Meat Loaf

  • Yield: 8 to 10 servings

"When having guests for dinner, it seems I invariably prepare this favorite family recipe for meat loaf. It feeds eight to ten people, is easy to make, moist, and delicious. This recipe was given to me by an aunt and is one I would not do without. The meat loaf is very good served with pinto beans, salad and cornbread."


1 1/2pounds ground chuck
1 1/2cups scalded milk
1 egg, slightly beaten
1/4teaspoon baking powder
1small green bell pepper, chopped
1 1/2cups Ritz or similar crackers, crushed
1tablespoon garlic salt
1large onion, chopped
1 (10 1/2-ounce) can tomato soup
1 (10 1/2-ounce) soup can water


  1. Preheat oven to 425F. Spray a 13 x 9-inch baking dish with cooking spray.
  2. With hands, mix all ingredients in a bowl, except soup and water. Form meat mixture into a loaf and put in pan.
  3. Heat soup and water to boiling in a saucepan. Pour over meat loaf.
  4. Bake  10 minutes at 425F, then reduce heat to 350F and bake 1 1/2 hours. Baste meat loaf three times during baking time.

Tips From Our Test Kitchen: After mixing ingredients and before forming into a loaf, let it stand for a few minutes to help crackers absorb some of the liquid, or reduce the milk in the recipe to less than one cup.

Recipe by Peggy W.  Baker, San Saba, Texas

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 220
  • Fat 9g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 75mg
  • Sodium 690mg
  • Potassium 130mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 6g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 15%