Tuesday, June 6, 2017

The Ultimate Steakhouse Meatloaf Recipe: A Delicious Twist on a Classic Dish

Welcome to my West Virginia Kitchen!  Today I am going to tantalize your taste buds and bring the flavors of your favorite steakhouse to your kitchen courtesy of my husband!  I love it when he gets in the kitchen to create, and I'm excited to introduce you to his Ultimate Steakhouse Meatloaf Recipe! 

A slice of steakhouse meatloaf, on a plate, with side dishes and the title above.

This dish combines the comfort of traditional meatloaf with the rich, savory flavors you'd expect from a top-tier steakhouse. I can't wait to share it with you so...

Let's Get Started!


Meatloaf is a beloved classic, but my husband's Steakhouse Meatloaf takes it to a whole new level.

Here's why you'll love it:

  • Rich Flavor:  The combination of ground beef, spices, and steakhouse-style ingredients creates a robust and savory flavor.
  • Juicy Texture:  Our method ensured a perfectly moist and tender meatloaf every time. 
  • Easy to Make:  This recipe is straightforward, making it perfect for both novice and experienced cooks.
  • Impressive Presentation:  Whether it's a family dinner or a special occasion, this meatloaf looks as good as it tastes.  


To make my husband's Ultimate Steakhouse Meatloaf, you'll need the following ingredients.  

The ingredients needed to make the Steakhouse Meatloaf

For the Meat Mixture:
  • 2 lbs of Ground Meat (I used beef, but you can use turkey)
  • 2 Eggs, slightly beaten 
  • 3/4 cup Milk
  • 1 cup Bread crumbs
  • 2 Tbsp Dried Minced Onion (or 1 onion, finely chopped)
  • 1 Tbsp Dried Italian Seasoning
  • 2 Tbsp Shredded Horseradish 
  • 1 tsp Garlic Powder
  • 2 tsp Salt
  • 1 tsp Black Ground Pepper
For the Glaze:
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Ketchup
  • 2 Tbsp A1 Steak Sauce
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Shredded Horseradish
  • 1 tsp Garlic Powder
  • 1 tsp Onion powder
  • 1 tsp Italian Seasoning


1.  Preheat Your Oven:  Preheat you oven to 350°F/175°C.  This ensures it's ready when you finish preparing the meatloaf.

2.  Prepare the Meatloaf Mixture:  In a large mixing bowl, combine the ground beef, breadcrumbs, dried minced onions, milk, Italian seasoning, horseradish, garlic powder, salt, and pepper.  Mix until all ingredients are well incorporated.  Be careful not to over mix, as this can make the meatloaf dense.

The ingredients for the meat mixture in a mixing bowl.

The meat mixture all mixed together in a bowl.

2.  Shape the Meatloaf:  Transfer the meat mixture onto a foil lined baking sheet.  Shape it into a loaf, ensuring it's even for consistent cooking.

The formed meatloaf on a foil lined baking sheet.

4.  Make the Glaze:  In a small bowl, whisk together the soy sauce, ketchup, steak sauce, brown sugar, horseradish, garlic powder, onion powder, and Italian seasoning.  This glaze will add a sweet and tangy layer to your meatloaf.  

The ingredients for the steakhouse meatloaf glaze in a mixing bowl.

5.  Apply the Glaze:  Brush HALF of the glaze over the top of the meatloaf.  Reserve the remaining glaze for later. 

Half of the glaze poured over the meatloaf.

6.  Bake the Meatloaf:  Place the meatloaf in the preheated oven and bake for 45 minutes.  Then, remove it from the oven and brush the remaining glaze.  Return it to the oven and bake for and additional 15 minutes, or until the internal temperature reaches 160°F/71°C.

The glazed meatloaf in the oven.

7.  Rest and Serve:  Once cooked, remove the meatloaf from the oven to rest for 10 minutes before slicing.  This allows the juices to redistribute, making for a juicier meatloaf.

Taking the internal temperature of the meatloaf


This Steakhouse Meatloaf pairs perfectly with classic sides like mashed potatoes, roasted vegetables, or a fresh garden salad.  For a true steakhouse experience, serve it with a side of garlic butter green beans and a slice of warm, crusty bread.  


  • Use Fresh Ingredients:  Fresh garlic and onions make a big difference in flavor.
  • Don't Overmix:  Mix just until combines to keep the meatloaf tender.
  • Let it Rest:  Allowing the meatloaf to rest before slicing ensures it stays juicy.  
  • Make it in the Crockpot:  Skip the oven and make this amazing entrĂ©e in the slow cooker.  Line the crockpot with parchment.  Place the meatloaf in the slow cooker.  Pour the glaze over the meatloaf.  Place the lid on the crockpot and cook on LOW for 4-6 hours. 

A slice of the finished meatloaf on a plate with mashed potatoes and peas and carrots.

My husband's Ultimate Steakhouse Meatloaf is a delicious upgrade to the classic dish, offering a savory and satisfying meal that's sure to become a family favorite.  Try this recipe today and bring the flavors of you favorite steakhouse to your home!  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~


  1. I have 2 lil kids how spicy is it with the horseradish

    1. Hey there! I have had a couple people ask me that today. In all honesty, the horseradish adds more of a zestiness than a spice. The meat is so dense that it barely comes through. You can always cut back a little if you are worried.

  2. Love that glaze, bet it adds loads of flavour, so delicious!

    1. I could bath in that glaze, seriously. Is that one of those things I should keep to myself? Too late. lol Thanks for stopping by!

  3. When I was a kid I really did not like meatloaf. Now as an adult...I LOVE it. This looks totally delicious.

    1. I hear a lot of people say that! I love it because it is super easy, and there are some many things you can do with it.

  4. I have never tried making meatloaf but this looks delicious and so easy!

    1. Meatloaf was my nemesis for a long time. It is tricky, but I feel like this base is pretty much food proof and the flavors my hubby added are really good!

  5. This meatloaf looks amazing. My hubby would love it!

    1. Thank you! It definitely had BIG flavor! I was pretty impressed with mine! lol

  6. I have this in the oven now! Got my glaze ready for the second 45 min glaze, we are doing the usual mashed potatoes and peas. Oh by the way, I didn't change one thing. But the store had no more horseradish, they only had the creamy stuff, no shredded, which is a bomber, I wanted the full experience. Next time then I guess. But I'll post after we eat. Thanks for sharing, this may be in my meal rotations from now on.

    1. Oh that IS a bummer, but I can't wait to hear what you think!!!

  7. This is honestly, by far, THE BEST RECIPE I have had for meatloaf. The horseradish was the absolute star! My children are 15, 11, 7, and 6 and they wanted more! They usually run at the thought of meatloaf!

    1. Tootsie, first of all I love your name! That is actually my husband's aunt's name! Secondly thank you so much for sharing your comment! I love that you and your children loved it so much! I told my husband what you said and I am pretty sure he is going to have a hard time getting his large ego through the door today! You are a gem! :)

  8. I want to try this but can I ask why you did not put in loaf dish tobake

  9. What is the difference between Italian Seaoning and Dried Italian Seasoning?