Real Recipes From Real Home Cooks ®

meatloaf at maggie's place

★★★★★ 2
a recipe by
Maggie M
In The Kitchen, OH

Good basic meatloaf. Easy and inexpensive to prepare. Makes great leftover sandwiches !

★★★★★ 2
method Bake

Ingredients For meatloaf at maggie's place

  • 1 lb
    ground beef - 80/20 is best
  • 1/8 tsp
    montreal steak seasoning
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1/2 c
    chopped onion - white or yellow
  • 1
  • 1
    sleeve saltine crackers - or for a twist use a sleeve or ritz crackers
  • 2
    small cans tomato sauce - not paste

How To Make meatloaf at maggie's place

  • 1
    Preheat oven to 350. Lightly spray a loaf pan then line with a double sheet of foil or parchment paper leaving tails to help remove the meatloaf from the pan. You can also use a larger vessel include a rimmed sheet tray if desired. Line with foil or parchment paper then set aside. *** See Notes
  • 2
    In a medium bowl place the ground beef, garlic powder, onion powder, chopped onion, egg and crackers. Using your hands - after they are washed of course - mix those ingredients just until blended. Do not over-mix or your meatloaf will be too dense.
  • 3
    Add 1 small can of tomato sauce and mix thoroughly. If more is needed, gradually add small amounts of the 2nd can until your meatloaf is slightly moist.
  • 4
    Place into your prepared pan. If desired you can "frost" your meatloaf with the remaining tomato sauce. Bake for 1 hour or until done and thermometer reads at least 160..
  • 5
    *** NOTES *** Do not use anything above an 80-/20 mix of ground beef as it will be too stiff when done. If you are not using a loaf pan, form the meatloaf into any shape you would like and place it in the baking vessel of your choice. Leave some space between the meatloaf and the baking dish edges to help with removal. When it is done baking immediately remove it from the pan - using the tails of the foil or parchment paper - to get it out of the grease. Let it sit for at least 10 minutes before slicing and serving. You may need to adjust your cooking time depending upon the thickness of your meat loaf.