Source: Better Homes and Gardens


Recipe Summary test

20 mins
20 mins
10 mins
50 mins


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.

  • 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; fat 13g; cholesterol 124mg; saturated fat 5g; carbohydrates 20g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 8g; protein 24g; vitamin a 340.1IU; vitamin c 5.3mg; riboflavin 0.4mg; niacin equivalents 3.9mg; vitamin b6 0.3mg; folate 16.1mcg; vitamin b12 1.4mcg; sodium 1091mg; potassium 140mg; calcium 50.5mg; iron 2.9mg.