Recipe > Mom’s Meatloaf

Mom’s Meatloaf

This recipe changes up the standard meatloaf. I’ve been making it for years and everyone agrees it's the best meatloaf ever! The secret ingredient? You probably already have it in your pantry.
10 Minutes Prep
– 55 Minutes Cook


Preheat oven to 350 degrees. Line a 13 x 9-inch pan with foil or parchment paper.
In a medium non-stick skillet, add 2 tablespoons olive oil and heat for 1 minute. Add chopped onion and sauté until onions are softened, about 5 minutes. Remove from heat.
Meanwhile, in a large bowl, combine all other ingredients. Add onion. Be sure not to overmix.
Shape into loaf and place in your pan.
Bake for 20 min. This allows the top of the meatloaf to brown a bit before spooning on the topping.
Remove from oven. Mix topping ingredients and spoon over meatloaf. Put back in the oven for another 30-35 min. until done.


1-1/2 lbsground chuck (I use 78%-84%)
25saltine crackers
1/3 cuponion, chopped fine
2 tbspolive oil
1egg, beaten
1 tbspsoftened butter
1 tbspWorcestershire sauce
1/3 cupketchup
2 tspyellow mustard
1 to 1-1/2 tspsalt (depending on taste)
1/2 tsppepper
1/3 cupketchup
1 tbspyellow mustard
2 tbspbrown sugar

Tips for this Recipe

  • Tip: cool meatloaf on a wire rack for 10-15 min. This makes it easier to slice and serve.
  • Sautéing the onion ensures the onions cook through.
  • For a lighter texture, use a fork to blend ingredients (a great tip from Ina Garten herself)!

© 2021 A Table For All,  Bryan J. Norman. All rights reserved.

website by: dorsay®