• 1 lb. 80/20 ground beef
  • 1 package meatloaf meat mix (beef, pork and veal, usually just under 1 1/2 lbs.)
  • 4 to 5 slices hard crusted bread
  • 1 C heavy whipping cream
  • 1 carrot, diced small
  • 1 to 2 TBLS white onion, diced small
  • 2 TBLS fresh chopped parsley
  • 1 C Heinz ketchup
  • 1 TBLS yellow mustard
  • few dashes Worcestershire sauce
  • Kosher salt/Pepper
Share on facebook
Share on google
Share on twitter
Share on linkedin

Meatloaf…the ultimate in classic comfort food…paired with mashed potatoes and a veggie…you have a meal fit for your entire Family. I know many of you have your own special recipe that has more than likely been passed down several generations…this is mine…parts of it definitely came from my very own Mother. My meatloaf is full of flavor…juicy and tender. You have about an hour…let’s get meatloaffing…I just made up that word…Ha Ha!

Pour the heavy whipping cream in a bowl. Break up the bread into tiny pieces and add to the cream. Mix and season with salt and pepper. I like to let my bread soak in the cream for about ten minutes…this will give you time to cut up the veggies.

Add in the carrots, onions and parsley. Mix well.

Add the ground beef, meatloaf mix, ketchup, mustard and Worcestershire. Season with additional salt/pepper.

Mix well, but do not overwork…you just want to combine everything evenly. I like to make two loaves instead of one big one…they will bake quicker. I loved using this big cast iron pan from Lodge.

Cover with foil and bake at 350 degrees for about 45 minutes to an hour.

TIP: Since you are using 80/20 ground beef, you will notice that about halfway through baking, there will be a collection of fat on the bottom of the pan…pour most of this off…leave a few tablespoons so that the meat does not dry out!

I remove the foil the last 10 minutes, turn up the heat to 400 degrees…add ketchup to the top of each loaf and finish baking. Remove from oven and allow the loaves to sit for about five minutes before slicing. ENJOY!

More to explorer

two blackened grouper sandwich with shoestring french fries on newspaper


Lent has started and I am looking for more creative ways to enjoy fish and seafood on Fridays…well…any day for that matter!

a cast iron pan of corned beef, cabbage, carrots, and potatoes


Get ready for St. Patrick’s Day with my not-so traditional take on Corned Beef and Cabbage. Traditionally, the corned beef, cabbage, potatoes

partially sliced brisket on a wooden board


I have been on a roll lately creating some fabulous dishes with my sous vide precision cooker from ANOVA! St. Patrick’s Day

1 Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.