Recipe — Ponderosa Meatloaf

to 350°F (175°C). Line a rimmed baking sheet with foil or lightly grease a 9×5‑inch loaf pan.

is its perfect texture—firm enough to slice cleanly but moist enough to melt in your mouth. This is achieved by incorporating a blend of aromatics and a specific binder method. ponderosa meatloaf recipe

Spread the remaining ¼ cup of ketchup over the top of the loaf (or use your brown sugar/mustard glaze mix). This creates that tangy, sticky top layer that everyone fights over. to 350°F (175°C)

. Known for its juicy interior and tangy-sweet glaze, this recipe captures the essence of the beloved buffet staple. The hallmark of a Ponderosa meatloaf This is achieved by incorporating a blend of

Experience the nostalgia of a classic steakhouse dinner at home with this Ponderosa-style meatloaf

Add the eggs, ¼ cup of ketchup, the onion, the pepper, and all the seasonings (salt, pepper, dry mustard, garlic powder, thyme) to the breadcrumb mixture. Whisk briefly to combine. Add the ground beef and mix gently with your hands just until combined. , or the loaf will become tough.

Bake for 50 minutes. Remove from oven, spread remaining glaze on top, and bake another 10–15 minutes until internal temperature reaches 160°F (71°C).