Beef Meatloaf! (first posted January 2017) I updated it a bit!

Here is a re-post of my family recipe for meatloaf! It is always a huge hit whenever I make this…in fact I get requests for it! Simple & delish…. serve with mashed potatoes…& peas….

 This is our family recipe for meatloaf…you’ll notice the addition of ketchup in the mixture and on top….my mom added ketchup to most foods she made. I will post her chicken recipe sometime, ..made with ketchup! All of her sweet and sour dishes…ketchup!  Soups…ketchup!  Stew…ketchup!  I’m sure there was more!!!

Here is the recipe 

 Tenen Family Meatloaf 


 2 lbs ground beef

1 medium onion, finely diced  ( 1 cup)

2 eggs, beaten

1/2 bread crumbs

1/2 cup ketchup- divided into 1/4 cup & 1/4 cup

1 tsp garlic

1 tsp salt &  some pepper


 1. Put the ground beef into a large bowl.

2. Add the diced onions, beaten eggs and 1/4 cup of ketchup

3. Add the rest of the ingredients and mix well, I use my hands …. I like to do this with my hands but I am using food safe gloves now… helps with the clean up…

4. Place beef mixture into a 9 x 13 baking dish and form into a fairly firm loaf shape

5. Brush the reserved 1/4 cup of ketchup all over the top

6. Bake, uncovered,  at 350F for 1- 1 1/2 hours or until throughly cooked

5 Comments Add yours

  1. Timothy Paul Westbrook says:

    Have you ever tried this meatloaf with venison? If so, what variations would you make?


    1. Sorry.. I have never cooked venison. What is the difference from beef? More lean?

      Liked by 1 person

      1. Timothy Paul Westbrook says:

        Yeah, it’s extremely lean. Some people blend it with beef or pork, but I’m of the opinion that why would I fatten up meat that is naturally healthy? I’m guessing that two challenges will be, one, how to keep the meatloaf from crumbling, and, two, the length of time to cook. It’s easy to overcook deer meat.


      2. Yes. I agree but I don’t really know the answer


  2. glad you liked it! I haven’t used venison but I would think an extra egg would work and maybe more crumbs?

    I finally got around to trying this recipe with ground venison. It was really good. The venison lacks the fat of beef and might need something to keep the slices from falling apart. Maybe a third egg? Don’t know. But it was a good dinner! Thanks for the recipe.


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