Ann Landers’ Meat Loaf
📜 Collection: Dwayne Collection | ✍️ Attribution: Ann Landers | 📂 Category: Entrees A classic, comforting meatloaf recipe famously shared by advice columnist Ann Landers. It features ground round steak, savory onion soup mix, and a rich tomato sauce glaze for a nostalgic family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 6 servings |
🔪 Key Equipment
- Loaf pan
- Mixing bowl
Ingredients
Meatloaf Mixture
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Ground Round Steak | None |
| Equivalent to 2 eggs | Egg Substitute | such as Scrambler’s |
| 1 1/2 cups | Bread Crumbs | None |
| 3/4 cup | Ketchup | None |
| 1 tsp | Accent Flavor Enhancer | MSG |
| 1/2 cup | Water | warm |
| 1 pkg | Onion Soup Mix | such as Lipton’s |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 oz | Tomato Sauce | canned |
Instructions
Step 1: Prep and Mix
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, thoroughly combine the 2 lbs ground round steak, Scrambler’s egg substitute (equivalent to 2 eggs), 1 1/2 cups bread crumbs, 3/4 cup ketchup, 1 tsp Accent, 1/2 cup warm water, and 1 pkg Lipton’s onion soup mix until the mixture is uniform.
Step 2: Shape and Bake
- Press the meat mixture evenly into a loaf pan.
- Pour the 8 oz canned tomato sauce evenly over the top of the meatloaf.
- Bake for approximately 1 hour until the meatloaf is firm to the touch, cooked through to an internal temperature of 160°F, and the tomato sauce topping is bubbly and slightly caramelized around the edges.
💡 Make-Ahead & Storage: The meatloaf can be fully assembled in the pan and kept covered in the refrigerator for up to 24 hours before baking. Add the tomato sauce topping just before placing it in the oven.
Original Recipe Scan
