Steakhouse Meatloaf Recipe: Ponderosa

Ponderosa Steakhouse (and its sister brand, Bonanza) was a staple of American casual dining from the 1960s through the early 2000s. While the chain has mostly disappeared, its remains a cult favorite among those who grew up eating there. Unlike dry, ketchup-topped meatloaves, Ponderosa’s version was known for being moist, mildly smoky, and served with a savory brown gravy rather than a sweet tomato glaze.

Whisk together the glaze ingredients (ketchup, brown sugar, and mustard). Spoon the mixture generously over the top of the meatloaf. Return it to the oven for another 15–20 minutes . ponderosa steakhouse meatloaf recipe

If the mixture feels too wet, add another tablespoon of breadcrumbs. If it's too dry, add a splash more milk. Ponderosa Steakhouse (and its sister brand, Bonanza) was

Q: What type of meat does Ponderosa Steakhouse use for their meatloaf? A: While the exact recipe is a trade secret, it's likely that Ponderosa Steakhouse uses a blend of chuck, brisket, and short rib meats. Whisk together the glaze ingredients (ketchup, brown sugar,

To capture that specific cafeteria-chic flavor, you need the right arsenal. Do not swap diet ingredients for full-fat versions. The 90s were not about kale; they were about flavor .

Ponderosa meatloaf is arguably better the next day.

: 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper For the Glaze: Ketchup : 1/2 cup Brown Sugar : 2 tbsp Yellow Mustard : 1 tsp Instructions