Meatloaf My mom’s meatloaf was a favorite of mine growing up. I loved eating it hot from the oven and then in sandwiches the next day. I have only made a few changes to my mom’s original recipe. I always use really lean ground beef but my meatloaf still stays moist and tender – the key is using mushrooms. This meatloaf is easy to make and makes the house smell delicious while it’s baking in the oven. I really love the sauce… it’s sweet, tart and tangy. I serve my meatloaf with a tossed salad and mashed potatoes and gravy.

  • 1 lb lean ground beef (I use 96/4 lean)
  • 1/2 sweet yellow onion
  • 1/2 lb mushrooms chopped
  • 1-2 cloves if garlic minced
  • 3 tbsp Parmesan cheese
  • 1 egg
  • 1/2 cup non fat milk
  • 10-12 saltine crackers
  • 2 tbsp Italian bread crumbs
  • Sea salt and fresh cracked pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp sage

MeatloafPreheat oven to 350 degrees. Coat a loaf pan with cooking spray. Combine all ingredients well, then form a loaf in the loaf pan.


  • 1 cup of ketchup
  • 3 tbsp brown sugar
  • 1/2 tsp mustard powder
  • 1/4 tsp nutmeg


Combine ingredients. Add more sugar, mustard or nutmeg to taste. Make sure to save the extra sauce for serving. Completely cover the top of the meatloaf with the sauce before baking.

MeatloafBake for 80-90 minutes. Let sit 5-10 minutes before slicing. Enjoy.

Click here for printable recipe

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  1. Yummy! I love meatloaf as well, and I am going to give this recipe a try. I love to pair it with garlic mashed potatoes, buttered corn or greenbeans, and sweet cornbread. I have never tried it as a sandwich, so after I make the meatloaf, I will be sure to try the sandwich version the following day for lunch. Thanks for uploading the recipe.

  2. Sauce looks terrific, I use Heinz Chili Sauce on top of mine and also in the meatloaf, it is awesome. The meatloaf recipe is just like mine without the mushrooms.