Ann Lander'S Meat Loaf
A classic meat loaf with a savory flavor, featuring ground chuck, eggs, and onion soup mix. Topped with ketchup for a tangy glaze, it's perfect for comforting family dinners and easy weeknight meals. Its moist texture and rich taste make it a timeless choice for meat lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine ground chuck, eggs, cracker crumbs, onion soup mix, and 1/2 to 3/4 cup ketchup.
- Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into a loaf and place it in a loaf pan.
- Spread remaining ketchup on top of the loaf.
- Bake in the preheated oven for about 60 minutes or until cooked through and browned on top.
Tips & Substitutions
For a moister meatloaf, consider adding 1/2 cup of finely chopped vegetables like bell peppers or mushrooms. You can substitute ground turkey for a leaner option or use gluten-free breadcrumbs to accommodate dietary restrictions. Additionally, for extra flavor, try mixing in some Worcestershire sauce or mustard. This meatloaf pairs beautifully with Crunchy Pickle And Ham Appetizer as a starter.
Serving Suggestions
Serve the meatloaf with a side of mashed potatoes and steamed green beans for a classic comfort meal. For a twist, try pairing it with a fresh salad dressed in vinaigrette to balance the richness. A slice of meatloaf also works great in a sandwich the next day, making it a versatile dish.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice individual portions and place them in the microwave for 1-2 minutes, or heat in the oven at 350°F (175°C) until warmed through. This method helps maintain the loaf's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ann Lander'S Meat Loaf contains roughly 662 calories, with 14g protein, 129g carbohydrates, and 12g fat. It is an excellent source of protein (28% of the Daily Value) and calcium (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze meatloaf, and how do I do it?
Yes, you can freeze meatloaf either before or after baking. To freeze unbaked meatloaf, shape it in a loaf pan, cover tightly with plastic wrap, and then foil. For baked meatloaf, let it cool completely, then slice and wrap portions individually. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of onion soup mix?
If you don't have onion soup mix on hand, you can create a substitute by mixing 1 tablespoon of onion powder, 1 tablespoon of beef bouillon powder, and a pinch of garlic powder. This provides a similar flavor profile and works well in the meatloaf recipe.
How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F (71°C). You can use a meat thermometer to check this. Additionally, the surface should be nicely browned and firm to the touch. Let it rest for 10 minutes before slicing for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).