Special Meatloaf With Heinz 57 Sauce

"My grandmother shared this recipe with me many years ago. It's been our family favorite ever since. I generally use very lean ground beef and it's still nice and moist. Wonderful left over on sandwiches! Although meatloaf is enjoyed throughout the entire U.S., this version gives credit to the region where Heinz 57 became a household word - the Mid-Atlantic region."
 
Download
photo by PanNan photo by PanNan
photo by PanNan
Ready In:
1hr 10mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

  • 1 12 lbs lean ground beef
  • 1 egg, slightly beaten
  • 1 cup soft breadcrumbs
  • 12 cup milk
  • 6 tablespoons Heinz 57 steak sauce, divided
  • 1 teaspoon salt
  • 12 cup chopped onion
  • 3 dashes freshly grated pepper
Advertisement

directions

  • Combine ingredients thoroughly (reserving 3 tbsp Heinz 57 Sauce for the top), but use a light hand and don't over mix.
  • Shape in a 8 X 4 X 1 1/2" loaf pan.
  • If your ground beef is very lean, the pan should be greased first.
  • Brush top with the reserved 3 tbsp Heinz 57 Sauce.
  • Bake in 350 oven for 1 hour.
  • Allow loaf to stand 5 minutes before slicing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious! DH and I just enjoyed this with corn and a salad. Perfect, homey, comfort food. Nice spice undertone with the sauce cooked in the meatloaf itself. The directions were excellent, the cooking time was right on the money, and we totally enjoyed this - thanks for a moist, wonderful meatloaf - can't wait for tomorrow's leftovers!
     
  2. This is the classic Heinz 57 recipe and it's excellent. There are others out there but this is the one that was printed on the bottle back to at least the mid 1970's. Follow the directions exactly and let it sit before slicing. My family loves this one.<br/><br/>I process the bread crumbs in a food processor to make sure they are soft and fluffy. I don't recommend using store bought crumbs or panko. Just use a couple of slices of bread or buns. The recipe says one cup of bread crumbs, but I sometimes have to add a tiny bit more.
     
  3. I never thought I could get my family to eat any meatloaf other than the Betty Crocker Cookbook recipe. They groaned when I told them I was making a new recipe. But when they tasted it, they raved and begged me to make it the next week. We now have two family favorites.
     
  4. I think the loaf was very moist, tasty, and spicy. I didn't have any trouble with it staying together to serve. The secret is to let it rest about 10-15 minutes before cutting. I thoroughly enjoyed it, and can't wait to make that sandwich! Thanks PanNan for sharing this great recipe.
     
  5. This is indeed a very moist and delicious meat loaf. Went a little heavy on the steak sauce, probably put about 4-5 T. in the meat loaf + the 3 on top, and next time I will go even heavier. Like another reviewer will probably mix all 6 T. into the meatloaf plus more on top. I used very lean beef, and it did stay very moist - will definitely make this one again!
     
Advertisement

Tweaks

  1. 1.25 lbs lean beef and .25 of lean ground pork
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes