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You are here: Home / meats / My Favorite Meatloaf Recipe

My Favorite Meatloaf Recipe

November 26, 2017 By Joe 8 Comments

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 My favorite meatloaf recipe is something I thought up years ago and it has been the way I make meatloaf ever since. 

My favorite meatloaf recipe tastes great and includes some unusual ingredients. | joeshealthymeals.com

I made this meatloaf when I was working early mornings at the Post Office and would get home at about noon everyday.  Mary Jo had banker’s hours, since she worked in a bank, and it was up to me to prepare the evening meal.  For some reason I got crazy and put dijon mustard and taco sauce into the meatloaf mixture and then decided to add some richness by adding heavy cream. It was probably because I looked into the refrigerator and saw these three things and decided to use them.

Meatloaf that includes some unusual ingredients but turns out really tasty. | joeshealthymeals.com

Baking the meatloaf recipe

I’ve been using a loaf pan for making meatloaf since Mary Jo got these nice pans for baking bread.  Before these pans, I remember my mom making a loaf in a 9 by 13 baking pan, forming it by hand, and that’s the way I’ve always done it. Shorter baking time is required for an open loaf so the temperature should be checked with an instant read thermometer.

 My favorite meatloaf recipe is something I thought up years ago and it has been the way I make meatloaf ever since. 

The bit of ketchup glaze applied about 10 minutes before you take the meatloaf out of the oven is optional, but does add some nice flavor.

It’s important to let the loaf rest for at least 15 minutes so that it slices real nice without crumbling.

If you’ve got young children who want to learn to cook, this meatloaf recipe is one to let them help with. They can get both hands in there and squeeze and blend, squeeze and blend to mix everything together. And you’ve probably heard about not working ground beef too much when making burgers, they’ll get tough.  Well I don’t think this applies to meatloaf.  Mix it as much as you’d like, then pack it well into a loaf to avoid air pockets.

 My favorite meatloaf recipe is something I thought up years ago and it has been the way I make meatloaf ever since. 

A simple gravy can be made to go along with the meatloaf and the instructions explain how that is done.

Try this meatloaf recipe and let me know what you think.

My Favorite Meatloaf Recipe

Comforting meatloaf recipe made with some unusual ingredients.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 446kcal
Author: Joe Boyle

Ingredients

  • 1 cup crushed saltine crackers 20 to 22 crackers
  • 3 tablespoons dijon mustard
  • 4 tablespoons taco sauce
  • 2 eggs, slightly beaten
  • 1/4 cup heavy cream
  • 1 medium onion chopped fine
  • 1 teaspoon salt
  • 2 lbs ground meat—beef beef & pork, or meatloaf mix (beef, pork, & veal)
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Instructions

  • Preheat oven to 350 degrees.
  • Mix all the ingredients in a large bowl until fully incorporated.
  • Pack the meat into a loaf pan that has been sprayed with cooking oil, or form into a loaf and place it into an oiled, 9 by 13 baking dish.
  • Place into the oven for 50 to 60 minutes or until the internal temperature is 160 degrees.
  • If desired, glaze the meatloaf with 1 or 2 tbsp of ketchup about 10 minutes before the loaf is done.
  • Remove from the oven and let rest for 15 minutes before cutting to serve.
  • To make a gravy, reserve any juices from the meatloaf. Add 3 tbsp butter to a skillet on medium, then add 3 tbsp all-purpose flour and whisk together for 1 minute. Slowly add 1 1/2 cups cold beef broth and whisk to prevent lumping. Add any meatloaf juices and stir in. Cook for several minutes to thicken if necessary.

Nutrition

Calories: 446kcal
 

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Filed Under: Beef, Main dish, meats

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Reader Interactions

Comments

  1. Alan Howie

    November 29, 2017 at 6:43 pm

    5 stars
    We have whipping cream left over from Thanksgiving, and always have taco sauce and Dijon mustard in the pantry so this sounds like a really good fit and good timing to try something new. Thank you Joe!

    Reply
  2. Megan | 3 Scoops of Sugar

    November 27, 2017 at 7:17 pm

    This looks so good! I too have made meatloaf the same way for years so it would be fun to change things up! Thanks for sharing!!

    Reply
    • Joe

      November 27, 2017 at 7:32 pm

      Hi Megan. Yeah, it’s a little different but tastes like a good meatloaf. Your meatloaf recipe post gave me inspiration to post my recipe.

      Reply
  3. Richard Gropp

    November 27, 2017 at 3:44 pm

    I’m anxious to try this. Can’t imagine what the flavor will be. Sounds so good.

    Reply
    • Joe

      November 27, 2017 at 4:21 pm

      It’s good Rich, let me know what you think.

      Reply
  4. MaryJo

    November 26, 2017 at 7:16 pm

    5 stars
    I love love love this recipe!

    Reply
  5. Sandi

    November 26, 2017 at 4:03 pm

    I have always made Mom’s Meatloaf, but I think I will try your version. First I will have to buy Dijon mustard. Looks really good.

    Reply
    • Joe

      November 26, 2017 at 4:29 pm

      It’s really good Sandi. Let me know what you think.

      Reply

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