The First Meatloaf I’ve Ever Made

Magic Meatloaf

Sometimes slow food is easy food...

Yummy Meatloaf.
(Photo Credit: Deborah Parrish)

I’ve never made meatloaf before. I know, that’s amazing. My hubby recently disclosed that this was one of his favorite meals from childhood, “one of the few things” his mom cooked that he liked. Together, we experimented, uncovered several recipes and created this one. It was tender, juicy, held together nicely, and extremely tasty. It was easy, fun, and delicious. Now, I’m a huge fan!

This recipe can be adjusted by substituting canola oil for the butter, adding seasoned ground turkey instead of pork, adding celery, corn, or shredded carrots to the onion mixture (lightly cooking before adding to the ‘loaf). Consistency and cooking time are the keys to success.

Late last night I caught him having a midnight snack, slicing off a bit of the ‘loaf to nibble. Must’ve been a success!

Prep Time: 15 Min
Cook Time: 1 Hr 10 Min
Ready In: 1 Hr 25 Min
Recipe Yield 12 servings


  • 1 tablespoon butter
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 pound extra-lean ground beef
  • 1 pound Italian seasoned pork sausage
  • 3 slices wheat bread, toasted and crumbled
  • 7 buttery round crackers, crushed
  • 2 eggs, lightly beaten
  • 2 tablespoons Straus Plain Whole Milk yogurt
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 (15 ounce) can tomato sauce, divided in half ( you will use the other half at the end)
  • 3 tablespoons BBQ sauce
  • 3 tablespoons ketchup


1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, season with salt and pepper.

3. In a large bowl, mix the onion and garlic, meat, crumbled bread, crushed crackers, eggs, yogurt, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the liquid ingredients until mixture is moist, but not soggy. Transfer the mixture to a loaf pan.

4. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).

5. In a small bowl, mix the remaining tomato sauce and ketchup. Brush over the top of the meatloaf to make a glaze, and continue baking an extra 10 minutes. Once removed from the oven, let stand for 5 minutes.

About Deborah Parrish Author

I create to feed my passion. I'm a dreamer, a muse, a mother, a lover, a friend. I'll likely make myself available for an adventure, especially if travel is involved. My passions are many, but my heart is steeped in music. I'm not a musician myself but I consider music a form of worship. I also adore food but I'm not a chef. You'll usually find me in the background cheering and begging for more...the encore. Encores mean just a couple more tunes, or a second helping. Or maybe just dessert.
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2 Responses to The First Meatloaf I’ve Ever Made

  1. Love meatloaf! Thanks for posting this recipe.
    Greetings from north of the Arctic Circle.

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