ma! the meatloaf!

my ma has never made meatloaf. at least not to my knowledge. my first experience was while living in the sorority house. life. changed.

kidding… but it was damn good!

i took inspiration from INA GARTEN’s recipe. added some more veggies.

serve with mashed potatoes & salad. maybe a glass of red wine if you’re feeling fancy.

Meatloaf served with mashed potatoes and salad




  • 1 Tbsp.  olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 3 carrots, peeled & diced
  • 3 celery stalks, diced
  • 1 tsp. chopped fresh thyme leaves
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. worcestershire sauce
  • 1/3 c. canned chicken stock
  • 1 Tbsp. tomato paste
  • 1 lb. ground beef
  • 1 lb. ground veal
  • 1/2 c. plain dry bread crumbs or panko
  • 2 eggs, beaten
  • 1/2 c. ketchup
  • parchment paper

preheat the oven to 325 degrees F.

heat the olive oil in a medium sauté pan. add the onions, celery, carrots,thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.

off the heat, stir in the worcestershire sauce, chicken stock, and tomato paste. allow to cool slightly.

in a large bowl, combine the beef & veal, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. [don’t mash or the meat loaf will be dense]

shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. spread the ketchup evenly on top.

bake for 1 to 1.25  hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. [a pan of hot water in the oven, under the meat loaf, will keep the top from cracking.]

serve hot.

Meatloaf just out of the oven

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