Betty Crocker's Savory Meatloaf

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
  3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
Most Helpful

I am so happy to find this recipe. I just moved and threw out my ancient Betty Crocker cookbook with the stained and tattered pages. I have been making this meatloaf for decades. The original recipe offered alternatives, one of which was to use oatmeal instead of bread. I always do that and also leave out the onion. Sandwiches the next day are great too.

surus September 30, 2015

A true classic. This is one you'll crave when you don't want anything fancy--just a delicious and comforting meatloaf reminiscent of days gone by. I mix up a sauce with ketchup, brown sugar and just a hint of mustard to top it. Perfect with mashed potatoes and a side of peas or corn. (Mixed in with the potatoes, of course!) I'm really surprised this doesn't have a gazillion reviews. Well, maybe not quite THAT many... LOL.

Christmas Carol March 09, 2013

I made this for dinner, my husband and son (and I) LOVED this! My husband said "There's no need to try any other meatloaf recipe, this is it!" When my son (10 years old) learned that this was a Betty Crocker recipe, he said, "Betty Crocker? She's Betty Rocker!" I also used a "meatloaf pan" for the first time. There are 2 pans that nest together, the inside one has holes to drain the fat out into the bottom pan. It worked really well. The meatloaf was still very moist. When I saw what was in the bottom pan, I was VERY glad that what was there was NOT in my meatloaf. I bought it at Walmart.

lovetocook01 December 12, 2010