Saturday, October 4, 2008


I'm a finicky meat loaf kind of a gal. This one has always been a favorite of mine. It's not overly greasy and is really moist and super flavorful. I would compare it to an over sized meatball... in the shape of a loaf!

I served this with oven roasted Fingerling potatoes and baked carrot fries. A perfect meal for a crisp fall night!


1 1/2 pounds of ground beef
1/2 pound ground pork
1/2 cup diced onion
2 cups bread crumbs
2 beaten eggs
1/2 cup canned tomatoes
1/2 cup diced celery
2 1/2 tsp. salt
1/4 tsp. pepper
4 tbs. Dijon mustard
1/2 cup of ketchup
2 tsp Worcestershire sauce

Combine all ingredients. Mix thoroughly with hands. Turn on to a well greased loaf pan. Bake at 375 degrees for one hour. Place sauce on top of the meatloaf and return to oven for 15 minutes more. Unmold and place onto a serving dish.

While the meatloaf is baking mix together ketchup, 2 tbs of mustard and Worcestershire sauce. (You may want to double this mixtures -- My kids love to add extra sauce to their meatloaf.)

I often double this recipe and toss my extra loaf directly into the freezer for a future meal.

1 comment:

Imcombobulated said...

Sounds great! Except for the meat part of it. LMAO!