Sunday, March 29, 2009

Blue Plate Special-- The very best meatloaf recipe. I promise!



I've made this meatloaf several times, since I first posted it.  It's such a comforting dish. This is a more recent photo, where I made individual "mini meatloafs" so that I can reduce the cooking time to 20 minutes.

I had no idea that this meatloaf recipe would become my #1 most viewed blog post of all! Every day, people are internet searching for "The Best Meatloaf Recipe" and this is where they end up.  I'm so glad that you found me! I have made so many different meatloaf recipes, over the years.
 For years, I made the Quaker Oats version, with canned cream of mushroom soup. Truth be told... I think it's yummy. But that was BEFORE I swore off processed foods and canned cream soups.

This recipe is one I've made for several years. It's from Food Network, "Sarah's Secrets". Unfortunately Sarah Moulton's show is no longer on the air, but I still love this recipe!

The secret is using a mixture of beef, veal and pork. NOTE: I understand if you don't want to use veal. I only buy grass fed, free-range red meat, these days.  If you don't want to use veal, use beef and pork.  There is such a different flavor and texture, compared to using just ground beef. If you use all-beef, then the meatloaf tastes like a big burger. If you use turkey, the meatloaf will be very dry-- unless you use a panade. At that point, you've changed the recipe so much, that I cannot guarantee success!   What makes this recipes so full of flavor is the marjoram and thyme. I like the idea of cooking the onion and garlic, instead of adding them to the mixture raw. I'm not wild about hot sauce, but it works in this recipe.

If you hate meatloaf.... I hope you will reconsider this version. If you have your own recipe, and believe yours is the best ever--stick around. I want to share a tip that I learned on America's Test Kitchen (Cook's Illustrated). It changed how I cook my meatloaf, and it makes cleanup so much better.

Ready? You'll need a baking sheet, foil and a cooling rack. Trust me.
The full recipe is on the bottom of this page.



In a skillet, with a little olive oil, you cook 1 1/2 cups onion and 3 garlic cloves, until tender-- about 5 minutes. Set it aside to cool.

In the meantime, get your other ingredients going. You'll need a large bowl for the mix, and a separate bowl to mix eggs, milk and hot sauce.

I have ground beef, ground pork and ground veal, homemade breadcrumbs, fresh chopped marjoram (you can use dried), thyme, parsley (use fresh, not dried...it makes a difference), salt and pepper.

Next, add the cooked onion and garlic.

Add the liquid.


Give it a good mix, but don't overdo it.


You can skip this step, but I already have the skillet that I cooked the onion with. I make a little patty so I can taste it. Hmmm, a little more salt and pepper. Hot sauce is perfect. We're ready to make meatloaf...here comes my tip!


This is a meatloaf pan. I loved it, at one time. You'd fill the pan on the left with ground beef and fit it into the pan on the right. The grease drips below. Brilliant! Well... let's revisit that idea.
America's Test Kitchen is right-- the meat cooks and steams and you don't get that beautiful even crust all the way around. Here's how I do it, now. I should sell these pans on eBay. Just kidding. I don't use them anymore, though.

I line my roasting pan with foil, place the cooling rack on top. I cut a piece of foil a little larger than my loaf. I poke holes all the way around, so that fat can drip below.

There. I'm ready to make the glaze.

Three ingredients-- ketchup, brown sugar and apple cider vinegar. Whisk it together, and...

Glaze that meatloaf! Now that I'm not using a pan, I can glaze it all over!

Bake this at 350F for 45 minutes, and then glaze it again (sorry, no photos...I was busy making garlic mashed potatoes and glazed carrots).

The meatloaf should be ready when it reaches an internal temperature of 160F. Mine took one hour and 15 minutes, unlike the original recipes says to cook for an hour. Plan for that, okay?


If you must have gravy, go for it! We don't need it. We love the glaze on this meatloaf. Mashed potatoes are the way to go!

These glazed carrots were so good...and, I don't like cooked carrots! ( I posted how I made these by clicking here)


This dinner was outstandingly delicious, if I do say so myself. It felt so good to eat solid food again.

I know what's for lunch tomorrow... oh yeah! Meatloaf sandwiches. Unless my son has a midnight snack.

 Here's an individual serving, that I recently made.  I kind of like this new variation.

An updated posted, with all new photos can be viewed here




Pin It

91 comments:

Jann said...

absolutely the best I have seen in quite a long time...I know this is a delicious meatloaf!

Pilar - Lechuza said...

I'll surely try this recipe. My boyz will love it.
regards

The Caked Crusader said...

What pretty presentation! Those carrots are mega-orange and beautiful!
Hope you're over your cold

Donna-FFW said...

I use the ATK meatloaf recipe also.. It is my favorite,, the glaze is the best part, you are right! How you make meatloaf look so deicious is amazing, really!

Culinary Wannabe said...

Meatloaf sandwiches alone are worth having meatloaf for dinner. I love them sooo much, especially with a big smear of mayo. I will have to try this recipe since you like it so much.

Monica H said...

I just made meatloaf too! I wish I had seen this post before then...I guess I'll have to make it again.

I use Martha's mom's recipe with a few changes.

Phoo-D said...

This looks great! I find meatloaf to be a great comfort food but need to try and convert Mr. B. This could be the way to do it!

unconfidentialcook said...

This does look really good, and I will try it. In the meantime, I invite you to try The Best Meatloaf on my site--it's Jonathan Reynolds' recipe and...so far...it's the best I've had.

Judy said...

I love Sara Moulton, but not meatloaf. My hubby, like a true man, is a meatloaf freak. Since he's Italian, I always make it with beef, pork and veal, unless I can sneak in some turkey on him when he's not looking. And I always saute my veggies before adding them. I agree it adds flavor.

Maris said...

Meatloaf and mashed potatoes - yum! Such a comfort food.

Elyse said...

This meatloaf looks delicious! I'm a huge meatloaf fan; I think this delicious comfort food gets a bad rap. I'm glad you're combatting its bad reputation by sharing this delicious recipe! I love that the veggies are cooked before getting added to--count 'em--three types of meat!! How great.

Cheryl said...

Man that looks so good! I am surely going to try this. I love your photos and plating, always the right portion!

Chris De La Rosa said...

How do you get your kids (teenagers) to eat meatloaf? I'd love to give this a try, but I know our girls will complain about the appearance. They absolutely hate meat that does not look like meat.

Chatty Cricket said...

I JUST stumbled across your site when I was searching for the Pioneer Woman's meatloaf recipe. I have to weigh in on freeform meatloaf:

AMAZING.

This recipe looks divine, I can't wait to try! I have a turkey meatloaf recipe with sage and dried cranberries that is my go to for turkey, but this looks SO GOOD.

Anonymous said...

I have been using this recipe for years and it is the best! My family loves it and it definitely does not need gravy!

Maggie said...

I just made this tonight and I can't believe I finally found the very best meatloaf recipe. In fact my fiancee just yelled across the room that this was the best meatloaf I have ever made. What a hit!!! and I have never been a huge fan of it but I am now. I did not have veal on hand so I used pork and beef and I had to sub oregano for the marjoram but it was awesome and you are right no gravy needed. I can't wait for meatloaf sandwiches tomorrow!! Thank You

A Feast for the Eyes said...

Maggie, thanks so much for letting me know that this was a hit. I wish you had an email, so I could tell you personally. Hopefully, you'll check back and see my response. Thanks for the testimonial!

Rita said...

I just google best meatloaf recipe and ended up here; it sure looks fantastic! Printing it out now.
Rita

Denita said...

It smelt so nice while it was cooking and it is truly the best meatloaf I have ever eaten. Thanks x

Mrs. Brown said...

Yummy to the Tummy. This really is the best of the best.

Anonymous said...

Wow...this looks like a de-lish meatloaf!! Reminds me of how my Mom made it...in fact everything you make looks scrump-licious!! Deb

Sue said...

I make meatloaf almost identically to your recipe. My only difference is that my glaze is ketchup, worcester sauce and brown sugar and then I throw on a couple slices of bacon. I usually double the recipe and make spaghetti and meat squares the next day. Got one cooking right now! Yum!

Davis Matthew said...

thank you so so much for this recipe. i made it for my best friend's birthday last night and it was a HIT. everyone kept complimenting the meatloaf saying it was "better than my mom's" haha. this truly is The BEST meatloaf recipe EVER! here's a picture that i posted on my facebook of the finished product (i paired it with honey-balsamic carrots and garlic mashed potatoes- all from scratch)!

https://www.facebook.com/photo.php?fbid=10100808107188611&set=a.10100803661098611.2998282.10037318&type=3&theater

julia miller said...

This truly is the best on the web. My honey loved it. The fresh parsley and the hot sauce are genius for this recipe. Thanks for sharing

Barry said...

First let me tell you that i am a male. i am 71 years old and have been cooking gourmet food for over 40 years, over the years i have heard it all and tried it all, dozens of meatloaf recipes. HO-HUM. This by far is the best recipe i have ever tasted. Happy that i could experience it before i go to cooks heaven.

A Feast for the Eyes said...

Dear Barry,
That is one of the sweetest compliments I've ever received! I'm thrilled that this recipe fulfilled your desire for the best meatloaf. My husband agrees. Anytime I make this, he is one very happy man! Bless you.

Moira said...

I have tried so many meat loaf recipes each claiming to be the best. I came across your blog and thought 'here's another one claiming the same' until I read Barry's comment and I was sold. He has been making them for longer than myself so how could I doubt his testimonial?
Thanks for sharing, will definitely give it a try and thanks to you too Barry, I hope you get to try many more!

Theresa L said...

This recipe looks fantastic! Unfortunately, the recipe card didn't show up for me at the end of your post. Has it been disabled?

A Feast for the Eyes said...

I apologize if you cannot see the recipe card. I am testing a new version of printable recipe cards for Key Ingredient. It seems that, for now, if you are viewing with Internet Explorer, or on a tablet, you can't view it. Please note that I added a link, that you can click on to see it on "Key Ingredient". I hope this will be fixed soon!

Theresa L said...

Thank you! I opened in Google Chrome and can see it now.

Karen said...

I'm not able to see the recipe. What is in the liguid? Thanks... always love a new netloaf recipe!

Anonymous said...

Cant vew recipie and monthly shopping trip is tonight. was waiting to add this recipie but recipie card isnt working *tear*.

A Feast for the Eyes said...

I have posted that if you are using Windows Explorer that it might not be visible, so I say to click "HERE" in bold letters. That will transport you to the recipe card on Key Ingredient. Please, PLEASE, read the bottom of the post and you will see how easy it is to find the recipe card. Or, view it in Google Chrome or Mozilla Firefox. Hope this helps.

proudmommy said...

Sounds good but I might add some more spice to it llike Jalpeno and cilantro in it to give it some kick.

Echo1971 said...

Can't get to the recipe... : ( I'm using Google Chrome, and I clicked the click "HERE", however, I see an error message when I get to "Key Ingredient". Any other tips?

Debby Foodiewife said...

Dear Echo, you don't have an email on your profile Email me at foodiewife@gmail.com
I just tested my links, and they are working. No error message. I have no idea why you can't get to my recipe. Try viewing from Windows Explorer?

Brenda Z. said...

Debby, I made this meatloaf for today's Sunday Dinner (it was also hubby's birthday dinner)and it was fabulous! Gourmet meatloaf- who knew? I will definitely be blogging this one!

Doka Wo said...

Does it really need veal? Think about the life of that little calf. At no time do I see the need to eat a young force fed animal that lives its short life in a box hardly big enough to stand up in. I love the rest of the ingredients but as a "country girl" I've seen the life that the little calves have. Love the recipe except for the veal. Let's be kind to the animals we eat and at least let them live a decent life before we eat them. Doka Wo

Debby Foodiewife said...

Dear Doka Wo,
Since you don't have a profile, I will address your question of this recipe really needs veal. No, it doesn't. Go with pork and beef only. Whenever I buy meat, I buy grass fed hormone-free meat. Yes, it's more expensive but that's what I do. I am well aware of the inhumane treatment of calves who are raised, in the dark, in tiny crates to be called milk-fed veal. I don't buy or eat it. I buy free-range. I'm a carnivore and a flexitarian. I don't apologize for eating meat. It's what I've done all my life. I don't judge vegetarians, and I would hope they would be vice versa. You be your own judge and choose accordingly.

Farm School Marm said...

I can't wait to try this! Like the previous poster, I was going to eliminate the veal for ethical reasons. (We raise and eat our own natural grass-fed beef and hogs - it's not like I'm against eating good meat!) I had never heard of free-range veal. If I can find some, I'll leave it in the recipe. At any rate, I look forward to trying it!

cheftracilyn said...

This seems to be a copy-cat recipe to the BBQ Meatloaf that Paula Deen does? Is it your take on it? Happy cooking!

Debby Foodiewife said...

Dear Chef,
If this is a Paula Deen copyccat, I have no idea. I ALWAYS list my recipe source if I use someone's recipe. I have referenced this recipe as being Sarah Moulton's recipe when she had (a much missed) show on Food Network. No matter what, it's the meatloaf recipe that my family loves best.

Kathryn Ouellette said...

Your recipe is very similar to mine, but I'm going to get some marjoram to test that out. One very small suggestion (that I got from Cook's Illustrated) is to bake the meatloaf first just enough to get a crust and then put the glaze on.

Meatloaf and mashed... ahhhh. Second only to the sandwiches the next day.

Debby Foodiewife said...

That's a great suggestion on glazing after baking. I glaze before and after. Yummy!

Love To Cook said...

Hey Debby - this glaze looks fantastic! When I make meatloaf - I still use the loaf pan and this sounds as it is worth a try! One thing I add to my ingredients is I finely chop up a stalk of celery. It gives good flavor to the loaf and keeps thins a bit moist. Will have to try this glaze though - it sounds yummy!

RitaB said...

Made this Saturday night with a potato onion tart (Also a Pinterest recipe) and it was amongst the best meals I've ever had! Thanks for a truly awesome meatloaf recipe. Didn't have veal, so used 1/2 beef and 1/2 pork and it was outstanding!

Bianca Horkan said...

I'm not a big fan of meatloaf -- never was as a kid and now just shy away from it. My husband would eat it and I'm always looking for something new to make that he'd eat.

However, I have one problem: he hates onions. He likes the flavor of them, but not the texture.

Could I use a micro-planer on an onion and use it that way...so they kinda melt into the loaf?

Thanks so much!

Anonymous said...

Oh yeah! This sounds wonderful and I plan to make it soon.

Anonymous said...

This was one of the best meals! The meat loaf was juicy and delicious! Thanks!

Dede said...

Found this tonight....didn't have the right ingredients this time, but I'm putting it on the menu for next week! Can't wait to try it. Thanks for posting the recipe!

Anonymous said...

Just want to THANK YOU for converting me into a meatloaf lover! My mom used to punish us by forcing us to eat the worst meatloaf ever. I made it and brought some to my mom, and even she thanks you!
Not having one of those special meatloaf pans, your instructions to cook it without one are great! I agree, the coating on top is excellent, no need for gravy. I did find one loaf to be very large. I cooked it to internal temp of 160 degrees as instructed, but the middle of the loaf was a bit mushy...really just a couple of the slices in the middle, and I tossed them in a frying pan the next day, no biggie. Next time, I think I will make 2 smaller loaves to cut the cooking time and ensure no mushiness.
Absolutely delicious, thank you for sharing, and please people, use the veal, pork and beef. It makes all the difference!!,

Debby Foodiewife said...

Thank you, Anonymous, for your comment. I should edit the recipe so that it suggests you can make two loaves. That is what I do, these days. I freeze one for a future meal. So glad you enjoyed it, and thanks for stopping by.

Maddy said...

I agree with you about the pork, but I've been looking for a substitute to my own favorite recipe now that my son is allergic to pork [and it's derivatives] lamb and a whole heap of other stuff.

I totally agree that whole beef ends up like a big fat burger [not that there's anything wrong with that per se.

I'm hoping that if I stick with the other ingredients, especially the tomato paste and onions that I can make a good match.

Best wishes

Anonymous said...

What do you mean by "chuck"? I see the three meats that are to be used. i just curios on the word chuck.
I am looking forward to cook this tomorrow!

Cheers!

Debby Foodiewife said...

Dear Anonymous:
Please email me at foodiewife@gmail.com and I'll be happy to explain what chuck is. Or, you can google it and I'm sure it'll come up. Cheers.

Bill Shadel said...

thanks for posting this recipe. i'm making it now. but what's the measurement of the salt and pepper? can't do a meatloaf "to taste". :)thanks!

Debby Foodiewife said...

I would say a starting point for seasoning is one teaspoon of kosher (coarse) salt and about 1/2 tsp of cracked pepper. I don't use table salt. If you do,then start with half that amount. I hope this helps. Any further questions, please email me foodiewife@gmail.com

Gerontologist said...

I have always used my oven's broiler pan to bake my meatloaf. I put nonstick Reynold's in the bottom pan so it is not so messy to clean later. I spray the top of the broiler pan with nonstick cooking spray. As it bakes, the grease drips down off the meatloaf into the bottom pan. It is yummy and the grease is gone.

Debby Foodiewife said...

I used to use a broiler pan, which can work. The baking rack allows for more even browning than a broiler pan. Leave it to America's Test Kitchen to find great tips, because that's where I got the idea!

Glass Half Full Gal/aka FarmersWife said...

This looks great! I haven't used veal, although when I make my meatloaf recipe I do use ground chuck with ground turkey. My husband is clueless and the kids and he absolutely love my meatloaf (and Hubby has always said he HATES meatloaf).

I could make a variation of this and love the onions and liquid. I'm always trying to sneak in extra healthy stuff for a family who prefers meat and potatoes and fish to veggies. :-P

Thanks for sharing!! I'm off to PIN it now!!

Evapaprika said...

My 19 was craving my meatloaf, to tell you the truth I really didn't remember it & personally I didn't think it was all that so I decided to do homework & I found foodiewife's recipe! Absolutely perfect!!!!! It converted my other non-meatloaf fans. I honestly can say i won't put this on a shelf for years ever again. My tweaks were, I used 1# of each meat (I'm from Jersey were you can buy this trifecta in the meat case already- but now I'm in tucson so I have to recreate). ISo i also added an extra egg (3) and 1/4 c more milk, then I topped the meatloaf with applewood bacon for the first hour then removed & brushed on the sauce.

Debby Foodiewife said...

Dear Evapaprika (love that name):
Thank you for such a lovely comment. It sounds like your little tweaks would have been delicious. So glad you liked this recipe, and thanks for visiting!

Mater said...

I have to say, it truly is the best meatloaf ever. Delicious. I used pork and beef, still it was wonderful. My husband was at first irritated that I had made a sweet glaze, but after eating it, he actually *apologized* and admitted he LOVED the meatloaf, and would order it in a restaurant. Food apologies don't often happen in these here parts, so this was a huge hit. Thank you for sharing this fabulous recipe!

Debby Foodiewife said...

Dear Mater,
Thank you for the wonderful testimonial. The first time I served this, my son asked "where's the gravy"? They don't ask that question, any longer. They just dig in and eat!

Jenifer Horton said...

If you add coriander and a couple of drops of Tabasco to the glaze it gives it a wonderful flavor but does not add heat. I also save the glaze until the meatloaf is almost done, then glaze and broil the top for a few minutes to caramelize the glaze a bit. Yummy!

Sadie said...

My husband has always hated meatloaf, while I love it. I've never been able to find a recipe he likes until now! He loved this one and has already asked for it again.

Debby Foodiewife said...

Dear Sadie!
Yay! I'm always happy to read raves reviews for this fantastic recipe. My men are always happy when I make this for them.

David Harland said...

Hi:-) Just wanted to say my wife is a vegetarian and I have been trying for years to get her onto meat. After many years I have successfully got her eating and enjoying fish and chicken breast (she's not comfortable chewing meat off a bone so I'm happy to leave it there) Anyway about one month ago she was experiencing extreme pain that even the strongest pain killers wouldn't sort out, after some blood tests she was told by a GP and 2 naturopaths she had to start adding red meat into her diet as it was the easiest way to fix the problem along with vitamin B supplements. I cooked her up some of the best steak money can buy but she really was not enjoying it. That's when I thought about meatloaf and found this recipe. I followed it to the letter. She loved it so much it is now a weekly meal and she was so excited the first time she ate it that she took a photo and sent it to everyone. Best of all she hasn't had any pain since. Anyway sorry about this short story however I felt it was worth a mention as it tastes so good even my once vegetation wife loves it!! :-D Thanks for the recipe!!

Debby Foodiewife said...

This has to be one of the SWEETEST, most heartwarming comments I've ever received! I loved your story and I'm so happy that your wife loves this recipe. Thank you for sharing that story! Debby

Susan Turner said...

Going to do this tonight as I just bought the beef,veal, pork mix at my favorite gourmet market. Have you tried the Paula Deen trick of cooking your meatloaf on top of a couple of pieces of sliced bread? The bread soaks up all the grease. Its a great trick

Debby Foodiewife said...

That two slices of bread sound like a good idea. Though, I have to say, I really don't end up with my dripping fat. I'll stick with cooking mine atop a baking rack, because I like the idea of heat getting underneath the loaf as well. Since my baking sheet is foil lined, I can just roll it up and toss it. I hope you enjoy it.

Anonymous said...

Sorry to say that I made this for dinner last night and it was awful. My house smelled like garlc and the mealoaf tasted like garlic. Didn't use veal and used a 93% lean ground beef which made this very dry. Will go back to my Ann Landers meatloaf or Paula Deen's for the future.

Debby Foodiewife said...

I'm not a fan of anonymous comments, because they come across as cowardly. You could have written to me, as I provide my email.
With that said, you say you used ground beef and it turned out dry... did you add ground pork? I'm thinking not. If you read my blog, I say that if you use all beef, it will taste like a giant hamburger. I get frustrated when people alter my recipes and then complain that it didn't work out.
As far as smelling like garlic... did you go a little crazy with it? I've done that, and too much garlic can ruin a dish. Sorry you didn't like it, but I have dozens and dozens of people who have written to me to me that they loved it.
I won't delete your rude comment, so others can learn from your alterations that they don't work.

Anonymous said...

From here in the Philippines, thanks for this recipe! I made this for dinner today and it really is good!

Holly Fitzgerald said...

I want to try and make this tomorrow but was going to substitute lamb for veal because I already have it. I have a few questions...does this make 1 meatloaf or 2...I saw mention of freezing half. Also if I make mini ones how many mini ones would the whole recipe make?

Thanks!

Debby Foodiewife said...

Dear Holly,
I wouldn't recommend substituting lamb for veal. I love lamb, but it's far too strong for this meatloaf. If anything, leave out the veal, and use beef and pork only.
This makes a very large meatloaf, but I like to make a two smaller ones, so I can freeze one for later.
I think I made 6 or 8 mini loaves. Again, it' s all about how large or small you want to make them.
I do hope you take my advice and NOT use lamb. I do make a delicious beef and lamb Shepherd's Pie, but definitely not for meatloaf. Good luck!

Suze McNeill said...

Oh my word! You weren't kidding when you said it was the best meatloaf recipe ever. I made it tonight & the family love it. Even the fussy 10 year old. The teenager asked for seconds. I'm looking forward to lunch tomorrow just for the leftovers! Fabuloso!!! I will be making again & again & sharing with friends.

Suze McNeill said...
This comment has been removed by the author.
Suze McNeill said...

Left overs just as delicious - thank you!

Anonymous said...

Delicious with nice herb-y flavor and that yummy glaze. Not at all your traditional, same-old tomato/onion flavored meatloaf. Great texture, moist and perfect if you want to make something that will be remembered. I made four smaller loaves. I froze three and baked one in my two-serving size loaf pan. Baking time at 350 degrees was about 50 minutes to reach 160 degrees. Each bite was better than the last. But now I'm sad. There are no left-overs for tomorrows lunch.

Anonymous said...

I've used this recipe since I first saw it in Sara's show over a decade ago. It truly is the best meatloaf! I like to buy the little foil loaf pans, punch holes in the bottom, and cook them on a metal rack (cleanup is so easy and the leftover loaves are perfect for a sandwich the next day). Thanks for sharing this! =)

Anonymous said...

On 10 Mar 2014 I posted that I made four mini loaves using this recipe for the first time, and froze three. We loved the one I cooked right away. Yesterday I thawed one of the frozen loaves and cooked it. Awesome! Still as good as the first. And once again, sadly no left-overs! I think next time I'll try making a larger loaf. Again, that two-serving size loaf took about 55 minutes to reach 160 degrees, not the shorter time suggested in the recipe.

Bruce Reid said...

Look no further!
I have always enjoyed good meatloaf, and my mom's was one that inspired many fond memories. But THIS ONE (don't tell my mom) is the best I have ever had!!!

I varied only slightly from the original, by increasing the quantity of meat almost double, and by using only grass fed ground beef and sweet Italian sausage, and since I adore garlic, I more than doubled that. Otherwise, I followed the original as closely as I could, and I could not be more delighted with the results.

I served the meatloaf with Szechuan Green Beans, from showmethecurry.com (another favorite of mine).

Thank you SOOOO much for posting this delicious sensation!!!

Susan said...

How spicy is this with the hot sauce in it? I have family members that will not eat anything at all spicy. Thanks!

Debby Foodiewife said...

It's not spicy at all. I don't like really hot food, either. You can leave it out altogether, or just use half.

Kylee said...

Hey, this recipe is awesome!
Also, not trying to be a jerk but you said you'd swore off processed foods, yet ketchup is in this recipe? Isn't that just as processed as the other stuff you'd mentioned?

Debby Foodiewife said...

Is ketchup a processed food? It depends. I read the label, and I don't buy any with high fructose corn syrup.

Mike G said...

Absolute meatloaf nirvana and I even forgot the marjoram! Didn't have parsley so used cilantro. No veal, just half and half ground beef and ground pork. Perfect texture and moisture content. Will certainly make this again AND remember the marjoram this time! Thanks Debby.

Tanya Walker said...

OMG! My mom came to visit and before she left for the airport I wanted her to have a great dinner! I saw your Blue Plate Special and MY MOM SAID TO TELL YOU THIS WAS A 10+!!!!!!!! Everything about it is excellent! I can't wait to make a sandwich! We had garlic mashed potatoes and broccoli with it! YUM!

Debby Foodiewife said...

Thanks, Tanya! I'm so glad your mom liked it.

KatinSpace said...

Googled it, made it, ate it! YUM!!! I left out the veal and upped the pork. My husband was dubious when I said I was making meatloaf but he loved it. I did add a little of my Aunty's plum worcestershire sauce to the glaze and I used mild american mustard (that could be an aussie thing)instead of dijon and sriracha sauce for the hot sauce. Love the free form loaf! and the cooking method, so easy to clean up. Very thorough recipe thanks! I'm adding it to my tried and tested recipe collection.