This super easy to make classic meatloaf recipe it one that my Mom used to make and is the best meatloaf Monday recipe ever! See the notes for Keto friendy adaptions.
If you have hung out on my blog with me for any amount of time, you know that my Mom wasn’t really into cooking much.
Sorry, Mom, it’s true
I think it was just the time I grew up. Late 60’s early 70’s (oohh I just dated myself). TV dinners were the working Mom’s godsend. Cream of mushroom soup + tuna + noodles = a weekly meal in our house.
So when I became an adult I was already groomed to the quick and easy, and rather unhealthy, kind of cooking.
Boxes and cans were my best friend, and my kids didn’t know a fresh vegetable from a pop gun!
It wasn’t until I had my gastric bypass surgery and subsequently lost 160 pounds, that I realized I needed to change the way I was doing things.
For my kids, as well as myself.
But before you think that I am saying everything I grew up eating was wrong, let me introduce you to something my Mother made that made me a happy happy girl anytime it was on the table.
Yes, we were one of those families that had a Monday meatloaf night, and I treasured each and every one of them.
Mashed potatoes, green beans, and some of her meatloaf?
Ahhh yes, heaven on a plate!
Through the years I adapted the recipe so I could sneak in some veggies without my kids realizing it. You can see that recipe here.
But this basic meatloaf recipe is a winner in my book any day, and brings back a ton of great memories from around my family table!!
I made this to go along with my Cheesy Tomato Casserole for the last Sunday Supper event, which was meatless meals.
It was the perfect companion dish. Plus it kept my carnivore happy!
Yield: 4Author: Bobbi Hass-Burleson
Nothing beats that good ol’ fashioned meatloaf that Mom made when you were a kid.
prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins
Line a rimmed baking sheet with parchment paper or tin foil.
In a large bowl whisk together the eggs and milk (or heavy whipping cream). Then add the bread crumbs (or pork rinds), onion, garlic, Italian seasoning, salt, and pepper. Stir to combine then add the ground beef. Using your hands, combine the meat with the egg mixture. Shape into a loaf on the prepared baking sheet.
Bake for 1 hour.
Meanwhile, combine the ketchup, brown sugar (or sugar substitute), and dry mustard. Brush the top of the meatloaf with the mixture. Bake for an additional 15 minutes.
Remove from heat and allow to stand for 10 minutes before slicing.
Top with chopped parsley.
For Low-Carb/Keto friendly use the following substitutions:
3/4 cup heavy whipping cream (for milk)
2/3 cup crushed pork rinds (for breadcrumbs)
1 tablespoon onion powder (for onion)
1/2 cup sugar-free ketchup
Can add your favorite Keto friendly sweetener to taste for the brown sugar. I have used this organic Stevia liquid but also have just omitted the sugar for a spicier sauce.
Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram or Twitter and tag @BobbisKozyKtchn I would love to see what you made. You might even make it into our newsletter!!
Thank you for reading and supporting companies I partner with. Doing so allows me to create more unique content and recipes for you.
This post contains affiliate links. As always, all opinions are my own.
Howdy! Someone in my Facebook group shared this site with us so I came to take a look. I'm definitely loving the information. I'm bookmarking and will be tweeting this to my followers! Fantastic blog and brilliant design and style.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….