My family loves this recipe for Mitt Romney’s favorite meatloaf, flavorful small sized meat loaves with a tangy-sweet glaze. Delicious!!!
Ann Romney’s Meatloaf Recipe
Several years ago, Ann Romney was on an episode of Rachel Ray and shared this meatloaf recipe. She said this meatloaf, served with roasted vegetables, was her husband Mitt’s favorite meal. I copied the recipe and made it for my family a few weeks later, and we loved it. I am sure Mrs. Romney makes it way better than I do, but I am grateful that she shared it for those of us who love meatloaf!
The glaze is unique and yummy.
This meatloaf really is yummy, and the glaze is outstanding. The cloves and allspice MAKE the glaze, so I would not leave them out. I also recommend doubling this recipe, because leftover meatloaves make great sandwiches on crusty bread.
Savvy Freezing Tip: “Flash freeze” the uncooked meat loaves and they will freeze individually and not stick to one another in the freezer bag. I put my shaped loaves on a cookie sheet and stick in the freezer for 1-2 hours. When they have an ice glaze on the surface and are firm enough not to break or stick to other loaves, I throw all the loaves into a freezer bag. #nosticking #noclumping
Savvy Cooking Suggestion: I line my baking sheet with foil (for easy cleanup) and place the loaves atop cooking grids. The grids allow the fat to drip off the loaves and onto the pan. In the video below, I show how I bake my loaves along with some tips for making cleanup easier.
Thanks so much for stopping by! I’d love to hear from you, so feel free to leave comments! Be blessed, and stay savvy!
- 2 pounds ground chuck
- 1 cup white bread crumbs or 1/2 cup Panko crumbs
- 1/2 cup whole or 2% milk
- 1/2 cup diced onion
- 2 eggs
- 2 TB fresh squeezed lemon juice
- 1 TB seasoning salt (I use Penzey's)
- 1 tsp black pepper
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tsp dry mustard
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- In small bowl, add bread/crumbs and milk. Let soak until bread breaks down into a paste (panade).
- In small bowl, slightly beat eggs, lemon juice, seasonings and bread panade.
- Pour egg mixture over ground chuck.
- Mix lightly with gloved hands or large fork, just until well combined. Do not over handle; meat will be tough.
- Divide meat into individual loaves.* note below
- Place atop a foil-covered cookie sheet sprayed with oil spray.
- Bake for 15 minutes. While baking, mix the glaze.
- Mix ketchup, brown sugar, dry mustard and spices. Stir until smooth.
- Remove loaves after first 15 minutes, spread completely with glaze, and return to oven.
- Bake until loaves are cooked through (internal temp should reach 170 F).
- Allow loaves to sit for half an hour before serving so that juices will settle and glaze will firm up.
- Serve with additional glaze on the side.
* I make mine the size of miniature loaf pans.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 386Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 9gCholesterol 119mgSodium 789mgCarbohydrates 26gFiber 1gSugar 14gProtein 29g