I hadn’t originally planned to share my meatloaf recipe with y’all today. Come to think of it, I can’t even really recall WHAT I had on the initial schedule for today, but it was something else entirely. So why, then, am I posting my all-time favorite meatloaf recipe? Today’s recipe was a special request. The other day, we received an email from a reader looking for a meatloaf recipe. Imagine my surprise to discover that we had never published this.
Seriously, meatloaf is a staple for us. Well, it wasn’t always. Chris wasn’t a meatloaf fan when we first got together. I’d mention making a meatloaf and he’d grumble. One day, I decided to make it anyway. Ever since, he’s discovered that while he didn’t care for the meatloaf he had before, he actually liked mine. The biggest reason that I love this meatloaf recipe? THE WHOLE FAMILY likes it. This is a serious accomplishment. With two kids who have sensory issues that extend to their food choices (I have one who struggles heavily with vegetables and has trouble with some meats and another who eats almost no meat at all), this is a big deal.
If you’re a meatloaf fan like I am and you haven’t subscribed to our emails, you should. The recipe collection we offer for download to our email subscribers includes my favorite Italian meatloaf. It’s fabulous. But when you’re looking for a really good homestyle meatloaf that you can have with potatoes, gravy and veggies, this is the one you need. It’s our go-to recipe every time we eat meatloaf now, and since it’s one of a few recipes that everyone eats, I try to make it once a month (and sometimes twice).
I used to use Heinz 57 sauce as part of this recipe. Then, I decided to make meatloaf one day and didn’t have any Heinz 57. After doing some digging around (and it was a long time ago, so unfortunately I don’t recall where I found it), I discovered a homemade version of the sauce. Ever since, I’ve just made this recipe this way instead.
Before I met Chris, I had no idea how many different varieties there were of meatloaf. Some are regional, I suppose, and I never tire of seeing other types. What’s your favorite meatloaf recipe?
- 1 tablespoon olive oil
- ¼ cup chopped bell pepper
- ¼ cup chopped sweet onion
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1 teaspoon lemon juice
- 4-6 dashes of hot sauce
- ¼ cup barbecue sauce
- 2 lbs ground meat (I use pork and beef)
- ¾ cup seasoned breadcrumbs (You can use GF)
- ½ cup grated Parmesan cheese
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs
- ⅓ cup dried parsley
- ½ cup shredded cheddar cheese
- Preheat your oven to 350 degrees.
- Heat the olive oil in a small skillet over medium heat.
- Sautee the onion and peppers in the pan until just slightly softened.
- While the veggies are cooking, whisk together the ketchup, Worcestershire sauce, mustard, lemon juice and hot sauce.
- Set aside a couple tablespoons of the sauce mixture to brush the top of the meatloaf.
- Combine the rest of the sauce and all of the other ingredients in a large bowl.
- Work the ingredients together gently, but don’t overwork the meat or you’ll make the meatloaf tough.
- Put the meat mixture into your loaf pan.
- Cover it with aluminum foil and bake it for 40 minutes.
- Remove the foil, brush the top with the reserved sauce and bake for the remaining 20 minutes or until the center of the meatloaf reaches 160 degrees.