    to Cindy Jenkins" aria-label='reply to this comment to Cindy Jenkins'>reply to this comment
  146. Marie

    August 18, 2019 at 7:55 pm

    Made this tonight. Cut the salt back added a little garlic powder Took a fork and poked holes in the top. Amazing. Definitely gonna do this one again. Always wanting to try other meatloaf recipes. But this one is definitely a keeper in my house.

    to Marie" aria-label='reply to this comment to Marie'>reply to this comment
  147. Sarah

    August 20, 2019 at 7:55 pm

    Such a yummy meatloaf! I was looking for a meatloaf that didn’t use breadcrumbs or crackers because I can not eat any gluten. My husband and 4 kids loved this recipe. They loved the glaze and asked if I had any left so that they could dip the meatloaf in it. Winner for us!

    to Sarah" aria-label='reply to this comment to Sarah'>reply to this comment
    • Maria

      October 22, 2019 at 8:18 am

      Yay! I love hearing this review! Thank you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  148. Ann Baker

    September 24, 2019 at 6:07 pm

    This is my absolute favorite GO TO meatloaf recipe after trying dozens of other ones. This by far is the most moist and tender. I do add a tsp of seasoning salt for flavor and sub bbq sauce for the ketchup topping. Also important to use good quality ground beef. I prefer grass fed OR freshly ground from the butcher. LOVE IT!

    to Ann Baker" aria-label='reply to this comment to Ann Baker'>reply to this comment
    • Maria

      October 22, 2019 at 4:56 am

      Love hearing this Ann, thank you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  149. Jayne

    November 23, 2019 at 9:31 am

    Try placing 2 -3 slices of bread on the bottom of your pan, (sprayed with Pam), the liquids will penetrate, and your meatloaf will not be greasy. The bread can be fed to animals, so theirs no waste.

    to Jayne" aria-label='reply to this comment to Jayne'>reply to this comment
    • Maria

      April 2, 2020 at 1:31 pm

      great, idea!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  150. Jim Pedersen

    January 4, 2020 at 9:26 pm

    I made this tonight but I have to admit I did change a couple of things. Instead of oatmeal for the binder I used an equal amount of Stove Top Stuffing mix which added a subtle flavor, some grated green bell pepper (that’s another story) and some strips of bacon on top. Everything else was the same. Cooking time was perfect and this loaf came out of the oven and looked and smelled terrific. I must say this is the first meatloaf I cooked that I could slice and it didn’t fall to pieces. The glaze topping was perfection. My daughter, who is a meatloaf hater, said it was good and ate all hers as did my grandkids. My granddaughter even asked for seconds which, coming from her , is a high compliment. I have enough left to make some I know will be good meatloaf sandwiches tomorrow. Again, thanks for a great recipe.

    to Jim Pedersen" aria-label='reply to this comment to Jim Pedersen'>reply to this comment