Classic Meatloaf Recipe

meatloaf recipe

Meatloaf and potatoes, does it get any better than that? When I make meatloaf I like to use a mixture of pork and hamburger meat {or buffalo if I have it}. I don’t know about you, but I could totally live of of this stuff. Plus, have you ever had a meatloaf sandwich before? Oh my word it’s awesome.

Here is my simple recipe.


1lb ground Pork
1.5 lbs ground Buffalo or Hamburger
1 cup Saltine Crackers
1 Egg
1/4 cup Ketchup
1/2 cup Homemade Salsa
Salt & Pepper to taste

awesome meatloaf recipe


Preheat oven to 350 degrees.  In a large bowl combine all ingredients. Pour into a loaf pan, shape and bake for 50-60 minutes.  Drain fat from pan after 30 minutes of baking and again when meatloaf is finished cooking. Cool slightly, slice and serve.

meatloaf pan


Don’t like to make meatloaf because it ends up swimming in fat? Check out this Non Stick Healthy Meatloaf Set. Just make your meatloaf like you normally would, and then once it’s done cooking, carefully life it out pan, and all the fat stays at the bottom.Amazon currently has it in stock and ready to ship.

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  1. Tali says

    Mavis, have you actually tried that pan? I wanted to get it but got ‘burned’ too many times with those fake promises on TV….I do hate how the bottom of the meatloaf gets soggy with the fat.

  2. Sheila M. says

    It’s been awhile since I’ve cooked meatloaf, but in the past I’ve used a bundt pan. It does nothing for the ‘bottom-fat-soggy’ issue you’re talking about, but it does help to cook it more evenly.

  3. Anne F. says

    I place my meatloaves free form on a cooling rack. Then I place them on a rimmed cookie sheet. All the grease drains onto the cookie sheet as the meatloaf cooks. (Don’t have room in my kitchen for another specialized cooking pan.)

    • Elise says

      I LOVE this idea! I actually have 2 pans like Mavis’s (not the one pictured, the one she mentions in her reply above) and my beef (?) with them is that they are pretty much a pain to clean, and also non-stick which I try to avoid in general. Based on this idea, I have an old glass loaf pan that I I’m now going to try to improvise a “rack on the bottom” with crushed foil (as I have heard about for crok-pot cooking). That glass pan is SO much easier to clean than the metal ones. I wonder if I could find a small rack that would fit into the bottom of that glass loaf pan… Wire cutters, here I come? (totally unedited brain-dump here…)

  4. Tracy Petitjean says

    I have one of those pans and used to use it every time I made meatloaf but because I usually buy ground beef with a lot fat content there’s nothing to drain. The pan has rusted pretty bad but the tray that goes in it still looks new. I haven’t used it in years and just use a loaf pan (bread pan) now and it works great.

  5. Huey says

    I’ve used the Ann Landers meatloaf recipe for years. You can google it to find it. I don’t put the all ketchup on the top as in the recipe…either a small bit or none. I also use the free form style on a lined cookie sheet.

  6. Dawn A says

    Mavis, I would love to try this recipe. What size loaf pan do you use to cook this recipe? Dimensions I mean. Thanks in advance.

  7. says

    Crackers, huh? I usually use oatmeal, but the last time I made meatloaf, I used breadcrumbs from homemade bread– delish!!! I agree about the pork. I usually go half/half. Makes for a more tender, “sweeter” loaf. Agree about the sammich, too!

  8. says

    I use bread crumbs, oatmeal, crushed cereal that is lurking, anything that is considered a “dry ingredient” that can be added to the meat to help bind it. I find that the oatmeal makes it “healthier” for my kids, and I have been known to crush “old granola cereal” too. I have added carrots, celery, onion, and what ever kind of small veggie item lurking…helps get that nutrition in to my otherwise picky children.

  9. Kathy says

    Make it the same way but no ketchup or salsa…Sweet Baby Ray’s BBQ sauce, usually the honey chipotle or vidalia onion. Crackers, homemade breadcrumbs, oatmeal or corn flakes, whatever’s on hand. And, in addition to regular onion, a splash of dried onion as well. Seems to go over well in my house. Have you tried ground Elk? I like that better then bison.

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