Pretty Darn Good Meatloaf

from ButterYum
makes 2 loaves



  • 2 1/2 pound ground beef
  • 1 1/2 onion, minced
  • 2 sleeves Saltine crackers, processed into crumbs
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons honey mustard (I used half honey; half mustard)
  • 1/2 cup ketchup
  • 1 teaspoon Worcestershire sauce


  • 1/2 cup brown sugar (light or dark)
  • 1/2 cup ketchup

  • Directions

    1. Preheat oven to 375F and line a half sheet pan with foil. 
    2. In a large bowl, combine the meatloaf ingredients. 
    3. Form into 2 equal size loaves and place on a foil-lined half sheet pan, leaving an inch or two between the loaves.  
    4. In a small bowl, combine the brown sugar and ketchup and brush half evenly over the loaves. 
    5. Bake for 25-30 minutes before brushing the remaining ketchup mixture over the loaves. 
    6. Return to the oven and continue baking for an additional 30 minutes.  
    7. Remove from the oven and let stand for 10 minutes before slicing.

    adapted from

    Note:  Meat loaves can be frozen before baking.  Shape loaves, wrap extremely well (I suggest vacuum sealing to prevent the smell of onions and garlic from getting into your freezer), and freeze for up to 6 months (make glaze on the day you plan to cook the meat loaves).  To cook, thaw in the fridge overnight, remove from vacuum sealed bag, place on prepared sheet pan, pat dry with paper towels, and resume recipe beginning at step #4.