Grammy's Kitchen · Meatloaf · Meatloaf (Family-Style or Mini Loaves)
One of 44 meatloaf recipes we measured
It ranks #42 of 44 for glaze depth among the meatloaf recipes we compared. 22 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 44.
| this recipe | typical | |
|---|---|---|
| egg | 0% | 11% |
| dairy | 0% | 7% |
| aromatics | 0% | 17% |
| sweetener | 0% | 19% |
| salt | 0% | 1% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 large yellow onion, (finely chopped) |
| 12 g | 4 cloves garlic, (minced) |
| 61 g | 1/4 cup milk (any kind) |
| 100 g | 2 large eggs |
| 2 g | 1 teaspoon dried thyme |
| 6 g | 1 heaping teaspoon salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 32 g | 2 tablespoons Worcestershire sauce |
| 1134 g | 2 1/2 lb meatloaf mix ((see note)) |
| 81 g | 3/4 cup plain breadcrumbs |
| 204 g | 3/4 cup ketchup |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made the same meatloaf for years, and was intrigued to try this variation. Made the mini-loaves, and they were fun and very well received. Loved using the sauteed onion and garlic, as opposed to the dried soup mix I usually use....they were very moist” — a cook, 4.0★
“I made the individual loaves today. I baked to 160 internal temp which took about 40 minutes. I had to refrigerate for a couple of hours after baking, as I was bringing them to a friends house. I followed the instructions and reheated uncovered at 300 for a” — a cook, 3.0★