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Classic Meatloaf
By (Published: )
For those of you who would do anything for lunch (but you won't do that), let me tell you that a classic meatloaf sandwich will be a chart topper. The great thing about meatloaf is that you can freeze it before or after cooking (not during, but two out of three ain't bad), so it's easy to make extra for lunches and keep it for a while. Just heat up a slice with some cheese, on your favourite bread (slice it a bit thin if you're grilling). A little extra of the topping sauce is great for dipping. Serve with crunchy pickles and some salad, but watch it - people might want to take the food right out of your mouth!
Prep Time Cooking Time Servings
8 people
  • 1 onion, chopped
  • 1 egg
  • 1 cup milk
  • 1 cup bread crumbs
  • 1 1/2 lbs ground beef
  • Salt and Pepper to taste
  • 5 tbsp ketchup
  • 2 tbsp brown sugar
  • 2 tsp mustard (usually prepared mustard, but use your fave)
  • 1 tsp Worcestershire sauce

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  1. Preheat oven to 350 degrees F (180 degrees C).

  • (Optional) In a large skillet, heat 2 tbsp oil over med-high heat and sautee onions until transparent. Lower heat slightly and cook until brown, caramelizing them. Let cool before proceeding.

  1. In large bowl and using fork, beat egg and milk; blend in bread crumbs, onions salt and pepper. Combine with beef until evenly distributed, but try not to work the beef too hard. Once blended, put mixture into 8-x 4-inch (1.5 L) loaf pan.

  2. Mix ketchup, brown sugar, mustard and Worcestershire sauce. Spread on top of loaf and place into oven on a baking sheet.

  3. Bake for 60 minutes, or until meat thermometer registers 170 degrees F (75 degrees C).

  4. Let stand for 5 minutes before serving and drain off any excess liquid.

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