Just Plain (and the best) Meat Loaf

Our favorite meatloaf recipe! 

JustPlainSusan’s MeatLoaf

  • 1 lb. ground beef
  • ½ lb. ground pork
  • 1 ¼ cup dried bread crumbs
  • 1/2 cup diced yellow onion
  • 1/2 cup milk
  • 1 large egg beaten
  • 2 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried parsley leaves
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper

For the Topping:

  • 1/4 cup ketchup
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. red wine vinegar

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*

Add the meat mixture to a non-stick meatloaf pan or non-stick 9×5 loaf pan or regular loaf pan very lightly greased. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

Bake uncovered for 55 minutes or until tests 160F degrees internally.

Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**


*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.

**if using a pan other than a meatloaf pan use thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.




Friday Baking: Butter Pecan Cookies

I thought I would change things up a bit.  Here is a recipe from my childhood. One of my very favorite cookies in the world.  It reminds me of my mama’s kitchen – and my mama.

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2-½ cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 cup pecans, chopped

Preheat your oven to 350ºF.

Cream together the butter and sugar. Add the vanilla and eggs and mix until combined.

Sift the flour, baking powder and salt into the butter/sugar/egg mixture and mix until just combined. Fold in the pecans evenly.

Drop by teaspoon onto a pan lined with parchment. Bake at 350ºF for 9-10 minutes. You just want to see a little golden brown around the edges at the bottom, and then remove them immediately to cool.

LemonThyme Cupcakes with LemonThyme Mascarpone Frosting


LemonThyme Cupcakes with LemonThyme Mascarpone Frosting


  • I started with a lemon cake mix for time’s sake. But you can make a lemon cake from scratch and add the other things. I made the cake mix according to the box instructions and added a teaspoon of lemon baking emulsion, 1 TBSP of fresh thyme leaves chopped, 1 TBSP fresh lemon zest. Bake as directed. The frosting is 8 ounces of mascarpone cream and 8 ounces of butter both at room temp. Beat these together and add 1/4 cup fresh lemon juice, 1 TBSP fresh lemon zest, 1 TBSP fresh thyme leaves chopped and 1 tsp lemon baking emulsion. Beat all this together and then add 2 pounds icing sugar and beat on high until fluffy. Super fast and not quite as good as scratch but better than boxed – which is what I was going for today.

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Classic Cheesecake Recipe


Classic Cheesecake

Our favorite classic cheesecake recipe.



For Crust

  • 284 grams graham cracker crumbs
  • 55 grams light brown sugar
  • 1/2 tsp Kosher salt
  • 1/2 tsp cinnamon
  • 170 grams unsalted butter, melted

For Filing

  • 904 grams cream cheese (4 8 ounce packages) at room temp
  • 113 grams sour cream
  • 201 grams granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs plus 1 large egg yolk
  • 32 grams all purpose flour


  1. Heat oven to 325 degrees.
  2. Combine crust ingredients, mix well until no dry spots remain. Should clump when pressed together.
  3. Press crust evenly into the bottom and at least 1 1/2 inches up the sides of a 8 or 9 inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges. About 20 minutes.
  4. Remove pan from the oven and set aside while you prepare the filling. Reduce oven to 300 degrees.
  5. Combine cream cheese, sour cream, sugar vanilla and salt. Beat on medium until mixture is completely smooth, scraping down the sides and bottom of the bowl often – about 4 minutes.
  6. With mixer still on medium add eggs one at a time, scraping down the sides and bottom after each egg. With the mixer on low, add flour and beat until blended with no lumps.
  7. Pour filling into prepared crust. If the filling goes past the crust sides that’s okay. Bake until edge of the cheesecake are completely set and a 2 inch circle in the center is still a little wobbly. 60-70 minutes.
  8. Turn heat off and let cheesecake remain in the oven for another 10 mintues.
  9. Remove cheesecake from oven and let sit on wire rack to cool completely at room temperature.
  10. When cool, transfer to refigerator until totally set, at least 6 hours, preferably overnight.
  11. Serve with fresh fruit if you like. But in my opinion it needs no additions.

Did you make this recipe?

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