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Everyday Meat Loaf -- Meatballs -- OAMC

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“A moist and tasty meatloaf recipe. Perfect with boiled mashed red-skin potatoes and crispy, steamed green beans.The way it's cooked keeps it out of the grease & everyone who has tried it, loves it! --Let's face it - there are some incredibly awful meatloaf recipes out there. Some of the worst I've found were at restaurants! --This particular recipe is (adapted over the years) from my Mom's 1942 Betty Crocker cookbook - which she used the whole time I was growing up. She gave me the cookbook when I married. --In November of 2009, I made this for 20 people at "fish camp" in the Outer Banks of NC. Compliments galore! I was asked for the recipe by 10 attendees (the other 10 are in my family) --I also use the meat from the second loaf to make meatballs that cook well (fresh/frozen) in the crockpot on low covered in sauce. --Uncooked loaves/meatballs flash freeze well for OAMC.”
1hr 30mins
2 loaves

Ingredients Nutrition


  1. ~Make the Piquant Sauce: In a bowl, mix together the ketchup, brown sugar, dry mustard, & nutmeg. Blend well.
  2. If you want easy clean up ~ Fill the bottom of a broiling pan 1/2 full with water (This was started in order to make clean up of the "sauce" easier by preventing carmelization/burning of it on the bottom of the pan. It turned out that it also helps keep the meat very moist.).
  3. ~ Line the top of the broiling pan with parchment paper (or aluminum foil) & use a knife to punch holes where the slots are in the pan. Place the lined top on the water filled bottom of the broiling pan.
  4. ~Crumble the meats together in a large mixing bowl. Scramble the eggs and mix them into the meat. Mix the bread crumbs into the meat/egg mixture. Form 2 loaves. (I use a plastic wrap lined bread loaf pan for consistency of size and cooking time.) Place the loaves on the pan.
  5. **FROST** the loaves with Piquant Sauce.
  6. ~Bake @ 350 for 45 minutes to 1 hour. Let the meat "set" for 5 - 10 min before slicing.

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