Meatloaf 101

Janis Reeves


This recipe came out of curiosity. I had often wondered why milk was added to so many meatloaf recipes. Well I found out why. It adds a moisture and almost creaminess to it. So moist and tender. I also make mine in single sized loaves. Makes for easy clean up and easy lunches the next day.


★★★★★ 2 votes

20 Min
1 Hr


  • LOAF

  • 2 lb
    80/20 ground beef
  • 1 small
    yellow onion - chopped
  • 1 1/2 c
    bread crumbs
  • 1 1/2 c
  • 1/3 c
    fresh parsley chopped
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper

  • 1/2 c
  • 2 Tbsp
    brown sugar
  • 1 tsp
    worcestershire sauce

How to Make Meatloaf 101


  1. Preheat oven to 350 degrees and place a baking rack on a foil lined cookie sheet.
  2. In a small bowl place bread crumbs and milk to soak just until most of the milk is absorbed. In a 2nd small bowl mix together TOPPING ingredients.
  3. In a large bowl combine beef, onion, parsley, bread crumbs, salt, and pepper. Mix with clean hands until well combined
  4. Divide meat in to 4 equal portions and place on baking rack. Top with ketchup mixture. Bake for 45-1 hour. Loaves are done when internal temp is 170 degrees.

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