Mom’s Meatloaf

Growing up, my mom served meatloaf just about every week; it was cheap and served a crowd. It’s one of those nostalgic meals that my friends who are 60 and over remember fondly. We always had it with mashed potatoes and peas. As I was roaming the grocery store today, assessing what ingredients are still available given the buying spree caused by the COVID-19 virus, I settled on meatloaf as a good option. It’s easy to prepare, serves a crowd and is a delicious leftover for example as a meatloaf sandwich.

For the 1 cup of soft bread crumbs, I chopped up a small loaf of ciabatta bread. You could also use 1/2 cup of dry breadcrumbs plus 1/4 cup of milk. The ideas is to add moisture to the mixture. The tomato sauce also adds moisture and flavor.


  • 1 pound of ground beef

  • 1 cup soft bread crumbs

  • 1 fresh egg, beaten

  • 1 tablespoon minced onion, shallot or 1/4 teaspoon onion powder

  • 2 teaspoons Worcestershire sauce

  • 1/2 teaspoon dry mustard

  • 1/4 teaspoon ground sage

  • 1/2 cup tomato sauce

  • 1 clove garlic, crushed

  • 1/4 cup ketchup

  • Grated parmesan cheese


  • Preheat oven to 350-degrees F.
  • Mix all ingredients together except the ketchup and 1/4 cup of the tomato sauce.
  • Place in an ungreased loaf pan, 9x5x3 inches. Cook uncovered in the oven until done. This will take a little over an hour.
  • Mix the remaining 1/4 cup of tomato sauce and ketsup together. Set aside until the meatloaf is baked.
  • Remove from the meatloaf from the oven and brush the top with ketchup and tomato sauce mixture. Sprinkle on some parmesan cheese.