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."
Special Meatloaf With Heinz 57 Sauce created by PanNan
Ready In:
1hr 10mins


  • 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


  • 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.

Join The Conversation

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  1. Jenny B.
    I have been making my meatloaf this way since I started cooking 15 years ago. I use Italian breadcrumbs and I use a lot more Heinz (about a cup) in the meatloaf itself. I also top the meatloaf with Heinz and sharp cheddar cheese. We bake ours in a 13x9 baking pan. I also use green bell pepper in it as most traditional meatloaves do. I do about 2.25 lbs of lean ground beef and add about 35-40 minutes on my cooking time. We cannot stand undercooked mushy meatloaf. I find that if you bake it long enough you do not compromise flavor and you solve the mushiness problem!
  2. Kat B.
    This was the best meatloaf I have ever had and made. The only thing I did different was 1.25 lbs of lean ground beef and .25 or ground pork. Delicious!
  3. Kat B.
    1.25 lbs lean beef and .25 of lean ground pork
  4. v.oleson
    Used this recipe for decades. I also use Italian bread crumbs, 1/2 c. chopped green pepper and fresh sauteed mushrooms. Topped with Catsup mixed with a little lite corn syrup. Delish!
  5. Randy H.
    Flavor was good but I found this to be vastly under-cooked after 1 hour @350. It was very pink inside. Even after 2 hours @350, meat was still rare in many places.



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