Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. In a large bowl beat eggs with a whisk; whisk in 1/2 cup ketchup. Stir in bread crumbs, soup mix, pepper, and garlic. Add meat; mix well. Form mixture into eight 4-inch loaves. Arrange loaves in a foil-lined 15x10x1-inch baking pan.

Instructions Checklist
  • Bake in preheated oven about 20 minutes or until internal temperature of loaves registers 160 degrees F. Let stand for 10 minutes before serving. Spoon 1 tablespoon ketchup over each meat loaf before serving. Makes 8 servings.


The internal color of a meat loaf is not a reliable doneness indicator. A meat loaf made with beef, veal, lamb, or pork cooked to 160 degrees F is safe, regardless of color. To test the doneness of a meat loaf, insert an instant-read thermometer into the center of the meat loaf.

To store leftovers:

Wrap individual meat loaves in foil and freeze up to 3 months. Thaw overnight in refrigerator. Unwrap, place in a shallow baking pan, and reheat in a 350 degree F oven for 15 minutes. Or, store leftover baked meat loaves in a covered container in the refrigerator up to 3 days.

Nutrition Facts

296 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 124 mg cholesterol; 1091 mg sodium. 140 mg potassium; 20 g carbohydrates; 1 g fiber; 8 g sugar; 24 g protein; 340 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 3 mg iron;