Classic Heinz 57 Meatloaf

 

 There’s something deeply comforting about a classic meatloaf, isn’t there? It’s the kind of dish that brings back memories of family dinners, cozy evenings, and the promise of delicious leftovers. Over the years, I’ve tweaked and tested countless meatloaf recipes, and I’m thrilled to share my perfected version of the Classic Heinz 57 Meatloaf. This recipe is the culmination of decades of experimentation, resulting in a loaf that’s moist, flavorful, and holds together beautifully for slicing. Whether served hot with mashed potatoes or cold in a sandwich the next day, this meatloaf is a crowd-pleaser that never fails to impress.

 What makes this meatloaf stand out is the balance of flavors and texture. The Heinz 57 steak sauce adds a tangy, slightly sweet depth that elevates the dish without overpowering it. Combined with Italian breadcrumbs for structure, Melissa’s shallots for a subtle oniony bite, and a touch of smoked salt for that extra umph, every bite is packed with flavor. The secret to its perfect sliceability lies in a unique technique—dropping the meat mixture to remove air pockets—and letting it rest before and after baking. Trust me, these steps make all the difference!

This recipe is also incredibly versatile. It’s a fantastic make-ahead meal, as it freezes beautifully, and the leftovers (if you have any!) are just as delicious in a sandwich with a smear of Grey Poupon (Classy, no?). Whether you’re cooking for a weeknight dinner or prepping for a gathering, this meatloaf is easy to whip up and guaranteed to satisfy.

Classic Heinz 57 Meatloaf

1 large egg, lightly beaten
1 c. Italian breadcrumbs
½ c. finely chopped Melissa’s shallots
½ c. whole milk
8 T. Heinz 57 steak sauce, divided
½ t. smoked salt
Freshly ground black pepper, to taste 
1½ pounds lean ground beef (85% lean recommended)

Lightly spray an 8” x 4” loaf pan with nonstick cooking spray (e.g., PAM); set aside.

In a large mixing bowl, whisk the egg until smooth. Add the breadcrumbs, chopped shallots, milk, 6 tablespoons of Heinz 57 steak sauce, smoked salt, and a generous pinch of black pepper. Whisk until fully combined.

Wearing kitchen gloves to keep things clean, add the lean ground beef to the bowl. Gently mix with your hands until the ingredients are evenly distributed. Avoid overmixing to keep the meatloaf tender.

To ensure a firm, sliceable texture, lift the meat mixture about 10 inches above the bowl, release it, and let drop it back in. Repeat 10 times. This step removes trapped air, helping the loaf hold together.

Press the mixture evenly into the prepared loaf pan. Cover and refrigerate for 1 hour to let the flavors meld and the loaf firm up.

Preheat your oven to 350°F. Remove the meatloaf from the refrigerator and brush the top with the remaining 2 tablespoons of Heinz 57 steak sauce for a glossy, flavorful crust. Bake for 1 hour, or until the meatloaf pulls away from the sides of the pan and reaches an internal temperature of 160°F.

Let the meatloaf rest in the pan for 10 minutes before slicing. This helps it retain moisture and makes slicing easier. Serve hot with your favorite sides, or cool completely for sandwiches or freezing. 

TIPS:
Use lean ground beef (85% lean — I cannot emphasize this enough) to balance flavor and texture without excess grease. 
For sandwiches, slice the cooled meatloaf thinly and pair with mustard, mayo, or even a bit more Heinz 57 sauce. 
To freeze, wrap the cooled, unsliced loaf tightly in plastic wrap and then foil. Store for up to 3 months. Thaw in the fridge before reheating. 

This Heinz 57 Meatloaf is more than just a recipe—it’s a tradition in the making. Its ease, versatility, and unbeatable flavor make it perfect for busy weeknights, family gatherings, or meal prep. Plus, who can resist those cold meatloaf sandwiches the next day? Try it once, and I bet it’ll become your go-to meatloaf recipe too!

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Texas Roadhouse Roadkill, my version

 

Have you noticed, like I have, that all of a sudden there seem to be a lot of recipes for Texas Roadhouse Roadkill all over the Internet? I’ve been to Texas Roadhouse only once. It was about 13 years ago, and I honestly have no idea what I ate. It had just opened locally, was jam-packed, and the only impression I got from the place was that I just wanted to get out of there. I will admit to being intrigued with this recipe, so much so that I decided to make it myself, altering it so it met with my standards. I did so by adding the additional step of dipping the patties into an egg wash and then into Italian breadcrumbs. I think that makes beef patties cooked on top of the stove so much better. They seem more like a chopped steak than they do a hamburger. Try this recipe and let me know what you think. The end result does look like a plate of roadkill, but it is awfully good.

 Texas Roadhouse Roadkill, my version

2 lb. ground chuck
2 t. Worcestershire sauce
1 t. Montreal steak seasoning
½ t. freshly ground black pepper
1 large egg
½ c. Italian breadcrumbs
2 T.  butter, divided
1 T. olive oil
1 medium yellow onion, sliced
1 8-oz. pkg. crimini mushrooms, sliced
1-2 c. shredded Monterey Jack cheese

In a large bowl, combine ground chuck, Worcestershire, steak seasoning, black pepper, and mix until well blended. Shape mixture into four oblong potions about ½” thick.

Beat egg with 1 tablespoon water until frothy; pour into a shallow bowl. Put Italian breadcrumbs into another shallow bowl. Dip each patty into the egg mixture, and then into the Italian breadcrumbs, turning to coat. Place coated patties on a plate.

In a 10” – 12” skillet, melt 1 T. butter. Add oil, heating until hot. Sauté onions and a sprinkling of salt for 3 to 4 minutes, stirring occasionally. Add mushrooms to the skillet and sauté for another 3 to 4 minutes. Turn out vegetables into a bowl.

Place pan back over heat and melt remaining tablespoon of butter until sizzling, but not brown. Put the crumb-coated patties into the pan and cook for five minutes. Flip to the other side and cook five minutes more. Pour sautéed onions and mushrooms over the top of the burger patties. Cover each one with a generous amount of shredded Monterey jack cheese. Put a lid on the pan and cook until the cheese melts.

 Serve immediately.

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Italian Meatloaf

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As a kid I never liked meatloaf. My mother used to make it covered in tomato sauce, and it wasn’t until I got into college that I embraced the goodness of tomatoes. Even though I now like tomatoes and tomato sauce, I still like my meatloaf unadorned. When meatloaf is not buried under a heavy sauce, it has to have a lot of flavor. This one certainly does. It’s delicious warm from the oven with a side of pasta, served on top of a pile of mashed potatoes, or the next day on a sandwich. It freezes well, so even if there are only a couple of you dining, freeze some for later. You’ll crave it.

Italian Meatloaf

1½ lbs. ground chuck
2 eggs, beaten
¾ c. Italian breadcrumbs
¼ c. chopped flat leaf parsley
¼ c. ketchup or marinara sauce
¼ t. Montreal steak seasoning
1 t. Italian seasoning
1 t. dried oregano
1 t. dried basil
1 t. garlic salt
½ t. dried minced onion
¼ t. granulated garlic
1 14.5-oz. can petite diced tomatoes with garlic and onion, drained
1½  c. shredded mozzarella

Preheat oven to 350°F. Spray a broiler pan with PAM, or place a rack into a foil-lined jelly-roll pan, and spray the rack with PAM; set aside.

In a large bowl, mix together ground chuck, eggs, breadcrumbs, parsley, and ketchup (or marinara sauce). Stir in Montreal steak seasoning, Italian seasoning, oregano, basil, garlic salt, minced onion, granulated garlic, diced tomatoes, and cheese. Shape into a loaf and place it on the prepared rack. Cover loosely with foil.

Bake approximately one hour, or until internal temperature reaches 160° F.

 

Homemade Hamburger Helper (You’ll never buy boxed again!)

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You may want to dine gourmet every day, but do you want to cook that way? I don’t think so, at least I don’t, and I think I’m speaking for more people rather than just me. But, with simple tweaks, you can enhance and enrich the flavors of even the simplest dishes, and make your comfort home cooking seem so much more special.

One of the ways in which I like to enhance the taste of almost anything made with beef is through the inclusion of freshly brewed, strong coffee. This simple, ubiquitous ingredient is one of the best flavor answers that you can imagine; it’s no doubt one of the cheapest. I’ve used it here in this homemade version of hamburger helper, and thoroughly enjoyed my blast-from-my-past comfort food. Don’t ever buy the boxed mix again; save yourself from all of those harsh chemicals and preservatives!

Homemade Hamburger Helper
(You’ll never buy boxed again!)

1 lb. ground chuck
1 T. Ketchup
1 t. Dijon Mustard
1 t. Frank’s Hot Sauce
1 t. garlic powder
1 t. onion powder
½ t. Montreal Steak Seasoning
½ t. salt
½ t. freshly ground black pepper
1½ c. uncooked elbow macaroni pasta
2½ c. beef broth
1 c. freshly brewed coffee
1/2 c. sour cream (Do not use Light)
4 slices American cheese, torn into pieces
2 c. grated sharp cheddar cheese

Cook beef in a large skillet over medium high heat until no longer pink. Drain on a paper towel-lined plate, and return to pan.

Reduce heat to low and add ketchup, mustard, hot sauce, seasonings, macaroni, broth, and coffee to the pan and stir well to combine.

Cover and simmer for 12-15 minutes until macaroni is cooked through.

Remove pan from heat and stir in the sour cream.

Return the pan to the warm burner and stir in the cheeses until well combined.

Baked Spaghetti

The late Mr. O-P loved pasta. And because of this love, and because we shared cooking duties, we would have pasta in some form once a week. That tradition came to an end when he did, and I’m sorry about that. I do like pasta; I just don’t often think to make it.

Today I was looking for something comforting, reminiscent of the old days, and in casserole form. It seemed a bit of a tall order initially, but then I thought about how much Jim used to like spaghetti and I thought why not make a big spaghetti casserole, and so I did. It was as good as I hoped it would be.

Baked Spaghetti

8 oz. spaghetti
1 lb. ground chuck
1 medium yellow onion, chopped
1 clove garlic, minced
¼ c. chopped Italian flat-leaved parsley
½ t. Montreal steak seasoning
1 32-oz. jar spaghetti sauce (your favorite)
½ t. seasoned salt
¼ t. dried basil
¼ t. dried oregano
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted and cooled
1 15-oz. container of ricotta cheese, divided
4 cups shredded mozzarella cheese, divided

Preheat oven to 350° F. Lightly grease a 1½-quart baking dish; set aside.

Bring a large pot of lightly salted water to a boil. Cook spaghetti, stirring occasionally, until al dente, about 12 minutes; drain.

While pasta is boiling, cook beef and onion in a large skillet over medium heat until meat is browned and onions are soft and translucent, about 7 minutes. Stir in garlic and parsley and cook 1 to 2 minutes more; drain. Turn off heat; return drained meat mixture to pan. Stir in spaghetti sauce, seasoned salt, basil, and oregano.

Whisk eggs, Parmesan cheese, and butter in a large bowl. Add drained spaghetti to egg mixture and toss to coat.

Place half of the spaghetti mixture into your baking dish. Top with half of the ricotta cheese, 1/3 of the mozzarella, and half of the meat sauce. Repeat this layer once more. Top with the final third of the mozzarella. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Remove from oven and allow to stand for 10 to 15 minutes before slicing and serving.

Serves 6

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Another delicious baked pasta dish is Baked Ziti.

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El Rancho Tacos

I love taco meat. When I buy ground chuck in a family pack, I will often come home and turn that entire family pack of meat, whether three pounds or five, into taco meat. I will then freeze it in individual 1-pound containers, so that I have it on hand anytime I need it, and, trust me when I tell you, I need it often.

I honestly can’t think of any other meat filling that is so versatile. First of all, you can make tacos, natch. Second, you can mound it on top of the simplest of green salads, top it with your preferred taco toppers, and you have a delicious homemade taco salad. Third, it can be stirred into queso to make a delicious hot dip. You can even have it for breakfast, mounded on top of an omelet and drizzled with salsa. I have even been known to make a Sloppy José (a sloppy joe using taco meat), and it is delicious!

This is my favorite way to make it and employs the use of the Ultimate Taco Seasoning that I told you about yesterday, as well as a packet of ranch dressing. Somehow the combination of the two gives this such a wonderful flavor. Try this, and you will be making it in huge proportions like I do, and devouring it with gusto.

El Rancho Tacos

2 pounds ground chuck

4 heaping tablespoons Ultimate Taco Seasoning

1 1-ounce package Ranch Salad Dressing Mix

1-1/3 cups water

2 teaspoons minced garlic*

Juice of 1/2 lime

In a 10”-12” sauté pan over medium heat, cook ground beef until brown. Drain fat on a paper towel-lined plate, and return beef to pan. Add remaining ingredients and stir to combine. Turn heat to high and bring mixture to a boil. Reduce heat to medium low and allow to simmer for 20-25 minutes until most of the liquid has cooked down. Serve in tortillas or taco shells with your favorite toppings, or in any way that you see fit. You can even eat it with a spoon.

*In a hurry? Make life easier by using Melissa’s Chopped Garlic, so easy, and from a company that you can trust.

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Be sure to check out this post for Ultimate Taco Seasoning in order to make your tacos the best!

This post is linked to:

Happiness is Homemade Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday

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Beefy Tacos

My love for Mexican food is legendary (or, perhaps, just a legend in my own mind). Honestly, I could eat it in some form once or twice a week. So when I spotted this recipe on epicurious.com that also employed the use of the crockpot, I had to try it.

I changed the recipe up a bit based upon what I happened to have on hand, substituting the called for Serrano peppers with one of my homegrown jalapeno peppers. I also used my own homemade refried beans (I still cannot believe how good these are) in place of canned.

This recipe was so easy. There is a bit of initial prep work, and thoroughly draining the meat mixture is very important. I loved that I could get this ready after breakfast and then just let it hang out in the crockpot on the low setting, scenting the house with mouthwatering spicy goodness all day.

I love toppings, so, with the exception of the avocado, did all of my slicing and chopping early in the day, put everything in individual dishes and let each diner pick and choose their own toppings based upon personal preferences. This was a major hit, and fun to both serve and eat. 

Beefy Tacos
Slightly adapted from epicurious.com

1 pound ground chuck
1 yellow onion, finely chopped
2 large cloves garlic, minced
1-1/2 cups homemade refried beans
1 jar (16 oz.) your favorite salsa
1 cup shredded sharp cheddar
1 large jalapeno, seeded and finely chopped
12 small corn or flour tortillas

Various toppings such as: tomatoes, shredded lettuce, sliced black olives, avocado, cilantro, chopped onion, and sour cream

In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oil and transfer to a slow cooker. Stir in beans, salsa, cheddar, and jalapeno. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce, and a dollop of sour cream; garnish with cilantro.

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This post is linked to:

Great Idea Thursday

Full Plate Thursday

Create It Thursday

Think and Make Thursday
Home and Garden Thursday

Thursday Favorite Things

Idea Box Thursday

Brandied Mushroom Sauce

“Meat with the burnt top,” is how my oldest son, then ten, used to refer to one of his favorite meals. It was my simple version of Salisbury Steak that was, essentially, seasoned ground chuck, formed into patties, and lightly breaded using an egg wash and Italian breadcrumbs. From there I would sear them on each side for about five minutes until the breading got very crisp, and then partially cover the pan with a lid to allow them to cook through. The topping would be a simple gravy, usually leftover from a previous night's roast beef dinner that I would pull from the freezer, thaw and heat.

This young man turns 31 today (Happy Birthday, Christopher!), so in his honor I give you a more sophisticated version with this elegant but easy Brandied Mushroom Sauce as the topper. The recently picky Mr. O-P declared it delicious, and he was right. It has been years since I last made this dish, and I was struck by how tasty it was and how quickly it came together.

Both patties and sauce can be made the day ahead. In fact I find the patties benefit from being in the fridge for 30-60 minutes prior to cooking anyway. They'll sizzle when you first drop them into the hot pan (in which you have melted a tablespoon each of butter and olive oil), but the advance chilling allows them to hold onto their breading and their shape.

The sauce is a combination of various recipes I've tried over the years and I think this is perfection. Any cut of beef will benefit from this lovely addition.

Brandied Mushroom Sauce

1 slice lean bacon

1 medium clove garlic, finely minced

1 tablespoon unsalted butter

6-8 large button mushrooms, sliced

Freshly ground black pepper, to taste

2 tablespoons Brandy

2 tablespoons water

2 teaspoons freshly squeezed lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Jameson beef soup base

1/2 cup heavy cream

1 tablespoon fresh parsley, finely minced

In small sauté pan, cook bacon until crispy.  Remove bacon, crumble, and set aside.

Add butter and garlic to skillet with drippings.  Sauté for one minute, stirring constantly to prevent the garlic from burning..  

Add mushrooms and pepper, and simmer until mushroom liquid begins to evaporate.  Add brandy and continue simmering until almost evaporated.  Stir in water, lemon juice, Worcestershire, and soup base, and boil until thickened slightly.  Pour in cream and stir to blend.  Add reserved bacon and parsley.  Serve atop your favorite slice of beef.

This post is linked to:

Metamorphosis Monday 
Melt In Your Mouth 
Amaze Me Monday

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday