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Ry’s Favorite Meatloaf

When I got the email with Lynn’s fave recipes, I could hear her voice in her writing like she was talking to me. Lynn is one of my favorites but she lives in Pittsburg and has since we parted ways after college; we don’t get to see each other as much as we’d like. She’s awesome. She wrote, “I hate meatloaf but this one is really good, and Ryan loves it”. That’s high praise from my girl Lynnie. Her husband Ryan is also a friend and has battled through two liver transplants – that’s not a defining characteristic, I know, and to define him better I should say he is simply a really, really great guy, but he did faithfully and bravely battle through a tough medical ordeal so I thought it should be said. Anyways, this is his favorite! Incidentally, when my husband called from work I told him I was putting together meatloaf for dinner. He said, “yessssssssss” like a fourth grader. What is it with boys and meatloaf?

Lynn and I share an aversion that really, I think, just comes from the name. I want a loaf of banana bread or pound cake, not meat. But the makeup of a meatloaf is nearly identical to that of meatballs, and there are whole restaurants that just sell meatballs. I think it’s time to bring this one back, as it came together in ten minutes, made my house smell ridic, and made my husband (and the rest of us) extraordinarily happy. Could you skip the sauce? Yes, but it’s all the same ingredients as go into the loaf and takes little to no effort. Do it. Sauce is always a good idea.

Ry’s Favorite Meatloaf

Slightly adapted from Epicurious

Serves 6


1.3 lb. lean ground beef

3/4 c. old fashioned oats

3/4 c. finely chopped onion

1/2 c. ketchup

3 garlic cloves, minced

1 egg, lightly beaten

1 tbsp. Worcestershire sauce

1/2 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. dried oregano


1/2 c. finely chopped onion

1 c. ketchup

1/4 c. brown sugar

1/4 c. apple cider vinegar

2 tbsp. Worcestershire sauce

1. Preheat oven to 350 degrees. Spray a 9 inch loaf pan with nonstick spray.

2. Combine all meatloaf ingredients in a mixing bowl. Shape into a loaf and drop into pan. Smooth to fit, making a slight indent down the center of the loaf.

3. Place in preheated oven and set timer for 55 minutes.

4. Immediately start on sauce. Combine sauce ingredients in small saucepan and set over low heat. Whisk to combine and let simmer until the timer reads 20 minutes. Remove sauce from heat.

5. Remove meatloaf from oven and spoon a ladleful of sauce over the center of the loaf. Spread with the back of a spoon and return to oven for remaining time. Keep remaining sauce covered but remove from heat.

6. Meatloaf is done when it’s 160 degrees (stick a thermometer in the middle). Let sit at least five minutes before cutting and serving with additional sauce as needed.

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