My Dad’s Favorite Meatloaf

Favorite Meatloaf | Domesticated Academic

You’ll love this because of how easy it is to put together and how great it tastes! The meatloaf comes together in just a few minutes leaving you time to think about something else–pick something off of your never ending ‘to do’ list! My dad likes this meatloaf a lot. He will only eat if when I’m home and if I make it. I hope you will like this meatloaf as much as my dad! We grew up on meatloaf with one of those packets of french onion soup mix and I’ll just throw it out there: it sucked. I discovered this ketchup/mustard/brown sugar combo years ago and haven’t strayed too far from the original recipe since it always get eaten up.

Favorite Meatloaf | Domesticated Academic

I speed up the cooking time by making a longer, skinny log on a cookie sheet instead of jamming it into a bread pan. These photos were taken over Christmas when I was home in NY so no fancy camera set-up. You’ll have to trust me & just head to the kitchen and MAKE THIS MEATLOAF!!!

For the meatloaf

  • 1 lb. of ground animal–this is excellent in turkey, venison, and beef forms
  • 1/4 cup finely chopped onion
  • 1 tsp. finely diced garlic
  • 1 egg
  • 1/2 cup italian bread crumbs
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 cup ketchup
  • 1/4 cup yellow mustard (any mustard will do, i prefer yellow)
  • 1/4 cup light/dark brown sugar
  • 1/4 cup fresh chopped parsley or cilantro (dry is also just fine but fresh makes it green w/ excellent flavor)

For the glaze

  • 1/2 cup ketchup
  • 1/4 cup yellow mustard
  • 1/4 cup light/dark brown sugar
  1. Pre-heat oven to 350 degrees F.
  2. Line cookie sheet with sil-pat or spray with non-stick spray
  3. Mix all ingredients with hands in large mixing bowl lightly. Don’t overmix!!!
  4. Shape out a long log about 12 inches long for efficient cooking.
  5. Mix the ingredients for the glaze together and spread across the top of the meatloaf.
  6. Bake for 30 minutes or until cooked through.
  7. Remove from oven, let cool for 5 minutes and serve hot!

Other comforting main courses for your weekly menu:

Quick & Easy Korean Beef | Domesticated Academic

Quick and easy Korean beef

Spaghetti and Mini Turkey Meatball Soup | Domesticated Academic

Spaghetti & Meatball Soup

Parmesan Crusted Grilled Cheese | Domesticated Academic

Parmesan crusted grilled cheese


Quick & Easy Korean Beef

Spicy, sweet, salty, meaty, and in less than 30 minutes. Do I have your attention yet? Korean Beef gets to the table in no time, making it the perfect week night meal. Between work schedules, school schedules, and who knows what else, this is one FAST supper. It’s been crazy in my life lately and this meal is a direct reflection of this lifestyle. Weekends might be made for slower meals, but M-F: it’s all about speed and ease.

I love Korean Food. I capitalized it because I think it’s very important :). As a Korean, I find myself gravitating towards it like a moth to a flame. This is a super simple recipe that can be on your table in less than 20 minutes if you make minute rice. PIC makes rice for us and it’s the delicious basmati kind. It’s worth the 20 minute wait. Pair this with some fresh snow peas or a salad and dinner will race you to the table on those busy nights where there will not be enough time for anything.


  • 1 lb. ground beef
  • 1 Tbs. sesame oil
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 tsp. fresh ground ginger
  • 1/2 tsp. red pepper flakes
  • Salt and pepper to taste
  • 1 bunch green onions, chopped


  1. Heat a large skillet with the sesame oil over medium heat. Once the skillet is heated, brown the hamburger and minced garlic until meat is cooked through. Drain all fat from the meat.
  2. In a small bowl, combine the sesame oil, soy sauce, brown sugar, ginger, salt and pepper, and red pepper flakes.
  3. Pour mixture into the skillet over the meat and bring to a simmer.
  4. Simmer the meat in the sauce for 5 minutes, or until the sauce thickens and reduces.
  5. Serve the Korean beef over rice and top with a small handful of green onions.

Don’t forget about the giveaway, entries close Friday at 5 p.m. EST.

Homemade Hamburger Helper: Cheeseburger Macaroni

This version of hamburger helper will keep you, your family, and your budget happy.  Keeping with the same basic ingredients, cheeseburger macaroni is something you can make at home without ruining your food budget, getting it on the table in less than 30 minutes, and feeding the crying masses in one fell swoop of a serving spoon.

Let’s talk for a moment.  I have only ever eaten Hamburger Helper once.  It was truly disgusting.  If you’re reading this and you LIKE that shit, congratulations.  Yes, it does taste good, but the negative side effects include and are not limited to: tasting like shit (I said that already), the salt factor made my aorta cripple up, and my digestive tract revolted like my middle school students on test day. I don’t often put food into the ‘shit’ category, but I have to award Hamburger Helper one of my shit awards.  It was pretty awful. I do get why people like it and make it.  It’s quick, convenient, kids like it because it has a lot of salt and other artificial flavors in it, and let’s be honest: meat, pasta, and cheese are pretty much awesome. I never ate it until I was an adult and while I’m not judging anyone’s parenting skills or palate preferences, I’d like to thank my mom for never subjecting me to this shit. Yes, I’ve said shit a lot in this paragraph.  I’m done now. Promise.

Optional: I browned the meat with onions and garlic, chopped fine but you may not have time for that, so just add the dry spices into the seasoning mix, I put those options in the recipe below.  If you take the time to add the fresh onions and garlic, you can omit them from the seasoning mix.  It’s up to you.  If you want to make the mix in advance (you can you know) to save yourself time, go for it.

You’ll need:

30 minutes

Serves 4

  • 1 pound ground beef/turkey/chicken/protein of choice
  • Optional: 1/4 c. chopped onions AND 1 clove chopped garlic (about 1 tsp.)
  • 1 cup hot water
  • 2 cups milk of choice (I use 2%)
  • 1 1/2 cups elbow macaroni
  • Seasoning mix:
  • 1 tablespoon corn starch
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  1. Stir in 1 cup cheddar cheese, shredded, near the end. (You can toss a 1/2 cup cheddar on top at the end, too, if you want.)
  2. Brown and drain the meat with onions and garlic.
  3.  Add 3 cups of liquid (water and/or milk) along with your 1 1/2 cups of pasta,
  4. Simmer covered approximately 12 minutes until pasta is cooked to your liking. If you check on it and the liquid is getting sparse, add a few more tablespoons of water.  It will thicken up when done.
  5. Stir the cheese once the pasta is done and let the pan sit uncovered for about five minutes to thicken and set up before serving. in during the last few minutes of cook time and put the cover back on the pot.