the meatloaf

The meatloaf, unfortunately has a pretty unappetizing name in my opinion. Meat loaf, sounds so loafy, so dumpy, so heavy, and yes finally, so 70’s. Did we all burn out from meatloaf in the 1970’s? The dish seemed to reach it’s height of popularity during the casserole revolution. The casseroles, the crackpot’s, the meatloaf’s, all “ingenious” inventions mostly made by large companies to impose on the housewife the ease and hassle-free cooking.

Now (1970’s) the ever-so devoted housewife was wanting to break free of her apron strings and get out into the working force. Who had time to cook? The answer was: You didn’t need time to cook. Just throw all your ingredients into one pot, set your electric pot cooker to medium or simmer, and presto…a meal was waiting for you. Hot, soft, ready to be served when you got home.

Looking back now, those were actually the glory days of home cooking, because what came next was the utter failure of home cooking and quality family meals. It was of course the T.V. dinner!

Well, this meatloaf is no T.V. dinner, nor crock-pot quality. This dish has gumption. It’s loaded with flavor, heartiness, and most importantly, warmth. The cherry on the top is the ketchup sauce. Such a tiny feature in this recipe, yet the combination of sweet acidity really pulls it in. I prefer meatloaf on a cold winter’s night, or a cool rainy day. It’s not a requirement, but its a meal that makes you feel warm and loved inside.


Finding this recipe card from my mom was a walk down memory lane.  We didn’t have this meal often, but when we did, it was always a memorable one. 
Course Main Course
Cuisine American
Keyword Meats
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 5 people


  • 2 small eggs beaten
  • 3/4 cup milk
  • 2 cups bread crumbs fine
  • 1/4 cup onion finely chopped
  • 2 TBS parsley fresh is best
  • 1 tsp salt
  • 1/2 tsp herbs assorted (sage,rosemary)
  • 1 dash ground pepper
  • 1 1/2 lbs meat ground chuck roast

for the sweet sauce on top

  • 1/4 cup ketchup
  • 2 TBS brown sugar
  • 1 tsp mustard seeds ground


  • combine the eggs, milk, onion, herbs and salt and pepper together in a bowl
  • add bread crumbs
  • stir all together.  Turn oven and heat to 200C. on convection setting. 
  • put combined ingredients into a slightly oiled loaf pan.  Some where’s around the size of 8x4x2.  Bake until inside loaf temperature reaches around 150F.  Take out and paint your red ketchup sauce on with a brush to the top of the cooked loaf.  Return to the oven, lower the temperature to around 120. C. and bake for 10 minutes.  Cut and serve.
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