The Best Meatloaf

The Best Meatloaf


"I have used this recipe for 30 years. My husband loves it and he is picky."

Ingredients 1 h 15 m {{adjustedServings}} servings 286 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  2. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
  3. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
  4. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
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Reviews 645

  1. 846 Ratings


This was a tasty and moist meatloaf that the whole family loved. I too used stuffing mix instead of bread crumbs. One note on that: If you use stuffing mix, decrease the amount of salt you put in the recipe. The stuffing mix is already loaded with salt and will make the meatloaf too salty tasting.


This really is the best meatloaf! It's not bland like most meatloaf recipes. I used a very lean meat ground meat, it was so moist! Good-bye dry meat loaf! I raised the servings to 8, added two full eggs rather than the 1 1/3, used the Bold & Spicy A-1 sauce to give it extra zing..Mmmm, breadcrumbs I had in the freezer that I had made from whole- wheat bread, toasted, broken up, and put it a Cusinart blender that has super sharp blades. Left out the green peppers as I did not have any, didn't miss them, though I am sure you could add what you like and it would remain awesome providing the liquid level of this recipe is kept in balance with items added.

Tiffany Provence

My family LOVED this recipe and I will make it again. I used canned italian bread crumbs and A-1. Have made it twice and it's been great both times. For those who had problems with crumbling, a little extra egg will do the trick. This meatloaf freezes well too. I sliced mine before freezing it to make for easier reheating and serving. BTW, this goes great with Allie's Delicious Macaroni and Cheese (also from this site) as they both cook at the same temp. and have complimentary flavors. Thanks for a great recipe!