Easy Meatloaf Deluxe
This meatloaf deluxe is my Grandma's special recipe. It's what she's know for and I'm sharing her recipe to the world.
Equipment
9x5-inch loaf pan
Large mixing bowl
Small mixing bowl
Butter-flavoured cooking spray
Wire cooling rack
Instant-read thermometer
Ingredients
16 ounces ground beef (minced beef) - extra-lean, 450g (minced beef)- 15 pieces butter crackers - reduced-fat, crushed into fine crumbs (approximately ½ cup / 40g crumbs)
¾ cup onion - chopped, approximately 1 medium onion (110g)
¾ cup carrots - shredded, approximately 1 large carrot (85g)
⅛ teaspoon ground black pepper- 1 can condensed tomato soup - reduced-fat, 10¾ oz / 305g
- 1 teaspoon yellow mustard - prepared
- 1 teaspoon parsley flakes - dried
- 1 teaspoon butter-flavoured cooking spray - for greasing the loaf pan
Instructions
- Preheat oven to 350°F / 175°C (160°C fan-forced). Spray a 9x5-inch loaf pan with butter-flavoured cooking spray.1 teaspoon butter-flavoured cooking spray
- In a large bowl, combine the ground beef, cracker crumbs, chopped onion, shredded carrots, black pepper, and ⅓ cup of the condensed tomato soup. Mix by hand until the ingredients are just evenly distributed — do not overwork the mixture. Pat the mixture firmly into the prepared loaf pan. Bake for 30 minutes.16 ounces ground beef (minced beef), 15 pieces butter crackers, 3/4 cup onion, 3/4 cup carrots, 1/8 teaspoon ground black pepper, 1 can condensed tomato soup
- While the meatloaf bakes, stir together the remaining condensed tomato soup, yellow mustard, and dried parsley flakes in a small bowl. After the first 30 minutes of baking, remove the loaf pan from the oven and evenly spread the glaze over the top of the meatloaf. Return to the oven and bake for an additional 30 minutes, or until an instant-read thermometer inserted into the centre reads 160°F (71°C). Place the pan on a wire rack and let rest for 5 minutes before slicing.1 can condensed tomato soup, 1 teaspoon yellow mustard, 1 teaspoon parsley flakes
Notes
Storage: Refrigerate leftover slices in an airtight container for up to 4 days. Wrap individual slices in plastic wrap then foil and freeze for up to 3 months.
Make-Ahead: Assemble the raw meatloaf mixture in the loaf pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the first bake stage if going straight from the fridge.
Substitutions: Swap butter cracker crumbs for saltine crumbs or panko breadcrumbs in equal volume. Regular ground beef (80/20) works but drain the fat before glazing.
Pro Tip: Mix the meat mixture by hand using cold beef — warm beef turns sticky and overworking develops the proteins, producing a dense, rubbery loaf. Stop mixing as soon as everything is evenly distributed.
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 13gProtein: 16gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 278mgPotassium: 604mgFiber: 1gSugar: 6gVitamin A: 2867IUVitamin C: 9mgCalcium: 30mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
