Super Moist Meatloaf

The other day, when I posted the pickled cabbage recipe, I mentioned making a pot of pintos to go with my pickled cabbage. Well, I also made this meatloaf and it was so good. It’s one of those “use whatcha go on hand” type of meatloaves where I had to make a few substitutions for things I might normally use like saltine crackers rather than ritz, but it turned out so good that I will definitely make it again. The Heinz 57 in it gave it such good flavor. Meatloaf usually always has grease in the pan so while the meatloaf rests grab a couple pieces of loaf bread and you can sop it right up.

It’s been a while since I’ve made a meatloaf, I always look forward to a meatloaf sandwich the next day. I can remember sometimes Nannie Polly would fix up a meatloaf right after breakfast so she and Papa could have meatloaf sandwiches for dinner and then the rest would be served for supper with some fried potatoes and whatever else she might have handy. Her recipe was very basic and simple, ground beef, saltine crackers, an egg, ketchup, a little onion, salt and pepper. That was pretty much all that went into her meatloaf, at least that I saw her make. It sure did make for some good sandwiches though. I never liked mayo on my meatloaf sandwich, still don’t, but she and Papa did along with a big slice of tomato. Papa rarely ate sandwiches but he sure loved it when he would come in from the fields and see one sitting on his plate for dinner. You know, I never understood how Papa could eat dinner then head back out in the heat and work in the fields till supper time. Dinner was usually the biggest meal of the day next to breakfast and with a full belly I sure know I’d be having myself a nap on a tractor rather than driving one around.

  • 1 T. butter
  • 1/2 C. finely chopped onion
  • 1 clove garlic, minced
  • 2 lbs. ground beef
  • 2 large eggs
  • 1/3 C. ketchup
  • 2 T. worcestershire sauce
  • 2 T. heinz 57 sauce
  • 3 “mini” sleeves ritz crackers, crumbled
  • 1 T. yellow mustard
  • 1 tsp. pepper
  • 1/2 tsp. salt

Topping: 1/4 C. ketchup + 1 T. heinz 57 sauce, stir to combine.


Melt the butter in a skillet over medium high heat. Add the onion and cook for about 4 minutes, add the garlic and cook 1 more minute. Add the onion mixture to a bowl along with the rest of the ingredients and mix together by hand. Shape into a 2″ thick loaf in a 2.5 quart baking dish. Spoon the topping over the loaf and bake in a 400 degree oven for 45 minutes.

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