Foods We Love: Meatloaf | Seventh Generation
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Foods We Love: Meatloaf

Author: LisaFerber

There's a reason meatloaf is a dinner classic: It's easy to make, tastes great fresh out of the oven or as a next-day sandwich stuffer, and it uses the kinds of basic ingredients many people tend to have lying around. To call it comfort food is obvious: Even when it's not homemade, a good meatloaf just feels like someone's mom made it especially for you.

While meatloaf is an American staple, it also has a globetrotting history. A collection of recipes from late 4th or early 5th century AD, titled De Re Coquinaria gives a recipe for chopped meat mixed with spices, wine-soaked bread, and pine nuts, and then shaped into a patty. In medieval Europe, bits of meat were finely diced, mixed with fruit, nuts and seasonings, and molded into disks known as pastez. Meatloaf as we know it was first mentioned in print in 1899, directly following the invention of the mechanical meat grinder by German inventor Karl Drais.

Here's a recipe for Easy Meatloaf, brought to us by When you're all done clean up any spills with Seventh Generation Disinfecting Wipes, which kill 99.9% of household germs and help prevent cold and flu viruses.

Easy Meatloaf

Makes: 8 servings


  • 1 1/2  pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased
  3. 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
  4. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  5. Bake at 350 degrees F (175 degrees C) for 1 hour.


Prep time: 10 minutes
Cooking: One hour

Nutrition (serving=1/8 loaf)
Calories: 372
Carbohydrates: 18.5
Cholesterol: 101 mg
Fat: 24.7g
Fiber: 1g
Protein: 18.2g
Sodium: 335mg



reales1016 picture
I appreciate the recipe. This is not the appropriate place to be discussing veganism, imo. The organically raised cows that I eat are VEGAN, I am not. Hope that helps.
mamarc picture
I understand the anger towards factory farming of meat. It is not only bad for our environment, cruel to the animals, but bad for us humans as well. However to assume that that makes "Meat not green" is a stretch. Properly farmed pastured animals are actually GOOD for the environment (natural carbon sequestration) and healthy for us as well.
Kathy Pena picture
Kathy Pena
This sounds like a very good recipe! I'm going to make it with my 100% no steroids, no antibiotics, grass feed beef (by the way, cows are 100% vegan)!!! I'm with "Oh Good Grief" it's MEATLOAF! Put some of those veggies in it like NYCChica suggested and you get the best of both worlds, they go great with those onions! It makes me laugh to think anyone would be offended by a recipe for meatloaf :))
oh good grief picture
oh good grief
My goodness people!! it's a recipe for meatloaf! why the big stink? if you don't like it or want to use it....don't!
G. Miller picture
G. Miller
I did not realize that realize this site is for vegans,peta people. I thought this site was about the products offered by Seventh Generation. I love beef. I also hunt and manage the property I own. I like to use the products offered by Seventh Generation.Thanks for the meatloaf recipe I will be trying it soon. Where I come from P.E.T.A. stands for People Eating Tasty Animals
reneecarol picture
Why in the world would this recipe be on this website? I would expect organic and possibly vegan recipes! Sorry, very poor choice.
jacobus57 picture
My carfully crafted, non-abusive although critical comment was truncated. I wonder why?
jacobus57 picture
A MEAT loaf rather than a wonderful VEGAN loaf?? Meat is about as far from "green as one can get. If you want a really good vegan recipe, contact me at
NYCChica picture
I love meatloaf and this recipe sounds tasty, but has quite a bit of fat. My father used to make his with 1/2 pound each regular beef, pork, and veal. I wanted to cut some fat so I modified his version and now use lean beef, pork, and ground chicken breast. I also use two egg whites instead of a whole egg and reduced fat milk. If you add in 1/2 cup each of peas and carrots it will still be moist and tasty. If you want even more flavor then add some fresh chopped thyme and parsley.
amyshilohbergmann picture
Seventh Gen, I'm sure you were expecting this, but let me be the first to post on the fact that meat is NOT green! What is the number one cause of global warming? The answer is a four letter word: M-E-A-T. Why? Carbon dioxide, methane, and nitrous oxide emissions are the leading cause of global warming. The reason is simple: Every second, animals raised for food in the U.S. produce 89,000 pounds of waste—that's 130 times more than the country's entire human population. Factory farms also give off enormous amounts of polluting gases. Producing one calorie of plant foods—like beans, veggies, and grains—uses just 10 percent of the amount of fossil fuels that it takes to produce one calorie of meat! Reduce your carbon footprint and replace this recipe with a soy-based faux "meat"loaf instead! ;-) *Info partially copied from Peta's website.
gbh999 picture
I noticed that there is almost 25g of fat, for each slice of baked meatloaf. This seems to be excessive for any one meal. Especially to be getting all this fat out of one item, on the plate. What type of ground beef are you using in the recipe,(regular, medium, lean)?