Boston Market Meatloaf

Boston Market Meatloaf is a delicious meatloaf. One of my favorite characteristics of the Boston Market meatloaf is the sweet sauce on top that is made of a sweet tomato sauce. Boston Market meatloaf also tastes very good the next day in sandwiches.

So why not enjoy some Boston Market meatloaf tonight? I bet if you make this Boston Market meatloaf copycat recipe everyone will wonder if you bought this at Boston Market. But you know you made it at home.

Homemade Boston Market Meatloaf on a plate and serving dish.

What Kind of Meat is in Meatloaf?

Ground beef is perfect for meatloaf. It’s versatile and inexpensive. Ground chuck is what I use in my recipe – it’s ideal for meatloaf and holds its shape well during cooking. The cooked meat should be moist, juicy and slightly firm.

Mixing Meats

You can also mix meats in a meatloaf. For example, a mixture of ground beef and pork is popular. In fact, you can use any combination of beef, veal, pork, or lamb.

However, if you use very lean meat, it should be blended with approximately thirty percent ground pork. The fattier pork will keep the meatloaf moist and tender.

The American Meatloaf

The first recipe we know about is from late 1870s New England where the cook was instructed to finely chop “whatever cold meat you have.” The meat was very likely beef because cows were typically killed before winter set in.

Meatloaf was a way to use up every last bit of the meat. To the finely-chopped beef was added salt, pepper, onion, slices of bread soaked in milk, and egg. These are still the basic ingredients of many a meatloaf recipe today.

But back then, they didn’t eat meatloaf for dinner – it was for breakfast!

Homemade Boston Market Meatloaf on a serving dish and plate with mashed potatoes.

The Depression

Meatloaf became a staple of many Americans’ diets during the Depression. It was a way to extend precious protein and feed more people with less meat. Also, by then meat grinders were common and made meat grinding easier.

In the 1940s, meatloaf was also a hallmark of wartime cooking ingenuity. By the 1950s, meatloaf was here to stay.

Meatloaf is now so American that it’s often placed alongside hamburgers and hot dogs as iconic American comfort food. You can read more about the history of meatloaf.


Here’s a list of what you need:

  • Ground beef chuck
  • Onion
  • Garlic salt
  • Canned diced tomatoes
  • Plain breadcrumbs
  • Egg
  • Tomato sauce
  • Sugar
Homemade Boston Market meatloaf ingredients

How to Make Boston Market Meatloaf

  1. Mix ground beef, chopped onions, garlic salt, diced tomatoes, breadcrumbs, and egg together until well blended.
  2. Place the beef mixture in a lightly greased loaf pan and bake at 350 degrees for 45 minutes.
  3. Remove the meatloaf from the oven and drain excess grease from the pan.
  4. Mix tomato sauce and sugar together and pour over the meatloaf.
  5. Place the meatloaf back in the oven and bake for 30 minutes.

Boston Market Meatloaf makes a wonderful dinner. I love to serve it with homemade mashed potatoes.

Homemade Boston Market Meatloaf and mashed potatoes on a plate.

Love Boston Market? Try these copycat recipes!

Favorite Comfort Food Recipes

Check out more of my easy comfort food recipes and the best fast food recipes here on CopyKat!

Homemade Boston Market Meatloaf on a plate and serving dish.

Boston Market Meatloaf

You can make Boston Market Meatloaf at home.
5 from 5 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Boston Market Recipes, Meatloaf
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Calories: 231kcal


  • 1 1/2 pounds ground beef chuck
  • 1/2 cup onions minced
  • 1/2 teaspoon garlic salt
  • 3/4 cup drained diced tomatoes
  • 3/4 cup plain breadcrumbs
  • 1 egg
  • 3/4 cup tomato sauce
  • 2 tablespoons sugar


  • Preheat oven to 350 degrees.
  • Mix together all ingredients except tomato sauce and sugar.
  • Place the mixture in a lightly greased loaf pan.
  • Bake at 350 degrees for 45 minutes.
  • Remove the meatloaf from the oven and drain excess grease from the pan.
  • Mix tomato sauce and sugar together and pour it over the meatloaf.
  • Place the meatloaf back in the oven to finish baking until done, about 30 minutes depending on the oven.


Calories: 231kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 325mg | Potassium: 311mg | Fiber: 0g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 3.5mg | Calcium: 39mg | Iron: 2.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Debbie

    5 stars
    I make this meatloaf per her recipe and it was delicious! Thank You for the copycat recipe. It tastes just like Boston Market! No need to change anything.

  2. ARK

    we always used oatmeal, instead of bread crumbs-and 3-4 Tsp of condensed milk, NO sauce or ketchup on top (ugh) and for one reg. loaf pan we added one more egg

  3. Kellie

    5 stars
    I have been making meatloaf very similar to this for many years. I add seasoned breadcrumbs, a little brown sugar instead of white sugar, add in either some real bacon bits or pork sausage and lastly I top it with ketchup.

  4. Celeste Mayer

    I made this last night. My son thought it was ok. I really like the idea of the diced tomatoes in the meatloaf.

  5. kate

    I always put green bell peppers in mine and use lipton onion soup mix…I also mix in tomatoe sause instead of water for more flavor

  6. Guest

    What else is in the meatloaf. The photo clearly shows something green but there is nothing green in your recipe. I am assuming it is celery, but why isn’t it listed as an ingredient? Any other ingredients you left out?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating