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    Home » Recipes » Easy Recipes

    Easy Meatloaf

    Modified: Dec 18, 2016 · Published: May 15, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    I've made a few different meatloaf recipes over the years in my tiny kitchen. Our favorite has always been Persian Meatloaf, but this one may just be our new favorite.

    It's simple to put together, and the combination of ketchup, mustard and brown sugar gives it a sweet and tangy glaze that is absolutely delicious.

    Easy Meatloaf

    I opted to bake this in a baking dish, as I find that meatloaves are less greasy and get nice and caramelized all around when they aren't in a loaf pan. It was incredibly moist and reheated well for the next few days. Definitely a keeper!

    Easy Meatloaf
    Allrecipes - Janet Caldwell

    Prep: 10 minutes
    Cook: 1 hour
    Ready In: 1 hour 10 minutes
    Serves: 8

    “This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!”

    1 ½ pounds ground beef
    1 egg
    1 onion, chopped
    1 cup milk
    1 cup dried bread crumbs*
    salt and pepper to taste
    2 tablespoons brown sugar
    2 tablespoons prepared mustard
    ⅓ cup ketchup

    Preheat oven to 350 degrees F (175 degrees C).

    In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.

    In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

    Bake at 350 degrees F (175 degrees C) for 1 hour.

    *Optional: use Gluten Free

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. cheri

      May 15, 2014 at 12:39 pm

      This looks wonderful, my husband loves meatloaf sandwiches the next day, nice pics!

      Reply
      • BigFlavorsFromATinyKitchen

        May 17, 2014 at 9:35 am

        Thank you! I was planning on making meatloaf sandwiches, but it disappeared too quickly to bother with all the bread 😉

        Reply
    2. Lori H

      May 15, 2014 at 11:27 pm

      Looks tasty, but I would probably still have to add green peppers. For me, meatloaf just has to have those. 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        May 17, 2014 at 9:37 am

        Yeah, I do like green bell peppers in it, too. But this one didn't involve cooking anything on the stovetop ahead of popping it into oven, which was necessary since I didn't have a working stovetop 😉

        Reply
    3. Sue S

      March 31, 2025 at 2:29 pm

      Prepared Mustard or Ground Mustard? Is prepared plain mustard in the container?

      Reply
      • Ashley

        March 31, 2025 at 2:51 pm

        Hi Sue,

        Yes just yellow prepared mustard from a squeeze bottle or jar. Hope you enjoy!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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