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Megan's Meatloaf

Updated: Apr 27, 2020

I don't know of another person that asks for meatloaf for special occasions than my wife. This recipe is what I make for her.

Make it for a special occasion or as a sunday dinner with the family.

This meatloaf will sear up nicely the next day for a meatloaf sandwich or a meatloaf loco moco. I do not serve this with gravy, you can if you wish. The gravy over powers the flavor of the meatloaf and all the work you put into making this is lost. If you want a sauce, I would suggest a sweet onion jus lie (make a french onion soup and thicken it with a cornstarch slurry).

For those of you who dined with me in Fort Benton, Montana, this was served in the bar for my tenor. It was served with a creamy potato puree, sauteed spinach and a port wine demi glace.

I'm not a professional photographer, took this picture after the meatloaf was cooled. It's not that pretty of picture. But as ugly as it looks, it was divine for a birthday dinner.


Serves 6 (we have a teenager that can eat)


4 lbs Fresh Ground Beef

1 cup Milk

4 each Large Eggs

1.5 cups Ritz Crackers, finely crushed

2 tsp Sriracha

1/4 cup Shoyu (soy sauce)

3 TBSP Worcestershire Sauce

4 TBSP Montreal Steak Seasoning

2 each Onion, medium

6 cloves Garlic, minced

1 cup Your Favorite BBQ Sauce


  1. Over medium high heat, saute the onions and garlic. Do not give them much color but cook them to take away the harsh flavor. Season with salt and pepper. Cool off and keep on the side.

  2. Mix the milk, eggs, sriracha, shoyu, worcestershire sauce, Montreal Steak Seasoning and the cooled off mixture of onions and garlic.

  3. Mix the milk and egg mixture with the ground beef. Mix well.

  4. Add in the Ritz Crackers. Incorporate this well.

  5. On a half sheet pan lined with foil (helps with the cleaning), form the meatloaf into a log.

  6. Spread the BBQ Sauce over the top.

  7. Bake at 350 degrees for 1 to 1.5 hours.

  8. Pull out of the oven once the internal temperature reaches 155 degrees. The carry over cooking should take the internal temperature o 165 degrees.

  9. Once it is rested. Slice and serve.

  10. E ai ka kou (let's eat)!

When you make this recipe and post a picture please use #cookingwithclay, I would love to see how it came out for you.

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