December 2022 – Meatloaf

Glazed Meatloaf

Anna Martin, Ephrata

  • 2 lbs. ground beef
  • 2 eggs
  • 2/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup bread or cracker crumbs
  • 1 cup finely shredded carrots
  • ½ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • glaze (see recipe below)

In a large bowl, combine the eggs, milk, cheese, bread crumbs, carrots, onion, salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into a loaf in pan. Bake, uncovered, at 350°F for 50 minutes. Spoon glaze over top. Continue baking 10 to 15 minutes.


  • ½ cup brown sugar
  • ½ cup ketchup
  • 2 tablespoons Dijon mustard

Combine ingredients and bring to a boil. Reduce heat and simmer 3 to 5 minutes.

Meatloaf/Tater Tot Casserole

Bernice Petticoffer, Lititz

  • 2 lbs. hamburger
  • 1 can tomato sauce
  • salt and pepper
  • 2 eggs
  • ½ teaspoon Worcestershire sauce
  • onion, diced
  • bread crumbs (to your desired consistency)
  • 1 can cream of mushroom soup
  • 2 lbs. tater tots

Mix first seven ingredients to make a meatloaf. Form into a loaf in a greased baking dish. Bake meatloaf for 30 minutes at 350°F degrees.

Add the soup on top and then spread the tater tots in a single layer. Bake an additional 30 minutes.

Serves 8. Serve with veggie and salad.

Prize Winning Meatloaf

Karla Sensenig, Denver

  • 1½ lbs. ground beef
  • 1 cup tomato juice
  • ¾ cup oats, uncooked
  • 1 egg, beaten
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Preheat oven to 350°F.

Combine all ingredients; mix well. Press firmly into an ungreased 8”x4”x2” loaf pan or a 9”x9” pan.

Bake about 1 hour. Let stand 5 minutes before slicing.

Makes 8 servings.

Make-a-Meal-of-It Meatloaf

Jenny Grove, Akron

  • 1¼ lbs. lean ground beef
  • 2/3 cup evaporated milk
  • ½ cup bread crumbs or cracker crumbs
  • ¼ cup ketchup
  • 2 teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 2 teaspoons Worcestershire sauce
  • 3 medium potatoes
  • 3 medium carrots
  • 2 teaspoons parsley flakes or freshly chopped parsley

Heat oven to 375°F.

Combine the meat, milk, crumbs, ketchup, 1 teaspoon salt, ¼ teaspoon pepper and Worcestershire sauce in a bowl; blend really well (hands work best). Shape the mixture into a loaf and place in the center of a baking dish.

Peel the potatoes and carrots and cut into ¼” slices. Arrange vegetables in layers around the meat. Sprinkle each layer with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Sprinkle top layer with chopped parsley.

Cover pan tightly with foil or lid. Bake for 1 hour or until vegetables are fork-tender. Uncover and bake 10 additional minutes to brown the meat.

Serves 4.

Bacon Swiss Meatloaf

Laura S. Brubaker, Ephrata

  • 1 egg
  • ¼ cup milk
  • ½ cup bread crumbs
  • ½ teaspoon onion powder
  • 1½ lbs. ground beef
  • 1½ cups shredded Swiss cheese, divided
  • 1 cup crumbled bacon, divided

Mix all ingredients together except 1/2 cup cheese and 1/4 cup bacon.

Bake, uncovered, at 350°F for 1 hour. Drain. Sprinkle with remaining bacon and cheese.

Bake for 3 to 5 minutes, until cheese melts. Let stand for 10 minutes.

Mexicali Meatloaf

Mary Tommasi, Ephrata

  • 1½ lbs. ground beef
  • ¾ cup salsa
  • 1 egg
  • ½ cup crushed Ritz crackers
  • 6 oz. shredded cheddar cheese

Combine beef, salsa, egg, crackers and half of shredded cheese. Form into a loaf and put in a pan.

Bake at 350°F for 1 hour and 10 minutes. Top with remaining cheese for the last 2 minutes of bake time.


Hope Weaver, Ephrata

“This is my grandmother’s recipe and best meatloaf I’ve ever had!”

  • 1½ lbs. ground beef
  • ¾ cup oatmeal, uncooked
  • 2 eggs, beaten
  • ¼ cup chopped onion
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup tomato juice


  • 1½ tablespoons brown sugar
  • 1½ tablespoons vinegar
  • 1½ tablespoons mustard
  • 1 cup ketchup

Mix meatloaf ingredients and place in a greased baking dish. Combine glaze ingredients and spread on top of meatloaf. Bake at 350°F for 1 hour.

Classic Meatloaf

Martha Hoover, Ephrata

  • 1 tablespoon butter
  • 1 onion, chopped
  • ½ cup ketchup
  • 1 egg, beaten
  • 1 tablespoon white vinegar
  • 1 tablespoon cornmeal
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cracker crumbs
  • 1 lb. ground beef


  • 1/3 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons yellow mustard
  • several drops liquid smoke

In a small skillet, melt butter and sauté onion until starting to brown. Set aside to cool.

In a medium bowl, mix together ketchup, egg, vinegar, cornmeal, brown sugar, salt and pepper. Stir well. Fold in sautéed onions, cracker crumbs and ground beef, and mix just until combined. Overmixing can cause a tough and dense meatloaf.

Line a baking sheet with parchment paper and form into a 4”x9” loaf. Bake at 350°F for 35 minutes, or until internal temperature reaches 160°F.

To make topping, stir together ingredients in a small bowl. Spread over top of cooked meatloaf. Broil at 400°F for 10 minutes more, or just until top caramelizes. Let stand 10 minutes before cutting so that meatloaf stays together.

Reuben Meatloaf

Pat Roth, Ephrata

  • 1½ lbs. ground beef
  • 1½ cups rye bread crumbs
  • 1½ teaspoon salt
  • ½ cup chopped onions
  • 1 egg
  • 14 oz. can sauerkraut
  • Swiss cheese, either grated or strips

In a large bowl, combine meat, breadcrumbs, egg and salt. Place one half of mixture in a loaf pan. Cover with sauerkraut. Sprinkle cheese over the sauerkraut layer. Place rest of the meat mixture over all.

Bake at 350°F for about 45 minutes.

Note: If you want to double the recipe, it can be baked in a springform pan and unmolded. It slices like a cake and is very attractive. The center can be filled with mashed potatoes.

Turkey Loaf

Pat Roth, Ephrata

  • 1½ lbs. ground turkey
  • 2 slices day old bread, crumbled
  • 1 egg
  • 1 medium onion, chopped
  • ¼ cup minced green pepper
  • 1 tablespoon horseradish
  • 1½ teaspoons salt
  • 1 teaspoon dry mustard
  • ¼ cup evaporated milk
  • ½ cup catsup, divided

Lightly mix all ingredients except for ¼ cup of catsup. Mold mixture into a 9”x5”x3” loaf pan. Spread the top with the remaining ¼ cup of catsup. Bake in a 375°F oven for 1¼ hours.

Ham Loaf

Pat Roth, Ephrata

  • 2 lbs. ham loaf mix
  • onions to taste
  • 1 cup bread crumbs
  • 1 egg, beaten
  • 1 cup milk

Mix ingredients together and form into loaves. Recipe makes 10 small loaves or 1 large loaf. Place in a baking dish or large pan.


  • ¾ cup brown sugar
  • 1 teaspoon mustard
  • ¼ cup vinegar
  • ¼ cup water
  • 1 teaspoon vanilla

Combine glaze ingredients. Pour mixture over the loaves or loaf.

Bake for 1 hour or a little more in a 350°F oven.

Mushroom Meatloaf

Gloria Dougherty, Akron

“If you don’t like mushrooms, which I don’t, you won’t even taste them. They make the meatloaf very moist!”

  • 1 tablespoon olive oil
  • 1 small onion, diced (1 cup)
  • 8 oz. white mushrooms, finely diced
  • 1 small carrot, finely grated
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme
  • 1 clove garlic, minced
  • ½ cup fresh parsley
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ lbs. extra lean ground beef (90% lean or higher)
  • ¾ cup quick-cooking oats
  • 2 large eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 8 oz. can no salt added tomato sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon unsulphered molasses

Preheat oven to 350°F.

Heat oil in a large skillet. Add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Cool completely.

In a large bowl, combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just combined. Transfer mixture to a 9”x13” baking dish. Pack tightly so loaf stays together. Shape loaf about 5” wide and 2” high.

In a small bowl, whisk the tomato sauce, molasses and mustard; pour over the meatloaf.

Cook meatloaf until meat thermometer registers 160°F, about 55 to 60 minutes. Remove from oven and let rest 15 minutes before serving.


A Denver Reader

  • 1½ lbs. ground beef
  • ¾ cup oatmeal, uncooked
  • ¼ cup chopped onion
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 cup tomato juice
  • 1 egg, slightly beaten

Combine all ingredients thoroughly. Pack firmly into an ungreased loaf pan. Bake at 350°F for 1 hour. Let stand 5 minutes before slicing.

Notes: For a variation, use half beef and half sausage. Add chopped sweet or hot peppers according to taste.