Meatloaf |

This meatloaf is the BEST meatloaf you’ll ever make! I know you hear that a lot, but I’m not kidding…this is THE BEST meatloaf EVER!!!

Years ago, I saw this Meatloaf on a Paula Deen show. It looked so delicious I had to make it. I’ve been making it ever since. This meatloaf is one of the best I’ve had. I call it “Ronnie’s Meatloaf” because my daughter’s boyfriend at the time loved it! This is the exact meaning of comfort food. It’s great for a winter supper, and can be made ahead of time and put in fridge. Just throw in the oven along with some red or russet potatoes and let it bake.

It’s very moist and flavorful due to the added veggies and herbs, and the ketchup/brown sugar topping really adds to the meatloaf. Even though there are amounts shown in the recipe I rarely measure anything for meatloaf. I usually gauge about 1/2 c. breadcrumbs per pound of meat. Sometimes a little more if the mixture is too soft.

I free form it into a loaf, and put into a 13 X 9 inch baking dish. That way the sauce on top drizzles down the sides.It comes out great anyway. And the leftovers the next day are even better!

 Meatloaf |

Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 4
  • Meatloaf:
  • 1-1/2 lb. ground beef
  • 1-1/2 lb ground pork
  • 1-1/2 c. seasoned bread crumbs
  • 2 eggs, beaten
  • 1/4 c. fresh parsley, chopped
  • 3/4 c. carrots, finely chopped
  • 3/4 c. onion, finely chopped
  • 1/2 c. mushrooms, finely chopped
  • 3/4 c. green pepper, finely chopped
  • 1 garlic, finely minced
  • 1/2 tsp dried basil
  • 2 tsp. dried parsley
  • 1/2 tsp. dried celery flakes or 1/2 tsp celery seed
  • salt & pepper
  • 1/4 c. Parmesan cheese, grated
  • 1/2 c. diced canned tomatoes, drained (optional)
  • Topping:
  • 1/2 c. ketchup
  • 1 Tbsp yellow mustard
  • 3 Tbsp brown sugar
  1. Preheat oven to 375° F. Blend all ingredients for meatloaf in large bowl, and place in to loaf pan, or 9 X 13 baking dish. Mix ingredients for topping and spread over top of meatloaf. Bake at 375º F for 1 hour.
  2. You can adjust the added ingredients to your liking. If mixture is too dry add another egg or a little milk to moisten.
I always use a ratio of 1/2 c. bread crumbs to 1 lb. of meat. [br][br]I always have dried peppers, tomato, and celery flakes that I buy at my local market on hand. That way, if I run out of fresh peppers, etc. I can always use them in a pinch. Fresh is always preferred, but dried will also work nicely. [br][br]I don’t always use drained tomatoes…that’s whats great about meatloaf, you can basically throw anything in, and it still tastes great![br][br]You can eliminate any of the veggies, and this meatloaf is still GREAT!


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