A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Original Ann Landers Meat Loaf
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Meat loaf has stood the test of time and so has this recipe. Topped with bacon strips and tomato sauce this version is classic and foolproof. Plus, it makes great leftover sandwiches.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
16 reviews
1 comment
ingredients
2 pounds ground beef
1 egg
1 1/2 cup soft bread crumbs
3/4 cup ketchup
1 teaspoon Accent seasoning mix
1/2 cup warm water
1 envelope dry onion soup mix
2 slices uncooked bacon
1 can (8 ounce size) tomato sauce
directions
Preheat the oven to 350 degrees F.
Combine the ground beef, egg, bread crumbs, ketchup, Accent, water, and onion soup mix in a bowl. Mix well. Form the mixture into a loaf and place in a loaf pan or meatloaf pan.
Place the strips of bacon over the top of the meatloaf. Drizzle the tomato sauce over the top.
Place the pan in the oven and bake at 350 degrees F for one hour.
Remove the pan from the oven and let stand for 5 minutes before slicing and serving.
recipe tips
Mix the ingredients gently and do not overwork the meat or the meatloaf may end up dense and dry.
Let the meatloaf rest for a few minutes after baking for the juices to reabsorb a bit.
For a healthier version, use lean ground beef or a mix of beef and turkey.
Drizzle additional ketchup or barbecue sauce on top in the last 15 minutes of baking for extra flavor.
Bake the meatloaf uncovered to allow the bacon to crisp up.
For added moisture and flavor, consider soaking the bread crumbs in milk before adding.
Try adding herbs like parsley or thyme to the meat mixture.
Try making a sweeter glaze with the tomato sauce by adding brown sugar and mustard to pour on top before baking.
Use the leftovers in sandwiches or crumbled into pasta dishes.
common recipe questions
Can I substitute ground turkey or chicken for the beef?
Yes, you can use ground turkey or chicken, but the texture and flavor will be different. You may need to add additional liquid or fat to help bind the ingredients.
Is there a gluten-free alternative to the bread crumbs?
You can use gluten-free bread crumbs or alternatives like crushed rice cereal or almond flour.
Can I omit the Accent seasoning mix?
Yes, you can omit it, but it adds umami flavor. Alternatively, use a dash of soy sauce.
What can I use instead of canned tomato sauce?
You can use tomato paste diluted with water, crushed tomatoes, or even additional ketchup (but that may make the meatloaf overly sweet).
How do I know when the meatloaf is fully cooked?
The meatloaf is done when it reaches an internal temperature of 160 degrees F.
Can I add vegetables to this meatloaf?
Yes, you can add up to 1/3 cup finely chopped onions, minced bell peppers, or grated carrots for extra flavor.
Is there a substitute for the dry onion soup mix?
You can use a combination of dried onion flakes, beef bouillon powder, and a pinch of onion powder. Or, use this homemade onion soup mix recipe.
Can I make this meatloaf without the bacon?
Yes, you can omit the bacon, but it adds flavor and helps keep the meatloaf moist.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Can I make this meatloaf in a muffin tin for individual servings?
Yes, adjust the cooking time accordingly, as they will cook faster in a muffin tin.
Can I freeze this meatloaf?
Yes, it freezes very well. Wrap it tightly and store in an airtight container (you can also wrap individual slices). Thaw overnight in the refrigerator then reheat as desired.
Who is Ann Landers?
Oof. Thanks for making me feel old! Ann Landers was a famous advice columnist whose real name was Esther Pauline "Eppie" Lederer. She wrote the "Ask Ann Landers" column, which was launched in 1955 and quickly became a staple in American newspapers. Her column offered advice on a wide range of topics, including family, relationships, etiquette, and various personal issues. Ann Landers was known for her direct, often witty style, and her ability to distill complex problems into practical advice. Her column was syndicated in numerous newspapers across the United States and reached millions of readers, making her one of the most influential and widely read advice columnists of the 20th century. She continued writing the column until her death in 2002.
tools needed
Loaf Pan: For shaping and baking the meatloaf. A standard-sized loaf pan fits the recipe perfectly. You can also use a meatloaf pan which is designed to let grease drain off through holes in the bottom of the inner part of the pan (add it to your Christmas wish list if you don't have one yet).
Mixing Bowl: For combining the ground beef, egg, bread crumbs, ketchup, seasoning, water, and onion soup mix. A large bowl is preferred to allow adequate space for mixing.
Measuring Cups ans Spoons: For measuring ingredients such as bread crumbs, ketchup, and Accent seasoning mix
Fork or Spoon: For mixing the ingredients in the bowl. A sturdy fork or large spoon can help combine the mixture thoroughly. I personally prefer a large-tined fork (I even have one I call my "meatloaf fork").
Baking Sheet (optional): Recommended to catch any drips from the meatloaf while baking in the oven. This helps keep the oven clean.
Knife: For slicing the meatloaf after it has cooked. A sharp knife will provide clean cuts for serving.
Cooling Rack (optional): Helpful for allowing the meatloaf to cool slightly after baking.
what goes with it?
Garlic Mashed Potatoes: Pair the meat loaf with creamy garlic mashed potatoes. The buttery richness of the potatoes balances the savory meat loaf nicely.
Honey Glazed Carrots: Add a side of honeyed carrots for a pop of sweetness. The caramelized edges cut through the meatiness of the dish and add vibrant color contrast.
Steamed Green Beans: Fresh steamed green beans drizzled with lemon can offer a refreshing side. Their slight bitterness contrasts well with the sweetness of the ketchup and tomato sauce.
Homemade Barbecue Sauce: Consider a sweet and tangy homemade barbecue sauce as a topping in place of the tomato sauce.
Cheddar Cheese Topping: Sprinkle some sharp cheddar cheese on top of the meat loaf for a gooey finish.
Cauliflower Rice: For a lighter side, serve with cauliflower rice. It absorbs the flavors of the meat and tomato sauce well, providing a low-carb option.
Pickles: Serve with a side of dill pickles for a crunchy, tangy contrast. The acidity from the pickles enhances the savory flavors of the meat loaf.
Side Salad with Vinaigrette: A simple side salad with a tangy vinaigrette can provide a refreshing balance. The acidity cuts through the richness of the meat loaf.
Toast for Sandwiches: Use the meat loaf leftovers in a hearty sandwich on crusty bread. The flavors meld together perfectly and make an easy lunch option.
Sauteed Mushrooms: Sauteed mushrooms with garlic and thyme can add an earthy dimension. Their umami flavor complements the beefiness of the meat loaf.
Buffalo Sauce: For a spicy kick, drizzle some buffalo sauce over the meat loaf.
Chili Sauce Drizzle: A drizzle of chili sauce can add a sweet and spicy dimension.
Mashed Sweet Potatoes: Swap regular potatoes for mashed sweet potatoes for a hint of sweetness that pairs well with the savory meat loaf.
Cornbread: Serve the meat loaf with a side of homemade cornbread. The slightly sweet flavor of the cornbread complements the savory profile of the dish well.
Fried Eggs: For a breakfast twist, top slices of meat loaf with fried eggs. The runny yolk adds rich flavor and creamy texture.
Bacon-Wrapped Asparagus: Keep the bacon theme alive with bacon-wrapped asparagus on the side. They add crunch and a smoky flavor that aligns with the meat loaf.
beverage pairings
Wine Pairings
Cabernet Sauvignon: This bold and full-bodied red wine has the backbone to stand up to the richness of the meatloaf and bacon. Look for one with black currant and herbal notes.
Malbec: With its fruity and smoky characteristics, a Malbec can pair beautifully with the meaty goodness and the sweet-tart tomato sauce. Seek out those with plum and chocolate notes.
Chianti: This Italian staple, with its bright acidity and lively cherry flavors, cuts through the richness while complementing the tomato sauce. Perfect for your meatloaf, if you're feeling fancy.
Other Alcohol Pairings
Beer: A malty amber ale is your friend here. Its sweetness will balance the savory meatloaf and bacon, while the carbonation helps keep things refreshing. Look for one with caramel notes to really bring the meatloaf to the next level.
Bourbon: The vanilla and caramel notes in bourbon can add a lovely sweetness that complements the meatloaf's flavors. Look for a smoother bourbon for a drink that feels cozy.
Red Ale: A hoppy red ale can work wonders. With its moderate bitterness and a hint of malt sweetness, it'll hold its own against the bacon and meat while adding an extra layer of flavor.
Non-Alcoholic Pairings
Tomato Juice: A classic choice, and it even goes along with the tomato sauce vibe of the meatloaf! Look for a spiced version for a bit of zing to complement your meal.
Ginger Beer: This fizzy option packs a punch with its sweet and spicy notes. It's a fun way to add a little sass to your dinner without the booze while still quenching your thirst.
Root Beer: With its creamy sweetness and herbal notes, root beer could be an unorthodox but delightful pairing. The flavors can dance around the savory notes of the meatloaf, making for a surprisingly fun combination.
nutrition data
662 calories, 44 grams fat, 34 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
October 3, 2024
Another reviewer said they never liked meatloaf until they tried this recipe so that is why I made it. And, they were right!! I have a couple picky eaters who claim to hate meatloaf. One devoured 2 servings and the other ate 1 serving and hated to admit that they really did like it LOL!!!! We have a winner!!! I personally love meatloaf sandwiches so that's what I'm using the one remaining leftover slice for!
December 17, 2019
Best meatloaf ever. Everyone likes it. I like it for itâs simplicity.
December 2, 2019
Itâs easy and delicious! What more could you want? I skip the bacon but follow the rest of the recipe to the letter!
Sounds great, will make.
February 19, 2019
I cooked this yesterday. After one hour at 350F, the ground beef was still quite pink in many places, so I cooked it longer. The only way I knew it was undercooked was that I forgot to add the ketchup. If I had added it, I would not have been able to see the pink. 1 hour at 350F is not long enough.
It definitely should be done in an hour. Did you change anything about the recipe (such as increasing the serving size or amounts of any ingredients)? We make this regularly and have never had it undercooked after an hour.
February 14, 2018
I got this recipe out of the newspaper many, many years ago. My family love it, including my great grandchildren. Hated meatloaf until this one came along.
June 8, 2017
Been cooking this meatloaf since I was a teenager. Made it for my husband almost 30 yrs ago. Everyone loves it
April 27, 2017
I have loved it for years perfect n easy
July 14, 2016
I've never been a meatloaf fan probably because I never had a really good meatloaf to change my mind. Husband loves meatloaf but I rarely make it. He asked me to make one and I used this recipe and we BOTH loved it! My mind has been changed. I think this will be the only recipe I use now.
October 21, 2013
You can't go wrong with this recipe. Although I don't use Accent, I use my own seasonings based on my mood. You don't need salt though with the soup mix and bacon.
July 9, 2013
This is the only meatloaf I make anymore. It turns out great every time!
July 1, 2013
I skip the Accent in this recipe because the onion soup mix offers enough flavor and salt. Everyone always loves it.
September 23, 2012
My grandma gave me her newspaper clipping of this recipe with the bacon listed, exactly as shown above many years ago, been married 18 years and my husband and kids absolutely still love it!!
June 16, 2010
I have made this for 30 years. Original recipe from paper in the 70s DID not have [edited - that word was unnecessary] bacon or tomato sauce to put on top. Much better to spread ketchup over top and add about 1/2 cup chopped onions to mixture. ( my addition) I won hands down in a meat loaf contest 2 years ago doing this recipe with the added ketchup and onions. Replace tomato sauce with ketchup for a beautiful and tasty topping!!!!!
January 14, 2010
This is the only meat loaf recipe that I have used for the last 30+yrs. Ann Landers included the recipe in her column. I also stuff bell peppers with the mixture
October 29, 2009
My wife has also been making this recipe for many years and always leaves off the bacon--not necessary. Recently she started substituting ground lamb for the ground beef, and it jumped the rating to six stars.
October 16, 2009
My Mom got this years ago when she saw it in the Newspaper. She made it for our family when I was growing up and I now make it for mine and is always a hit. The only change I have ever made to recipe is not always putting bacon on top. I Hope your family Enjoys!