1/3 Photos of Jerry's Meatloaf
2 hrs 30 mins
1 hr 30 mins
This is the meatloaf recipe that I make all the time. It's a combination of the meatloaf my mom always used made at home, my grandma's hamburgers (which she always made with onion soup mix), and the meatloaf recipe on the back of the onion soup mix boxes, along with a few additions of my own. It's named after my late father-in-law, as it was his favorite, and I made it for him often. Since it makes a big loaf, we'd often take leftovers to him, or invite him over for dinner. If he felt I hadn't made it recently enough, he'd drop off a pound of ground beef and ask me to mix up a batch that he could bake for himself. I've never understood the draw of meatloaf sandwiches, but Jerry said this meatloaf made great sandwiches! The real 'secret' ingredient that makes this 'pop' is the sauce on top. My husband thought it was BBQ sauce the first time I made it! He insists that I make extra sauce to add to the meatloaf at the table! This, along with the oatmeal, came from my mom's meatloaf that I learned to mix up at a young age while my parents were doing chores in the barn. It was tough to put measurements on the sauce, because I've always just dumped and tasted, but I made myself measure when I made this last time. The problem is, my photo was taken of reheated leftovers the next day, so it's not quite as good as the fresh meatloaf! Our favorite way to serve this is with mashed potatoes and any green vegetable, whether it be broccoli, peas, or grean beans. A basic brown gravy on the potatoes, bumping into the ketchup sauce on the juicy meatloaf...mmmmm. I think I'm drooling just thinking about it! True comfort food! Preparation time includes 1 hour chill time before baking.
My Private Note
Units: US | Metric
- 1 1/2-2 lbs lean ground chuck
- 1 (1 1/4 ounce) envelope onion soup mix
- 2 large eggs, lightly beaten
- 3/4 cup quick-cooking oatmeal
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barbecue sauce
- water, if needed
- 1Crumble ground chuck into a large bowl.
- 2Sprinkle onion soup mix over meat. Mix together with wooden spoon (or dig in and use your hands).
- 3Add remaining meatloaf ingredients and mix well. Using your hands, while messy, works the best!
- 4Add a little water (up to 1/4 cup) if the mixture seems too dry. This depends on the moisture content of the ground chuck & your own personal preference.
- 5If possible, refrigerate for at least an hour, or overnight, before baking, to allow the flavors to blend.
- 6Shape meat into a wide, flat loaf, and place in a 9 x 13 pan sprayed with cooking spray (makes cleanup easier).
- 7Bake at 350 for 1/2 hour.
- 8Meanwhile, combine sauce ingredients and mix well. Spread a thin layer of the sauce over the meatloaf after baking 1/2 hour.
- 9Return meatloaf to oven for about 1/2 hour, or until done. The loaf will be more firm when done. If in doubt, cut in half and check to make sure it isn't pink in the center.
- 10Serve hot, topped with more of the ketchup sauce, if desired.
Browse Our Top Meat Recipes
Nutritional Facts for Jerry's Meatloaf
Serving Size: 1 (70 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 165.3
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.6 g
- Cholesterol 62.0 mg
- Sodium 1059.4 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 1.6 g
- Sugars 20.0 g
- Protein 4.7 g
The following items or measurements are not included:
lean ground chuck