Mary's Meatloaf

Name: Mary's Meatloaf
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1.5 pounds lean ground beef; 1 large onion, chopped; salt to taste; ground black pepper to taste; garlic powder to taste; 6 slices white bread, cut into cubes; 0.5 cup milk; 1 egg; 3 tablespoons yellow mustard, divided; 0.5 cup ketchup, divided; 3 tablespoons brown sugar

Cook Time: 120 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

1 pounds lean ground beef
1 large onion, chopped
Salt to taste
Ground black pepper to taste
Garlic powder to taste
6 slices white bread, cut into cubes
cup milk
1 egg
3 tablespoons yellow mustard, divided
cup ketchup, divided
3 tablespoons brown sugar

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: In a large bowl, thoroughly combine ground beef, chopped onion, salt, pepper, and garlic powder.

Step 3: Add the cubed bread, milk, egg, 2 tablespoons of mustard, and cup of ketchup to the beef mixture. Stir until everything is well incorporated.

Step 4: Press the meat mixture into a 9x5-inch loaf pan, ensuring its evenly distributed.

Step 5: In a separate small bowl, mix the remaining 1 tablespoon of mustard, cup of ketchup, and brown sugar together. Pour this sauce evenly over the top of the meatloaf.

Step 6: Place the loaf pan in the preheated oven and bake until an instant-read thermometer inserted into the center of the meatloaf reads 165F (74C), which should take about 2 hours.

Nutrition Facts (per serving)

Calories: 450
Total Fat: 26g (33% DV)
Saturated Fat: 10g (51% DV)
Cholesterol: 118mg (39% DV)
Sodium: 582mg (25% DV)
Total Carbohydrates: 28g (10% DV)
Dietary Fiber: 1g (5% DV)
Total Sugars: 15g
Protein: 25g (49% DV)
Vitamin C: 5mg (5% DV)
Calcium: 94mg (7% DV)
Iron: 3mg (19% DV)
Potassium: 501mg (11% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mary's Meatloaf is a timeless American dish that brings comfort and satisfaction to the table. Known for its rich, flavorful combination of ingredients, it has earned a beloved place in many households. This recipe incorporates lean ground beef, breadcrumbs, onion, and spices, topped with a sweet and tangy glaze made from mustard, ketchup, and brown sugar. Its simplicity and heartiness make it a favorite among families, and it is frequently served alongside mashed potatoes or a green vegetable.

History of the Dish

The origin of meatloaf dates back centuries, with variations appearing in multiple cultures. However, the modern version, as we know it in the United States, became a popular dish during the early 20th century. Meatloaf is often considered a working-class meal because of its affordability and ability to stretch limited ingredients into a hearty, filling dish. The dish became a staple during the Great Depression and World War II when families needed to make the most out of available resources. Over time, it has evolved into many different regional versions, each with unique twists on ingredients and preparation methods.

Regional Variations and Regional Features

In the United States, meatloaf is a comfort food that is often customized to regional tastes. For instance, in the Southern U.S., the dish may include elements like hot sauce or barbecue flavoring, while in the Midwest, meatloaf is often paired with mashed potatoes and served as part of a hearty family dinner. The dish is also popular in other countries, such as Germany (as frikadellen) and the UK (as meatloaf with gravy). These variations can feature different meats like pork, turkey, or lamb, but the basic concept of a ground meat mixture baked into a loaf shape remains consistent.

How is Marys Meatloaf Different?

While many versions of meatloaf include breadcrumbs or crackers, what sets Mary's Meatloaf apart is the balance of sweet and savory flavors in the glaze. The brown sugar, combined with ketchup and mustard, creates a topping that is both tangy and mildly sweet, giving this meatloaf a unique depth of flavor. The meat mixture also includes both milk and bread, which helps keep it moist, ensuring that the loaf doesnt dry out during the long baking time. The use of simple ingredients allows the meatloaf to shine without being overwhelmed by heavy seasonings or extraneous elements.

Where is it Typically Served?

Marys Meatloaf is a classic American family meal, often served at casual dinners, family gatherings, and holiday meals. Its commonly paired with mashed potatoes, steamed vegetables, or a crisp salad. Because of its comfort food status, its a go-to dish for Sunday dinners or weekday evening meals. It is also perfect for meal prepping, as it can be made in bulk, stored, and reheated, making it an ideal dish for busy families.

Interesting Facts About Meatloaf

Meatloaf has been a popular dish in American cookbooks since the 19th century, though its exact origins are unclear.
During World War II, meatloaf was a practical dish because it could be made using leftover meats, helping families stretch their food budgets.
Meatloaf can be made with many types of meatbeef, pork, turkey, and even vealeach lending a different flavor and texture to the dish.
While the classic meatloaf is baked in a loaf pan, creative cooks have made meatloaf in muffin pans for individual servings or on the grill for a smoky flavor.
In some cultures, meatloaf is known as a meatloaf sandwich when leftovers are sliced and used in sandwiches the next day, often with a slather of mayo or mustard.

FAQ about Mary's Meatloaf

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the meatloaf for up to 3 months. To reheat, you can microwave it or heat it in the oven at 350°F (175°C) until warmed through.

Yes, you can freeze the meatloaf before cooking. Simply assemble the meatloaf in the pan, cover it tightly with plastic wrap or aluminum foil, and freeze. When you're ready to cook, thaw the meatloaf in the refrigerator overnight before baking as per the recipe instructions.

Yes, you can substitute the bread cubes with breadcrumbs or oatmeal. This can help with texture and is a great alternative for those who are gluten-free or prefer a different consistency.

If you prefer a more moist meatloaf, try adding a bit more milk or using a combination of beef and pork instead of just beef. Adding finely grated vegetables like carrots or zucchini can also help retain moisture.

Yes, you can use ground turkey or chicken instead of beef. However, since these meats are leaner than beef, you may need to add extra fat, like olive oil, to maintain the moisture and texture of the meatloaf.

Absolutely! While the recipe calls for a mustard, ketchup, and brown sugar topping, you can experiment with different sauces, such as BBQ sauce, tomato sauce, or even a cheese topping for a different flavor.

To check if your meatloaf is cooked through, insert an instant-read thermometer into the center of the loaf. It should read 165°F (74°C). If you don’t have a thermometer, you can cut into the center to ensure it is no longer pink and the juices run clear.

Yes, you can double the ingredients for a larger batch of meatloaf. Keep in mind that you might need to adjust the cooking time slightly, especially if using a larger or multiple pans. Always check the internal temperature to ensure it's fully cooked.

Yes, you can use different types of bread, such as whole wheat, sourdough, or even gluten-free bread, depending on your preference or dietary needs. Just make sure to cut it into cubes or tear it into pieces before adding it to the mix.

If you like a spicier meatloaf, you can add ingredients like cayenne pepper, chili powder, or finely chopped jalapeños to the meat mixture. You can also add hot sauce to the glaze for extra heat.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

This is the best meatloaf ever! My children love it. It stays together so well that I put it in a large roasting pan and cook quartered potatos around it.The potatos cook in the sauces that run from the meatloaf. DELICIOUS!! Thanks Mary!

TLM

10/24/2006 07:09:20 AM

My husband loved this! Best meatloaf that I have made by far. I substituted 1/2 c of oatmeal instead of bread crumbs and it turned out great.

dmb4769

11/10/2019 08:59:39 PM

I have made this several times with complete success. I follow the recipe with one exception...I use 1/2 c. oatmeal instead of the bread (I have a slight wheat allergy). I divide mine up into smaller loaf pans so that I may freeze them and thaw them out as I need because there are only two of us. I also put the topping on 30 minutes before they are done to keep the sugars from burning.

Curt Gabbert

10/11/2021 01:14:29 AM

Excellent meatloaf recipe. The only change I made was to cut back on the milk by a couple Tbs. which I replaced with 2 Tbs of worstershire sauce. Also, using my LG convection microwave, the meatloaf only took 1hr and 10 minutes to reach 160 degrees. The end result was excellent. It'll be a new "go to" easy dish in the future.

Linda Ratcliffe

09/15/2020 11:29:17 PM

We really enjoyed Mary's Meatloaf! I adjusted the recipe according to other reviews. I sautéed 1 green pepper, 3 cloves of garlic with the onion first. I used 2 lbs of beef,( I may try beef and pork next time just to shake it up a bit!) 1 teaspoon of Italian seasoning, 3/4 cup crushed Ritz crackers instead of the cubed bread and I always use Worchestershire with beef so I added heaping tablespoon! The brown sugar topping was really tasty! Only cooked it for just over hour and a half. 2 hrs for a meatloaf seems a bit much. Will definately make again!

sharynfireman

07/24/2023 03:06:36 PM

As a chef, many great meatloaf greats. Do not put in LOAF pan. It “steams” the meat. Form into a loaf, elevate on a rack and cook till internal is to your liking. It will be a lovely brown all over. I think you will love it!

Paul Thornton

03/01/2023 06:36:00 PM

The seasoning for this meatloaf is good, basic but good, similar to many others. My dislikes were only two~ The bread cubes do not break down as I hoped they would/should, (Use Bread crumbs) that made the meatloaf come apart when trying to slice, the bread chunks just caused it to break apart. My other dislike was the raw onions added, (Always) saute the onions before adding them to the meat, it makes them tender and fully cooked when finished.

Carey

12/21/2016 12:44:24 AM

This was delicious and very moist. I omitted the chopped onion and added 1 tsp onion powder. Didn't have any regular yellow mustard so I used 1 tsp dry mustard in meatloaf mix and 1 tsp dry mustard in glaze. I found that an hour and a half cooking time was plenty.

Teresa Hopper Coggins

02/03/2025 10:29:45 PM

Tonight is the 3rd time I have made this recipe. We both have had sever episodes with tomato ketchup for year and years. Other than that it is perfect as is. What I changed. I subbed worchestershire for the ketchup in the recipe. I added just a couple tablespoons of bell pepper chopped, just because I like that little bit of color. I used 1 teaspoon plus as pinch of Kosher salt (I do hate when you say to taste, you tell me how you do it and I will add less if I want less salt) I use slightly less than a 1/2 teaspoon of black pepper. and I used 3 slices of bacon cut in half on the top to replace the ketchup mixture on the top. I do cook it on a large pan with a rack on the top, because we don't like it with all the fat sitting around it. This simple recipe is probably the best meatloaf recipe ever.

Chef Jack

10/01/2018 01:21:01 AM

I will definitely make this again. Changes I made: 2/3 cup of ketchup in the meat. 2 Slices of white bread wet and squeezed and torn in pieces. Added 1 cup of dry Italian seasoned bread crumbs. Made the glaze, poured off the fat, then poured it over the loaf for the last 25 minutes. Used 2 eggs. Mine was done in 1 1/2 hours at 350 degrees. Best I have ever eaten. Thank you Mary.

Ruth Weir

08/06/2016 02:33:56 AM

Very tasty. Smelled wonderful as it was cooking. I added basil to the meatloaf as it's a favorite spice in our house. And I used bread crumbs instead of bread. Also, I cooked them in a muffin pan at 350 for 20 minutes. So much quicker and if you have leftovers they freeze so nicely.

Tracey Varble

09/24/2025 11:05:03 PM

Great recipe make it a lot. I don't usually change a thing, sometimes I will add cheese.

bruce

04/29/2025 09:03:42 PM

Fantastic

Daniel Wilson

10/27/2024 04:00:05 PM

Even my dog seemed curious.

Annyvette Garcia

06/13/2024 03:37:20 PM

I used turkey ground meat, added bell pepper, and homemade sofrito.

serenelooney

01/28/2024 10:55:26 PM

Delicious! I grated the onion.

Mary McCutchan

10/15/2023 11:24:42 PM

This is my favorite; sometimes I throw frozen green peas (thawed out) into the mix in place of some of the bread

CrispFrog5359

08/13/2023 08:40:33 PM

This is the best meatloaf recipe!! Everyone loves it!!

CopperPita7902

07/24/2023 08:10:12 PM

Excellent meatloaf tastes awesome and another winner

Martin Gearns

04/15/2023 08:58:57 PM

I don’t understand why you can’t adjust the serving size for the ingredients anymore. I’m not cooking for an army

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