Go Back

Those who follow my recipes know that I gained a ton of my culinary skills and recipes for my dear late Aunt Nadine. This is another of her winners. While dried herbs can be used in a pinch, I highly recommend sticking with fresh. There are probably as many meatloaf recipes-as there are families, but this one has stood the test of time with ours due to the flavor combinations and the few critical process steps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 cup bread crumbs unseasoned
  • 1/2 cup fresh basil leaves, measured then chopped fine (may substitute 2 Tbsp of dried but its not as good)
  • 1/2 cup fresh parsley leaves measured then chopped fine
  • 3 cloves garlic minced
  • 1 tsp dried marjoram
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth (see below)
  • SALT to taste (I tend to leave it out as I make the beef stock at 1 1/2 times strength with beef Beter Than Bouillon)
  • 1 large onion grated including all the juice, about 1/2 cup (you need to grate on a box grater vs chop the onion, see notes)
Tangy Meatloaf Sauce for Top
  • 1/2 cup Ketchup
  • 1/4 cup Chili Sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp dry mustard
  • 1 Tbsp Worcestershire Sauce

Method
 

  1. Combine ingredients in large bowl. I find mixing with hands is best. Squeeze together and pack into a standard loaf pan or form a loaf and place on rack in rimmed baking pan. Press on surface to remove air pockets. Cover top with ketchup or tangy sauce above and bake for 1 hour at 350° or until center registers 150 - 155 degrees (based on preference). Drain fat and let sit a few minutes before serving. If it’s previously been refrigerated you may need to increase the bake time.
    NOTES
    Despite being a bit of a pain (literally and figuratively), the process of grating the onion is pretty critical to this recipe. The additional moisture helps the texture of the meatloaf and the onion flavor is well distributed throughout the meatloaf.
    I tend to make a double recipe at a time and put into mini loaf pans which feed the two of us for dinner. This quantity makes 6-8 mini loaf pans depending on how full you make them. I eat one for dinner and freeze the remaining loafs without the sauce. I generally defrost them before cooking with the sauce. Since they are smaller they take about 5 to 10 minutes less to cook.
    HAPPY EATING!!