Momma's Meatloaf


4.7 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 12.7 g
  • Cholesterol: 85.0 mg
  • Sodium: 632.4 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 11.4 g

View full nutritional breakdown of Momma's Meatloaf calories by ingredient
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Introduction

My mother made this recipe for us all my life. It is difficult to guess amounts when you are used to just pouring things in my sight, so you may have to play around with the ingredients on this one or write me. You can also add green bellpepper to it, but my hubby is not fond of them, so I don't normally. I like it with about one medium pepper in it though. I'll try to put a photo in soon. I am making this tonight. My mother made this recipe for us all my life. It is difficult to guess amounts when you are used to just pouring things in my sight, so you may have to play around with the ingredients on this one or write me. You can also add green bellpepper to it, but my hubby is not fond of them, so I don't normally. I like it with about one medium pepper in it though. I'll try to put a photo in soon. I am making this tonight.
Number of Servings: 9

Ingredients

    Meatloaf Ingredients:
    Ground beef, lean 1 - 1 1/2 lbs
    1/2 medium onion, chopped
    Ketchup, about a cup
    Worcestershire Sauce, a good dash or about 1 tsp.
    2 tbsp Yellow mustard
    2 large eggs
    1/2 pack saltine crackers
    about 1 tbsp each of salt and black pepper--I prefer course ground and use a little less of it.

    Sauce:
    1/2 - 1 cup Ketchup
    1 - 2 Tbsp Yellow Mustard
    2 Tbsp Brown Sugar

Directions

Mix all ingredients for meatloaf together in a bowl. Should have a slightly moist consistency. Pour into baking dish and spread out to fill. Bake 45 minutes at 350 degrees covered with foil.

Sauce: While waiting, mix sauce ingredients and set aside.

After meat has baked 45 minutes, drain off any grease and top with sauce. Bake another 10 - 15 minutes. Serve hot with favorite vegies.

The leftovers make great sandwiches.

Number of Servings: 9

Recipe submitted by SparkPeople user ABIGAILSING.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This Recipe ROCKED! It was a total family pleaser and that is VERY important in my house hold.
    One ? How big/much is 1 serving?
    - 5/30/09

    Reply from ABIGAILSING (5/30/09)
    I usually use a 9X9 pan to bake it in and cut into 9 portions, so the serving is set up for 9 per dish, which is about 2.6 oz/serving when using a pound and a half of meat. Thanks for the great reviews!


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  • 2 of 2 people found this review helpful
    This is what we make, minus the green & black peppers. We also use plain bread crumbs to avoid the sodium--tastes great! - 2/20/10

    Reply from ABIGAILSING (2/21/10)
    I haven't thought of trying it with bread crumbs. That would help cut more salt, especially if I use my bread and not DH's :-) Thanks for the idea.


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  • Very Good
    1 of 1 people found this review helpful
    It had a nice flavor. Mine turned out a bit soft, but that could be because I substituted flax for one of the eggs, and included about one cup of shredded zucchini that had been frozen. - 2/8/11

    Reply from ABIGAILSING (2/8/11)
    I imagine it was good with zucchini. Never thought of that. I've never used flax seed. Hum. May cut down on some of the ketchup or sauce. The zucchini will add moisture.


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  • 1 of 1 people found this review helpful
    There is so much sodium that I'm going to try this without adding salt since the saltines have quite a bit as does mustard. I'll let you know how it tastes. Looks yummy! - 2/19/10

    Reply from ABIGAILSING (2/20/10)
    It is still good done that way. I have learned to skip the salt, especially when using tomato products. They add plenty without me helping them. Thanks for trying it. Enjoy!


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  • 1 of 1 people found this review helpful
    Now this is the meatloaf recipe I grew up with! Saltine crackers as opposed to bread crumbs or oats is the only way to go, in my book. I must say that I'm not accustomed to making a sauce - we just always had it plain or with ketchup, but I might try it. Also, this loaf is soooo good the next day - 12/7/09

    Reply from ABIGAILSING (12/7/09)
    Yes, it is great leftovers. Thanks for trying it. Blessings to you.


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