Kayla’s Meatloaf

This isn't the best photo I made. Sadly, I was s hungry that I forgot to take a photo of my dinner plate.
This isn’t the best photo. Sadly, I was so hungry that I forgot to take a photo of my dinner plate.

This recipe gives plain meatloaf a flavor boost. The extra seasonings make this a standout dish, even if your family doesn’t like meatloaf.

Yes, I too am one of those folks who isn’t really keen on meatloaf. My Aunt E used to make a delicious meatloaf, but that recipe is gone forever.


To make my meatloaf, you will need:

1 lb ground beef (I like to use Angus 96% Prime)
5 to 10 crackers (start with 5, add more if meatloaf is too wet)
3/4 tsp. grill seasoning (I like McCormick Grill Mates Montreal Steak)
1 tsp. Worcestershire  sauce
3 Tbsps chopped fresh parsley or 1 1/2 Tbsps dried parsley flakes
1/2 tsp. oregano
1/4 cup chopped celery
1/4 cup chopped onion (I like yellow)
1 egg
2 – 3 Tbsps of ketchup or barbecue sauce (I like to use Sweet Baby Ray’s Honey Barbecue sauce)


In a large bowl, mix the first 8 ingredients (all but the egg and ketchup/BBQ sauce). Don’t overmix or you will toughen the finished meatloaf.

Add the egg and mix.  If it is too wet, you may wish to add a few more crackers.  If it is still too wet, leave the remainder of the liquid in the bowl.  Move the meat to your baking dish (either a loaf pan or baking sheet, lined with a Silpat or foil) and shape.

Bake for 45 minutes at 350 degrees in a loaf pan or for 30 minutes on a baking sheet shaped in short narrow loaf.  The meatloaf should reach an internal temperature of 160 degrees.

Top with the ketchup or barbecue sauce.


Yum!  This was so good, and I was so hungry, that I failed to get a photo of my plate before I ate dinner.

Bonus Information: This might be the perfect entree to serve on your mom’s china! This throwback dish deserves to be served on some retro plates. Add some mashed Irish potatoes and some green beans and you are good to go!


2 thoughts on “Kayla’s Meatloaf

  1. Steaming the onions in the microwave before adding to the meat, using a small can of V-8 juice with beef broth both in the mix and poured on top before baking, and using fresh bread crumbs rather than crackers are ways my recipe is different then yours. When I form the loaf, I make a wide ditch on top and pour on more juice and broth too. Meatloaf is a family favorite!
    BTW, we tried the recent chicken recipe you posted, and it’s great!

Leave a Reply

Your email address will not be published. Required fields are marked *