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Meatloaf is an American institution. In addition to being easy to prepare, EVERYBODY loves it.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet


  1. In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well.
  2. Shape into a loaf, and pat Into a loaf pan.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.
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I'm making this meatloaf for dinner tonight. I just wanted to give a tip on meatloaf. My grandma took metal loaf pans, and drilled a few wholes in the sides of them along the bottom of the pan. When she cooks meatloaf, she puts the loaf pan inside a cake pan, and a lot of the grease drains out of the pan. This keeps it from crumbling, and also makes it a lot healthier! It still tastes just as good!


I chose this recipe because the ingredients were simple. After reading the reviews below I made a few adjustments. I omitted the tomato soup and only added 1/4 cup of ketchup. It was not runny at all! In fact, it came out PERFECT! The family raved about the great classic taste.


Made about half the recipe - cut out the ketchup, used Worcestershire sauce rather than steak sauce. Added the concentrated tomato soup until it looked about the right consistency (about half the tin). Cooked in about 45 minutes (I used a meat thermometer to tell if it was cooked). Result .... excellent, moist and sliceable (didn't slice it thinly though!). Served on a bed of couscous (with green pepper & celery) with the leftover tomato soup thinned down with a lttle water and heated up as a sauce accompanied by fresh brussel sprouts straight from the garden. This one is going in the recipe book.