Meatloaf – Randy’s tweaks to Gregg’s

I liked Gregg’s meatloaf but I wanted to make a recipe that would cook in one hour and have a little more kick. This is what happens when you drink a martini and start adding ingredients as you go. I’m sure Gregg did the same thing while drinking a few beers.

I would like to try this as a Sous Vide for 24 hours recipe and finish on a BBQ grill. I think that would take it to another level.

Greg Alan Bahr 1959 – 2017


  • 1.5 Tablespoons Oil
  • 2 Onions (Diced, sauteed, and cooled)
  • 2 lbs. Ground Beef
  • 5 large eggs (beaten)
  • 1/4 Cup Bill’s Milk (or whatever you can get)
  • 1 Cup Unseasoned Bread Crumbs
  • 1 Cup Ketchup
  • 1 Tube of Saltines (Crushed)
  • 1 teaspoon Sage
  • 2 teaspoons black pepper
  • 1 teaspoon salt (the crackers are already salty)


  • 3/4 Cup Ketchup
  • 1 teaspoon sriracha sauce
  • 2 teaspoons Dry Mustard
  • 2 Tablespoons Brown Sugar (powdered in coffee grinder)
  • 1 beef bullion cube (powdered in coffee grinder)
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder


  1. Add the oil to a large fry pan and sautee the onions until soft.
  2. Add eggs, milk onions and ketchup to meat
  3. Mix well
  4. Add bread crumbs
  5. Add  crackers
  6. Add Salt and pepper
  7. Spread into a greased 9×13 baking dish
  8. Bake (at 350) for about 45 minutes until the mix reached 160 degrees, internally.
  9. Mix topping ingredients
  10. Spread topping on meatloaf and bake 15 – 20 minutes more

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