Steakhouse Meatloaf

Here in the States, we have a dirty little secret. You won’t often hear it spoken of, but It seems like all of America is in love with meatloaf – even vegetarians and vegans find ways to duplicate this homey dish, and I’m seeing meatloaf making its appearance on pub & restaurant menus.

Steakhouse Meatloaf

Steakhouse Meatloaf

Now, I have a meatloaf I’ve made for years and years, a modified version of Cook’s Illustrated Meatloaf, but this month my interest was piqued by a Sirloin & Parmesan Meatloaf from Cooking Light.

I’m kinda funny about food: when I go to a restaurant and order something I love, I’ll order that same dish every single time – and once I find or develop a recipe, I make that same one almost every single time. But that Cooking Light recipe and the lovely photos? I was seduced. And I’m glad I was. And I hope you’ll be, too. (Just don’t tell my other meatloaf, ‘kay?)

Steakhouse Meatloaf

Steakhouse Meatloaf

I made a couple of minor changes in the recipe; First of all, I didn’t use the more expensive Sirloin, but I did go a bit leaner than usual with middle of the road ground beef.  I also cut back a bit on the garlic and basil (I wanted it to taste like a steak-house burger, hence the new name) and I amped up the topping just a bit.

The onions? I know, I know, it sounds like a lot, but trust me, once they’re beautifully softened, almost to the point of carmelization, they’re just right in this. I hope you guys love it as much as the folks and I did – it’s perfect as an entrée the first night and the left overs make fantastic sandwiches.

Meatloaf isn’t super inexpensive, but this one does serve 8 and makes its appearance more than once on the table. I came in, with careful shopping at about $5.49. Keep the budget down by serving inexpensive sides; a baked, mashed potatoes, or sweet potato fries and an iceberg salad with bleu cheese dressing all keep to the steak-house feel. If you’re going for a lower carb meal, a side of Mushrooms Dianne would be fun.

Steakhouse Meatloaf

Steakhouse Meatloaf

Steak House Meatloaf

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 2 cups finely chopped red onion (about 1 large)
  • 3 garlic cloves, minced
  • 1/2 cup ketchup, divided
  • 1 3/4 pounds lean ground beef
  • 1 1/2 cups fresh whole-wheat breadcrumbs (about 3 slices)
  • 1 teaspoon dried basil
  • 1 tablespoon spicy brown mustard
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs


  • 1/4 cup of ketchup
  • 1 teaspoon brown sugar
  • a few dashes of hot sauce
  • pinch of garlic powder or garlic salt

Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion and saute until softened and just beginning to brown on the edges. Add garlic and cook for a minute longer. Cool slightly. (Hint: warm the onions in the oil, add a lid and cook for three or four minutes, then remove the lid and allow them to continue to cook.)

Combine onion mixture, 1/4 cup ketchup, ground beef, bread crumbs, basil, mustard, Parmesan, salt & pepper and eggs in a large bowl, stirring just until combined.

On a foil lined baking sheet, form meat mixture into a loaf, free form, or press beef mixture into a 9 x 5-inch loaf pan and invert pan onto baking sheet. Remove loaf pan.

Mix topping ingredients together, reserve.

Bake meat loaf at 375° for 45 minutes. Pour the topping on, nudging it a bit to cover the top. Continue to bake another 10 minutes or until a thermometer inserted into the center registers 155°. Let stand 10 minutes. Cut into 8 slices.

From the kitchen of

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area isPocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.


I’m going to be bold and bring this meatloaf to Fiesta Friday number 87. Fiesta Friday is an ongoing blogging “party” hosted by Angie of The Novice Gardener.  Be sure to stop by and take a peek at all the entries and featured selections! *Drool!*

18 thoughts on “Steakhouse Meatloaf

  1. Pingback: Steakhouse Meatloaf | frankensportblog

  2. Pingback: October – Turkey meatloaf | spades, spatulas & spoons

  3. For some reason meatloaf is not something I think about when I’m trying to decide what to cook for dinner. It’s such a wonderful dish and this one sounds delicious. Our son has recently decided he doesn’t want to eat much meat, I wonder how it would be with dark meat turkey. What do you think? Of course then you couldn’t call it steak house meatloaf!

    • Hi Liz, I don’t eat a lot of red meat but I’m down here with my parents who live now in SD. Here it’s all about beef and pork. And you’re right, turkey house loaf doesn’t have quite the same ring!

      I haven’t made many loaves with poultry although I tried a few years ago – I’ve never been impressed. I have found that I like meatballs made with turkey and/or chicken better, but my meatballs with poultry were much better if they had a little ricotta or parmesan in them – this recipe has parmesan so might be worth a try.

Hearing from you makes my day! Comment below.

This site uses Akismet to reduce spam. Learn how your comment data is processed.