Bringing flavor, pizazz and panache to cooking

Meatloaf is a comfort food for many people, Larry and me included. I’ve tried lots of different recipes for meatloaf and over the years I’ve synthesized multiple recipes into this one. I absolutely love the sauce and sometimes make extra to serve with the meatloaf instead of serving catsup that some people like with meatloaf. Larry started using the two-pan trick to get rid of the grease and we now have a set of meatloaf pans that you can order online.


1½ lbs Ground Beef or ¾ lb Ground Beef and ¾ lb Ground Pork

¾ cup chopped Onions

¾ cup chopped Green Peppers

¾ cup chopped Celery

½ pkg Lipton Onion Soup Mix

2 Eggs

1 cup Breadcrumbs

Salt to taste

Pepper to taste


¾ cup Catsup

2 tsp Worcestershire sauce

¼ tsp Yellow Mustard

¼ cup Brown Sugar

Larry A. Pape

Preheat the oven to 350 degrees. Use specially designed meatloaf pans that allow the grease to drip into the bottom pan. Or, use Larry’s technique – using 2 disposable loaf pans, poke holes in the bottom of one of the pans. Make 4 to 6 small balls of aluminum foil and place in the bottom of the pan without the holes. Place the pan with holes into the other pan so that it rests on the aluminum foil balls. This will let the grease drain away from the meatloaf as it bakes.

Mix all ingredients for the meatloaf. Shape into a loaf, patting it to make solid. Place in the prepared pans.

Mix the sauce ingredients and adjust to taste. Top the meatloaf with the sauce and cover with aluminum foil.

Bake for 1 hour and 15 minutes. Uncover and bake an additional 15 minutes or until a thermometer registers the internal temperature at 170 degrees.

After taking the meatloaf out of the oven, let it rest for 10 minutes before serving.

Optional: Cover meatloaf with thick-sliced bacon before topping with sauce. You can also add crumbled cooked bacon into the meatloaf mixture.


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