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Mac's Magnificent Meatloaf

Mac's Magnificent Meatloaf

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Jeffrey Scott

It is rare for me to come up with a recipe that is just too good not to write down. Usually, when I cook, I like to play around with the ingredients and so I rarely make something the same way twice. But this meatloaf was as close to perfect as I could imagine. I tried to be specific in my directions but there is no way to determine ahead of time how wet the mixture will be after adding the vegetables. How wet is too wet is hard to describe, but it is better to err on the side of moisture, I'd think.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13-inch baking pan.
  2. Melt butter in a saucepan over medium heat; saute onion and garlic until onion is translucent, 5 to 10 minutes. Add green bell pepper to onion mixture and saute until bell pepper is softened, about 3 more minutes.
  3. Mix sirloin, bread crumbs, salt, and black pepper together in a large bowl with your hands; add vegetable mixture and loosely mix. Mix egg into sirloin mixture; add oats if mixture is too wet. Transfer sirloin mixture to the prepared baking pan and form into a loaf.
  4. Bake in the preheated oven for 20 minutes. Whisk ketchup, sugar, honey, and hot sauce together in a bowl; brush over meat loaf. Continue baking until no longer pink in the center, about 40 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before slicing.
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Reviews

Marianne
0
11/3/2014

Hey, Jeffrey Scott! We thought this was worth your taking the time to write out the ingredients! I used a package of Costco's organic ground beef (1 lb 3 oz), red bell rather than green, and only half the recipe. I did use 1/4 cup of oats and 1/4 cup of Progresso Italian bread crumbs. That particular meat tends to be a little dry in my opinion, and so the mix of oats and crumbs made it just a tad dry. I did think it could have used a little more seasoning, but next time I'll take care of that by using a little more salt and maybe Italian seasoning mix--or maybe make a little more of the topping and put that inside the loaf mix. I could have used a little more Tabasco in the topping, but that's a personal issue. This will make a very good sandwich tomorrow for lunch, so we thank you for our dinner and our future lunch!