meat dishes,  Recipes

Dawn’s Amazing Meatloaf

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The perfect Meatloaf

Meatloaf is something we enjoy here in our household when it is homemade. I don’t eat it out tho and probably never will. It is easy to make and is a flavorful dish that everybody looks forward to. But the thought of it in a diner kind of scares me.

I Tried Something New in our Meatloaf

I have been making meatloaf for years and have tried a few different recipes. They were all good, but I wanted something without a ton of added extra ingredients. Something simple and better for you.

We have tried ones with stuffing in it – this is really good but the ingredients in the boxed chicken stuffing is crazy. I also made one with beefy onion soup but again, the ingredients you add from the soup are a bit much. We needed something with simple and easy to pronounce ingredients. When I look at the ingredients of the soups, I cannot even pronounce half of the stuff – I don’t want that in my meatloaf anymore!

If you share the same love of cheese as I do, you might want to try our Cheese Stuffed Meatloaf Recipe that I posted on our cooking blog The Kitchen and a Latte.

A Healthier Meatloaf

Ok I know you are thinking there is no such thing as healthy meatloaf, but it is healthier. Not saying meatloaf is horrible for you, but it isn’t the healthiest meal you will eat.

Instead of using the soup mix, I made my own mix to add. The cool part is that you can actually pronounce (and probably have) every ingredient in my mix! It would be even healthier if I used homemade bread crumbs and homemade BBQ sauce, but I use a BBQ sauce that is all natural. You can substitute the BBQ sauce for ketchup if that is what you have.

Mixing it Together

In a little bowl I mix the flour and the spices. There is a printable recipe at the bottom of the post with all the amounts. In a big bowl I mix everything but the ground beef. I start with the mushrooms and spice mix first, followed by the breadcrumbs.

Mix the dry ingredients well. Then I add the BBQ sauce, water and eggs.

Dry and wet ingredients mixed before adding beef

Now that you have a thick mix that looks like this picture, you are ready to add the meat. You can use a fork or your hands to mix but make sure it is mixed well.

Baking the Meatloaf

In a 13×9 pan I shape the meatloaf so it is almost as long as the dish.

Meatloaf before baking

I put it in the oven just like this and bake it at 350 for an hour. Nobody in our house likes ketchup so I don’t add it to the top. I bake it like this and after taking it out I use some of the almost solid fat to put on top. Just a tiny bit of it. You will notice in the picture where it is done there is a touch of brownish stuff on top. That is what it is. It almost looks like more, but I really only use about 2 teaspoons (from the table not measured) across the whole top. I use 93% lean beef so it isn’t a problem.

Dawn’s Amazing Meatloaf

I have found a healthy way to add flavor without the extra ingredients of onion soup in this meatloaf.  It is a new favorite in our house.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: meatloaf
Servings: 5
Calories: 409kcal
Author: Dawn


  • 2.25 lbs lean ground beef
  • 2 eggs
  • 3 tbsp honey BBQ sauce
  • 3/4 cup water
  • 3/4 cup bread crumbs
  • 1/2 cup finely chopped mushrooms
  • 2 tbsp flour
  • 2 tbsp dried minced onion
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbsp garlic powder


  • Preheat oven to 350.  
    In a small bowl mix together the flour, minced onion, salt, pepper and garlic powder.  This is your onion soup substitute. 
  • In a large bowl mix together chopped mushroom, onion soup substitute and bread crumbs.  Add in the eggs, water and BBQ sauce.  Combine well.  
  • Add in ground beef and mix well with hands or a fork.  Shape your meatloaf into a long loaf in a 13×9 baking dish (I prefer to use pyrex glass baking dishes.)  
  • Bake at 350 for about an hour.  Remove from oven and take a little bit – a spoon or 2 – of the thick fat that cooked out of the meatloaf and spread it on top sparingly.  Cover with foil and let it rest covered for about 10 minutes before serving.

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I am the mom who is behind the scenes here on this blog. Hoping to help people with delicious recipes and tips to help with life adventures. I am a mom to 2 legged people and a 4 legged furry child. My interests are blogging, hiking, cooking, crocheting and some family time.


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