Kalyn's Kitchen

Kalyn’s Best Meatloaf (Family Favorite)

It was my sister Pam who named this Kalyn’s Best Meatloaf, and this is the meatloaf everyone in my family has made for years! Use Denny Family Recipes for more family-favorite recipe ideas like this one.

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Kalyn's Best Meatloaf (Family Favorite) title photo

This family-favorite recipe that my sister Pam dubbed Kalyn’s Best Meatloaf is something I first made many years ago, long before food blogs existed or I thought about carb-conscious cooking. And through the years many family members have enjoyed the meatloaf and asked for the recipe.

Then in 2005 when I started Kalyn’s Kitchen eventually I posted the meatloaf recipe (with a cringe-worthy photo that certainly wouldn’t have enticed anyone to make it.) And I talked about how this is a meatloaf recipe that uses canned mushroom soup and the Lipton onion soup mix, which is certainly not the norm for my blog.

I might have let this family-friendly meatloaf recipe hang out in the archives forever without updating the photos except that recently it was brought to my attention that fairly regularly people in my family make this meatloaf for friends. (You see where this is going, don’t you?) And I found out that family members who love the recipe were sharing the link to that old post with horrible photos with their friends who had enjoyed the meatloaf!

So I had to get better photos. And it was just SO good when Kara and I made the meatloaf you see here that we decided to share it during the holidays, which seemed like a time when people might like a super-simple and foolproof meatloaf recipe. (And when I calculated the nutritional information I was pleasantly surprised that the meatloaf isn’t nearly as high in carbs as I had imagined, yaay!)

Of course if you’d never make a meatloaf with those processed ingredients, then this recipe isn’t for you! But if you’re interested read below about some tips for making a less-processed, gluten-free, or lower-carb version of this meatloaf that’s such a favorite in my family! 

Tips for Making a Gluten-Free and Lower-Carb Version of this Meatloaf:

I looked for options for people who want to make this without the processed ingredients. I do have a recipe for Low-Carb and Grain Free Meatloaf with Tomatoes, Fennel, and Flax Seed on the blog, and that’s tasty although the flavors are much different.

If you want a low-carb option with similar flavors to this recipe I found a recipe for dry Onion Soup Mix if you want to make your own. I also found a low-carb and gluten-free onion soup mix at Amazon.com (affiliate link). Amazon also had quite a few options for Gluten-Free Condensed Cream of Mushroom Soup (affiliate link).

The Campbell’s Cream of Mushroom soup has 20 carbs, and this recipe makes 10 servings, so the carbs aren’t that high, but I did find a recipe for Low-Carb Cream of Mushroom Soup that can be cooked down to make a condensed soup to use in recipes if you want to try that.

I used 1 cup whole wheat breadcrumbs in the meatloaf, but you could use low-carb breadcrumbs (affiliate link) or a combination of low-carb breadcrumbs and ground pork rinds if you prefer. And you can also use Gluten-Free Breadcrumbs (affiliate link) for gluten-free.

Kalyn's Best Meatloaf (Family Favorite) process shots collage

How to Make Kalyn’s Best Meatloaf:

(Scroll down for the complete printable recipe with nutritional information.)

  1. Preheat oven to 375F/190C. Spray a Broiler Tray (affiliate link) with non-stick spray.
  2. Crumble ground beef and sausage into a bowl and let it come to room temperature.
  3. Add mushroom soup, onion soup mix, and bread crumbs to the bowl with the egg, garlic powder, salt, and pepper.
  4. Use your clean hands to mix the ingredients, squeezing and folding over and squeezing again until ingredients are well-combined. 
  5. Divide the mixture in two and shape into two loaves. (I like to use a knife and make diagonal grooves, purely for decoration.)
  6. Bake 50-60 minutes, or until meatloaf is firm and well browned and internal temperature is at least 160F/70C when you test with an Instant Read Meat Thermometer (affiliate link).
  7. This freezes very well, and it’s great to pull out of the freezer for a quick dinner.

Kalyn's Best Meatloaf (Family Favorite) close-up photo

Serve hot, with ketchup if you prefer!

Kalyn's Best Meatloaf (Family Favorite) close-up photo

Kalyn's Best Meatloaf (Family Favorite)

Yield 10 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

It was my sister Pam who named this Kalyn's Best Meatloaf, and this is the meatloaf everyone in my family has made for years!


  • 2 pounds lean ground beef
  • 12 oz package pork sausage
  • 1 cup whole wheat bread crumbs (or low-carb bread crumbs)
  • 1 pkg. Lipton onion soup mix (dried mix)
  • 1 can Campbells cream of mushroom soup
  • 1 egg
  • 1 T garlic powder
  • salt-pepper to taste


  1. Preheat oven to 375F/190C.
  2. Spray a Broiler Tray (affiliate link) with non-stick spray. (I always use this type of pan for cooking meatloaf so the fat can run out.)
  3. Crumble the ground beef and sausage into a bowl and let the meats come to room temperature.
  4. Add breadcrumbs, onion soup mix, and mushroom soup to the bowl with the egg, garlic powder, salt, and pepper.
  5. Use your clean hands to mix the ingredients, squeezing and folding over and squeezing again until ingredients are well-combined. (Don't over-mix, just mix until combined.)
  6. Divide the mixture in two and shape into two loaves. (I like to use a knife and make diagonal grooves, purely for decoration.)
  7. Bake 50-60 minutes, or until meatloaf is firm and well browned and internal temperature is at least 160F/70C when you test with an Instant Read Meat Thermometer (affiliate link).
  8. Serve hot and see if this meatloaf becomes a favorite in your family!
  9. This freezes very well, and it's great to pull out of the freezer for a quick dinner.


I use Jimmy Dean 50% less fat sausage when I can find it, but use any sausage you prefer. See suggestions earlier in the post for making a low-carb and gluten-free version of this recipe.

This recipe created by Kalyn long before there was such a thing as a food blog!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 342Total Fat: 21gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 129mgSodium: 500mgCarbohydrates: 10.1gFiber: 0gSugar: 1gProtein: 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This meatloaf as originally posted definitely had some carbs and wasn’t gluten-free, although when I calculated the carbs I realized they were not as bas as I had imagined! But use the tips in this post if you want to make a version that’s more diet-friendly for your way of eating.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Kalyn's Best Meatloaf (Family Favorite)

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    39 Comments on “Kalyn’s Best Meatloaf (Family Favorite)”

  1. I might eat it with this cauliflower dish.

  2. We're going to try this recipe tonight. I LOVE LOVE meatloaf. Do you recommend any side dishes to go well with this in particular?

  3. Kim, so glad it was a hit!

  4. I have always hated meatloaf but decided to try this recipe since it did not have ketchup all over it.

    I made a half recipe to serve 3 people. It was enough for us and we have leftovers to enjoy.

    My daughter, age 9, generally hates my cooking. Everyone cleaned their plates tonight!

    I no longer hate all meatloaf.

    Thanks for posting this recipe.

  5. Rebecca, love the sound of your Italian version!

  6. Kalyn, This is great I’ve made it a few times now and have started to experiment a bit and make it my own. Lately I’ve been sustituting a can of tomato paste and some basil instead of the cream of mushroom soup for a more italian flavor. Thanks.

  7. Jeri, thanks for the feedback. This is such an old recipe, but it’s always tasty.

  8. I made your meatloaf last night–delicious! I used ground turkey instead of ground beef. My hubby really liked it. Jeri

  9. The cream of mushroom soup really is interesting but i bet its wonderful… I’m gonna save this so one day I can give it a try!!!!

  10. I don’t mind if people don’t like my recipes. It’s a big internet, and they can just go to the next blog. But when people leave rude comments, and then don’t sign their name so I can respond, I will delete the comment as I did to the one above.

  11. Kayln- MEat loaf is nothing to be ashamed of. I actually love it but avoid it due to the calorie bomb it usually represents. But your recipe sounds delish without adding 5 lbs to the waitline. I’m definately going to give this a shot.

  12. OKay, trying to use my meat riddled mind here. Let’s see, 1 loaf.
    1 loaf would yield maybe 4 portions and using math, that would be 8 portions for 2 loaves. At this point, consider 2 portions my portion, which would be 1/2 loaf, on 1 loaf, there.
    By 1 portion that includes all helpings, which in my definition would be 2. That much sodium stil makes my mouth smack.
    I grew up on Campbells and packaged love. Wish I could continue. But, the Dr. still asks me to limit, I stick to creme fraiche instead of the Campbells.

    Hugs to everyone and hope the weekend went fine,


  13. Biggles, I kid you not. I made two loaves, and each one was about 6 slices, but I don’t count the tiny little end slices as a whole serving. One slice of meat loaf about an inch wide is a serving for me. Maybe your family are bigger meat eaters (joke). (For those who don’t know, Biggles blog is called Meathenge.) For me, I would eat one piece. (Remember, when figuring nutritional amounts, a piece of meat the size of a deck of cards is considered a serving. Trust me, I teach about this stuff.)

    We shall call this exchange “the great meat loaf debate.”

  14. 10 Servings? For MICE !!

    A standard loaf, that fits in a standard loaf pan, like for bread, feeds 3 of us, once. Maybe a slice for 1 little sammich on the leftover side. Heh.
    10 Servings. I got that out of an 18 pound turkey and a 7 pound duck for Thnaksgiving.
    I can’t imagine serving a 1 or 2 mm slice on meatloaf.
    I’ll do the 2 lb loaf with mashed taters rubbed over all and baked till crispy, golden brown, for 3 people, 4 if I stretch it.
    Oh great, now I need to do one. Cripes. Sigh, okay, I can handle it.


  15. Biggles, relax. This is at least 10 SERVINGS of meatloaf, maybe more. I’ll tell you what, you are allowed to use low sodium soup if you insist.


    (For the record, as near as I can calculate it’s about 430 mg. of sodium per serving.)

  16. Hey Kalyn,

    AAAiiiieee !!! Just for grins & giggles, head out to the trash and dig up the package and the can to see what the sodium total is. I’m guessing around 3000 mg. I thought you liked me! You’re going to kill with sodium levels like that.


  17. wow that looks fabulous, and i love your idea of keeping it simple. i hope to try this soon!

  18. I LOVE meatloaf. This looks great. Looks perfect. Reading your recipe, it sounds similar to one I have used and liked. I even have a meatloaf cookbook. Have to admit we do put ketchup on ours and even strips of bacon on the top. Will definitely try your recipe. Thanks!

  19. Heavens, please don’t apologize for meatloaf! My bookmark list includes a special folder just for meatloaf, right along with there with goulash, lasagna, pot roast and pad thai! PS Love the lower-carb tips. Alanna

  20. Kalyn, it’s also the best looking meatloaf in the world. Thanks for sharing and hey… there’s nothing wrong if you like meatloaf. Fiance and I love meatloaf too. he he.