Mary Jane’s Meatloaf

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This recipes is great for a crowd, but even better for a small family that wants to have plenty of leftovers for sandwiches the next day.


  • 1 Tbsp. butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. salt
  • 2 slices sandwich bread (whole wheat, or white is fine), torn into 1-inch pieces
  • 2 eggs
  • 1 1/4 cup milk
  • 3 lbs. Thousand Hills Cattle Company Grass Fed Ground Beef
  • 1 Tbsp. Dijon mustard
  • 1/4 cup ketchup plus 1/2 cup for topping
  • 1 tsp. pepper


  1. Heat oven to 325?F. Set aside an ungreased 13x9-inch pan. In a small skillet melt butter over medium heat. Cook onion, garlic and salt in butter until deep golden brown, about 8 minutes. Remove from heat and stir in Worcestershire sauce.
  2. Meanwhile, in a large bowl mix bread, milk and eggs with a fork. Let stand 5 minutes until bread is very soft. Whip bread mixture until it no lumps of crust remain.
  3. Crumble beef over bread mixture. Add onion mixture and remaining ingredients except the 1/2 cup ketchup for topping. Use hands to lightly mix meatloaf mixture until just blended. Do not over mix or it can make it dry and dense.
  4. Dump meatloaf mixture into 13x9-inch pan and shape into a 10x5-inch oblong loaf. Flatten the ends of the loaf for even slices end to end.
  5. Bake 1 1/4 to 1 1/2 hours or until internal temperature reaches 160?F. 10 minutes before loaf is done, spoon remaining 1/2 cup ketchup over the loaf; return to oven to finish baking. Let stand 10 minutes before slicing.


This is easy to cut in half to make a smaller loaf. Just reduce the bake time to 45 minutes to an hour. Or better yet, make the whole recipe, shape two loaves, bake one and freeze one.

Freeze unbaked meatloaf tightly wrapped in a double layer of foil for up to 6 months. When ready to bake: unwrap, place in pan, as bake as directed but double the bake time.

In a rush? Make mini-meatloaves. For each mini loaf shape 1 cup of mixture into an oval. Bake on a rimmed baking sheet at 325?F. for about 30 minutes or until internal temperature reaches 160?F. Five minutes before loaves are done, glaze with ketchup.