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Best Meatloaf


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  • 1 1/2 pounds ground beef
  • 1 c. fresh Italian style bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 3-4 cloves garlic, finely minced
  • 1 large onion, finely chopped
  • 1 large green bell pepper, chopped
  • 1 egg
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 8 oz can tomato sauce
  • 1 cup ketchup
  • 1/2 cup water or beef stock (can use bouillon)
  • 3 tbsp. Balsamic vinegar
  • 3 tbsp. brown sugar
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/4 c. Parmesan, grated (optional)


Adapted from


Step 1

In a small bowl, combine tomato sauce, ketchup, Balsamic
vinegar, brown sugar, Dijon mustard, Worcestershire sauce,
and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green
bell pepper, parsley, chopped garlic, egg, seasonings, 3/4
cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread
loaf tin, lightly oiled. Pour remaining liquid over meat
loaf to coat. Bake in a 350 degrees Fahrenheit oven for one
hour and 15 minutes, basting occasionally with ketchup or
your favorite barbecue sauce.

****remember if you have a thermometer it is better to monitor temp than time. It is perfect when you cook it to 160 degrees. Take it out and let set for 15 mins then eat.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 tablespoon
onion soup mix. Sprinkle top with tomato soup and crushed
crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French
bread, substitute milk for the water listed in recipe, and
soak about 2 cups bread in the milk prior to mixing into
the meat mixture. Squeeze out the excess slightly before
adding. Substitute this bread for the bread crumbs. After
mixing everything together, you can also form this meat
mixture into meatballs and fry in 1/2 inch olive oil in a
heavy bottom skillet (such as cast iron). If making Italian
meatballs, leave out the brown sugar and Dijon mustard, but
be sure to use the Parmesan cheese. Season the oil in the
pan with 2-3 whole cloves garlic (don't chop it up or it
will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups
of barbecue sauce and eliminate the following ingredients:

1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

5. Eliminate the sauté crumbs. Sauté this mixture with onion
and garlic for 5 minutes and layer a casserole with no-cook
lasagna noodles. Place meat mixture to cover noodles. Add a
sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large
can of tomato sauce mixed with 1/2 teaspoon each basil and
oregano. Place in 325 degree oven 60 minutes or until
bubbly, basting occasionally with sauce to prevent lasagna
from drying out.

6. Form meat mixture into large doughnut shapes,
approximately 6-7 inches across. When forming the doughnut,
don't allow the center to actually become a doughnut hole;
just thin it out, leaving a well in the center. Optionally,
brush with ketchup. Crush 8-10 Saltine or Ritz crackers into
crumbs and sprinkle over the doughnut shaped burger,
concentrating the excess crumbs into the center. Sprinkle
with onion and garlic powder and a liberal dose of soy
sauce, allowing a 1/2 spoon or so to form in the well. This
can optionally be topped with cheese and canned mushrooms if
desired. Place in microwave and cook on high for 3 minutes
or so, according to size, until the juices run clear and
meat doughnut is done. Served with meat drippings as
topping, there is no need for a bun. This is a fast and
easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the
meatloaf. Garnish with rings of green or red bell pepper and
bake as usual. 8. Use your imagination, get creative, and

Submitted by: CM

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