Mac's Meatloaf

"This was given to me by a friend 25 years ago."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Anonymous photo by Anonymous
photo by xpnsve photo by xpnsve
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
Ready In:
1hr 40mins




  • Mix ALL ingredients well.
  • Place in sprayed loaf pan.
  • Bake at 350* for 1-1/2 hours, or until done.
  • Tent with foil if necessary to prevent overbrowning.

Questions & Replies

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  1. Bitty Buns
    Excellent blend of flavors! I used cream of mushroom soup and it was so good. I just threw out my old meat loaf recipe and replaced it with this one.
  2. Dianne03
    Loved this meatloaf! Every meatloaf I try that has catsup tastes so bland. Thanks for giving me another option!!!
  3. Denise in NH
    Very good meatloaf!! Only thing I did different was to add some fresh chopped garlic...we are garlic lovers here. The meatloaf was very moist and tender. Thanks for a keeper Inez!
  4. lilmisslaura
    Love this recipe! I follow it exactly except for not using the evap. milk. This recipe is a keeper and is now a regular at my house.
  5. Darkworldchaos
    Best meatloaf ever! I used cream of celery and chicken stove top and didn't measure anything. You owe it to your taste buds to try this recipe. I actually registered with this site just to review this.


  1. Cookiemom
    Great Main Dish, doesn't taste a thing like meatloaf. My picky eaters that won't eat meatloaf loved it. I used cream of mushroom soup instead of goldern mushroom and left out the green peppers. Followed the rest of the instruction to the letter. It was just great. If you let it sit for about 10 min. before serving it slices just great. Mine was definitly not to mushy just perfect. Thanks for the great recipe. Will be making again and again....
  2. MonsterMaha
    This is the best meatloaf recipe I've ever made. My family loved it, and my younger son had seconds. I used ground turkey instead of beef, and did not add the 1 tsp of salt. I'm glad since the soup and stuffing mix had enough. I also baked it in individual miniloaf pans, so I had 8 plus 1 free form mini meatloaf. Each loaf stayed together pretty well. I'm putting this in my rotation recipes and will be doing an OAMC with it as well. Thanks for posting!
  3. LoversDream
    Very very good meatloaf! I took a few small liberties based on what I had on hand... I used about 1.5 tablespoons of onion powder instead of minced onion.. a little bit of garlic powder, about 2 tablespoons of chives instead of green pepper, regular cream of mushroom soup and I had some pepperidge farm cornbread stuffing mix with a seperate package of vegatable seasoning with it. Turned out delicious! Nice subtle flavors and lends itself very well to creative additions! Had it the 2nd night with some sharp chedder cheese on top and some Contadina (is there any other kind?!?!) tomato sauce. Moist, delicious - 5 star keeper for sure! Thanks MizzNezz!
    Delicious! I replaced the green pepper with fresh chopped mushrooms and added 1/4 tsp cayenne. Also sprinkled some cheddar cheese on top 10 minutes before it was done. Thanks so much for the recipe!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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