Grammy's Kitchen · Meatloaf · Easy Meatloaf
One of 44 meatloaf recipes we measured
from www.allrecipes.com
9,365 cooks on www.allrecipes.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 44.
| this recipe | typical | |
|---|---|---|
| egg | 7% | 11% |
| dairy | 36% | 7% |
| aromatics | 22% | 17% |
| sweetener | 17% | 19% |
| salt | 0% | 1% |
| liquid | 36% | 8% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1.5 pounds ground beef |
| 50 g | 1 egg |
| 150 g | 1 onion, chopped |
| 244 g | 1 cup milk |
| 35 g | 1 cup dried bread crumbs |
| salt and pepper to taste | |
| 91 g | 0.333 cup ketchup |
| 27 g | 2 tablespoons brown sugar |
| 26 g | 2 tablespoons prepared mustard |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hands down, this was the best meatloaf that I've ever made. I used about 2.3 lbs. of ground beef. Following some of the advice of others as well as adding a few of my own tweaks, the meatloaf was perfect. Here's what I did: 1. I sautéed finely chopped oni” — a cook, 5.0★
“Made it twice now. Like an old fashioned meatloaf that makes nice slices for sandwiches when cold. Last night I had to use Italian seasoned crumbs as that's all I had. The first time I used plain, but not quite enough to make a cup, so I supplemented with Ital” — a cook, 5.0★