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Moist & Juicy Farmhouse Meatloaf

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meatloaf farmhouse


Aaaaaand here comes winter! OUCH! It finally showed up late with a BANG. Nothing like waking up and seeing that the temp is 2º. I went out to fill the bird feeder and sneezed. I swear I “snowed”. 😀 

THAT kind of cold just plain hurts. 

Single-digit temperatures have but one cure. A big old-fashioned farm-style supper that warms you from head to toe! 

And that’s exactly what I did. 😉 

A nice, juicy, hearty meatloaf was in order! If you hated meatloaf as much as me as a kid, don’t worry, this isn’t like your mama’s meatloaf! No big ol’ hunks of onion and green pepper, dry, overcooked, and flavorless. (Sorry, Mom.) Nope. This is wonderful!! Moist, juicy, flavorful, with an amazing brown sugar glaze top and bottom! 


The meatloaf mixed, shaped and placed into the casserole dish with sauce on the bottom, leaving a little space around the edges for browning and breathing room! 




meatloaf prebaked



Don’t forget to top your meatloaf with a nice sprinkle of coarse ground black pepper before popping into the oven! It makes the crust so much better! 

And here he is, hot out of the oven, before topping with more sauce. Doesn’t he look handsome?! 😀  



meatloaf presauce



And here’s the meatloaf all done and resting! Hard to resist, isn’t it?!!

The rich, creamy, semi-sweet dark brown sugar and tomato ketchup topping with a hint of barbecue sauce is worth swiping a little taste, lemme tell ya! 😉

Not that I have ever actually done that…noooooo. Not me. 😉 😉 



meatloaf baked



It was a quintessentially perfect farmhouse-style supper that bitter cold evening! We had homemade mashed potatoes, homemade beef gravy, country green beans with bacon, and that gorgeous, moist and juicy meatloaf!  

What a supper!! 😀 



meatloaf supper



I think that’s why I hated meatloaf so much when I was a kid, in that, it was just plain dry. This is anything BUT. The most moist meatloaf you’ve ever had, I promise! And it always slices like a dream, never falling apart, and not hard like a brick, either.

Just right. 😉  



meatloaf cooling



One key thing to this though, you can’t use a lower quality, fatty ground beef for this. Tried it and major fail. I use the ground beef from Wally World that has the green label (Lean Ground Beef), which is 93% lean. It works beautifully! Anything less and it will fall apart. So make sure that you purchase the right amount of beef to fat ratio.  




meatloaf farmhouse



So, even if you swear you hate meatloaf, please give it one last chance! You won’t be sorry and you’ll be so glad that you did. This comes together super fast, it’s a breeze to make, and has enough baking time that you can fix whatever sides you want while it’s in the oven plus the resting time.

A heartwarming, stick-to-your-ribs comfort food meal to the max, that will have you thinking that you’ve stepped back in time and are once again gathered around Grandma’s table when the entire house smelled cozy and delicious. 😉

I hope this makes your next Sunday dinner a memorable one!  🙂

Take care all! ~Kelly



Moist & Juicy Farmhouse Meatloaf
Yield: 8 servings

Moist & Juicy Farmhouse Meatloaf


Sauce For Bottom:

  • 1/2 cup dark brown sugar
  • 1/2 cup ketchup
  • 1/2 Tbl. barbecue sauce, I use Sweet Baby Ray's
  • 1/8 tsp. spicy brown mustard

For Meatloaf:

  • 2 lbs. lean ground beef, I use at least 93% lean for this recipe
  • 3/4 cup milk
  • 2 extra large eggs, beaten
  • 2 tsp. seasoned salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. garlic powder
  • 3/4 cup italian seasoned dried breadcrumbs
  • 1 1/2 Tbl. dried minced onion
  • more pepper for top

Sauce For Top:

  • 1/4 cup dark brown sugar
  • 1/4 cup ketchup
  • 1 tsp. bbq sauce


In a small bowl, mix sauce for bottom well.

Spray a 1 1/2 qt. baking dish. Pour sauce onto bottom.

In large bowl, gently but thoroughly, mix meatloaf ingredients until well incorporated but do not over mix. Shape into a loaf and place into prepared casserole dish. Reshape as needed smoothing top and sides of any cracks. Sprinkle top with more pepper.

Bake in a 350º oven for 45-50 minutes.

Remove, mix topping in a small bowl until creamy, spread whole exposed top with topping, bake for 15-20 minutes longer.

Let rest for 15 minutes. Remove from casserole dish using 2 large spatulas before slicing.


If your meatloaf is shaped with a tall dome, go by the longer times and make sure it is done in the middle before serving.

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Cheryl Duhamell

Sunday 19th of May 2019

Can you use 73 lean. Or what is the lowest lean you can use?


Wednesday 26th of December 2018

I made this for Christmas dinner lastnight. It was AMAZING! A little on the sweet side for me, so next time I will chat the brown sugar in half, but still so good! It was moist, but firm and it the flavor was spot on!

Kassandra L Watson

Saturday 27th of October 2018

I have only 80% lean on hand?

Kassandra L Watson

Saturday 27th of October 2018

I am ok if it falls apart some, but what else should I watch out for of do?


Thursday 23rd of August 2018

How did you make the brown gravy? Making gravy for meatloaf is always a problem for me. It looks delicious and I am going to make it. Just unsure of gravy.


Friday 24th of August 2018

Hi, Diane! And thanks for stopping by! So happy to hear that you're going to make this! It's so good!!! And here's the gravy that I make, that's also delicious and really easy to make, too. So much better than those packets! (It's the same one in the photo above.)

Here is the link straight to my recipe:


Saturday 19th of May 2018

I only have large eggs, can I use 3 large eggs to equal 2 extra large eggs?


Saturday 19th of May 2018

Hi, Yolanda! I would just go ahead and only use 2. Sometimes mine aren't very big and it still works out the same. (3 would be too many, even if just large ones.)

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