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Pretty Darn Good Meatloaf

Patricia Reitz

Grandpa Mark's Meatloaf - ButterYum

Believe it or not, my mother didn't do meatloaf.  She didn't do a whole lot of foods other people's mothers made... no casseroles, no cool whip, no country time lemonade (sniff-sniff).  For dinner we had one of two things, pasta or some sort of roasted meat with veggies on the side.  That was it, A or B.  Nothing wrong with that, but I don't think I had my first bite of meatloaf until I was in my 20s.  I liked it, the hubby liked it, the kids liked it (except for the picky one), but I didn't think to make it very often because it just wasn't one of the food memories I grew up with.

So I was looking at a blog post the other day about a girl who's late father-in-law, Grandpa Mark, made a mean meatloaf.  It was such a sweet post that I decided to give the recipe a try.  I'm so glad I did because we really liked it, even the picky one (he had 3rds!).  I've made the recipe twice now, once as written, and once with a slight modification (see the note below the recipe for an explanation).  Thanks for a great recipe, Jamie.  It's already a new favorite!

Grandpa Mark's Meatloaf

adapted from Jamie Cooks It Up!

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 cup brown sugar (light or dark, whatever you have)

1 cup ketchup

Preheat oven to 375F.  In a large bowl, mix together everything except the sauce ingredients.  Form into 2 equal size loaves and place in a greased 9x13 pan with about and inch of space between the loaves and all around the sides.  Mix together the brown sugar and ketchup, pour evenly over the loaves.  Cover with foil and bake for 45 minutes.  Remove foil, baste meatloaves with sauce from the bottom of the pan and return to the oven, uncovered, for another 5-10 minutes.  Remove from the oven and let stand for 10 minutes before slicing.

Note:  Jamie's directions say you should pour the brown sugar on the bottom of the baking dish, then place the meatloaves on top, and pour the ketchup


the loaves (not on top).  The ketchup is supposed to mix with the brown sugar during the first 45 minutes of baking, turning into a sauce for basting, but my ketchup didn't liquefy and mix with the brown sugar at all.  The second time around I mixed the two together before pouring on top of the meatloaves.  That worked great, so I'll make it that way from now on. 

Also, Jamie somehow gets both of the loaves to fit in a 9x9 pan.  I tried, but found a 9x9 to be way too small.  I'm thankful my friend Peggy was visiting when I discovered this because she was able to pull out a 9x13 pan for me while I juggled the raw meatloaf mix (Thanks Peggy!!).