Meatloaf Monday

My experience e with Meatloaf growing up was some unflavored lump of ground beef that was coated in Ketchup. It was always dry and…..well…gross. The best part of the meatloaf was the mashed potatoes.

What I can remember of those terrible experiences is dry, tasteless food with ketchup. Ketchup was never my favorite, even on hot dogs. So when I grew up I made sure it was never in my rotation of dinners. 

I am happy to try, fail and refine multiple other options. My husband and I were sitting around one day and I watching TV, I can’t remember what we were watching when the character was served a meatloaf. My response was “Meatloaf, yuck!”

His response was “You don’t like meatloaf?”

Long story short he said he loved meatloaf. He had had good ones and dry ones, so he understood my hesitation. I decided that I would try and find out why sometimes they are dry and what can help that. 

I did a lot of reading during this time and found lots of what not to do. 

After many trials and tests, I believe I have the best. It is moist and flavorful and yes there is ketchup. not straight-up ketchup but some with additional flavor. I hope this recipe makes your hunt for a meatloaf recipe over. We now make it on Mondays, which is what it’s called Meatloaf Monday. 

Meatloaf Monday

I like making mine on a cookie sheet, you are welcome to make yours in a standard bread pan. Both options work, with the cookie sheet you get crunchy edges all around… good. 

Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt


Line a 9”x5” loaf pan* with parchment paper and preheat oven to 375°F.

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press the meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over the meatloaf then return to the oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

**Notes – Use Ground Meat & Breadcrumb of your choosing

* For crispier edges, bake meatloaf on a baking sheet. See below Out of foil, create a self-made pan with edges to keep the drippings from the meatloaf as it’s baked. SPRAY THE FOIL with non-stick spray.


Shape the meatloaf and place it onto the foil. Continue with baking instructions. NOTE: Baking time may slightly vary, depending on the shape and thickness of the meatloaf.