Hodgson Mill Meat Loaf with Flax Seed

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She may not be the prettiest girl at the ball, but this meat loaf is pretty easy on your kitchen and your overtaxed mind and wallet. And just because the recipe’s simple doesn’t mean it has to be boring. This meat loaf is really flavorful, even when I subbed in ground turkey for half of the beef. (I don’t eat a ton of red meat . . . buying two pounds of beef was just too much for me to fathom.) And this meatloaf uses Hodgson Mill Milled Flax Seed, which is not only a super food full of omega-3s, but also helps to keep the loaf together, like an egg does. (And I couldn’t even taste the difference between this and all-egg meatloaf! Whoohoo, health espionage!) The other thing that wins me over is the five spices (sounds like a new superhero group) plus the Worcestershire sauce used in the mix. This is a leaner meat loaf than most, but these help make it really flavorful.


  • 1/2 tsp celery salt
  • 1/4 tsp thyme, ground
  • 1/4 cup ketchup
  • 2 lbs ground beef, preferably lean ground beef
  • 1 cup milk, preferably 2%
  • 1/2 cup Hodgson Mill Milled Flax Seed, if using packets, 4 packets
  • 1/2 cup dry bread crumbs
  • 1/2 cup onion, chopped
  • 1 egg, beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dry mustard


Preheat oven to 350° F.  In a large bowl, combine meat, milk, Hodgson Mill Milled Flax Seed, bread crumbs, onion, egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well. Pat mixture into a 9 x 5 x 3” loaf pan. Spread ketchup over top of loaf.

Bake for 1 to 1½ hours, until no pink remains when you slice through it. (Mine took 1 hour 15 minutes). Remove from oven and let stand 5 minutes. If desired, remove from pan and place on platter; otherwise, leave in pan. Serve hot.

To reheat, wrap loosely in aluminum foil and heat for 20 minutes in a 350o F oven.

Makes 8 servings. Print this Recipe

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