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Best Meatloaf Recipe . . . So Far

I have thought of making meatloaf for some time now and I recently read a friend’s post on facebook, and that was all the nudging I needed. My friend posted his recipe, but while I referred to it, I mainly used meat, ketchup, rice, salt, and pepper, and the rest I just kind of made up as I was shopping for things to add.


In order to stay with my philosophy on meat, meat being used as a flavor, not as the main ingredient, I added a lot of vegetables. To me, vegetables make a meal healthier and better. Since I am currently in Spain, I had to add some Spanish flair to it also. Here is what I added.

But let’s back up.  The first thing you will need to do is start cooking some rice, since you’ll need one cup of cooked rice to add to the mix when everything else is ready to be blended together. A half cup of uncooked rice and one cup of water will make a little more than a cup of cooked rice. I made more so could use it as a side dish. My kids love rice anytime.

Now for the vegetables:
1 diced onion
3 chopped cloves of garlic
1/2 diced red bell pepper
1 diced poblano pepper
1 grated carrot
2 medium grated potatoes
salt and pepper and some Italian seasoning if you have some in your cupboards

Sauté the above ingredients in about 2 tablespoons of extra virgin olive oil and 2 tablespoons of apple cider vinegar. I didn’t really measure it.  I just kind of poured what I thought would work or taste good out of the bottle. Whether you add 2 or 4 or 1 tablespoon(s) will not change the results too much. So add what you feel is good for you.

When the bell peppers are soft, add about 1/2 cup of ketchup, stir and let it sauté for about another 5 minutes.

While the vegetables are finishing, mix together in a large bowl,
800 grams of ground beef, which is about 1-3/4 lbs.
200 grams of ground pork sausage, which is about 1/2 lb.

Now, add the vegetables and one cup of cooked rice to the meat and mix it all together and place it in a large casserole dish in two rows and bake it at 350 for about 1 hour and 15 minutes.


I’ve never made meatloaf quite this way before, but I’ve been thinking about blending different meats together for some time and adding more vegetables than I normally would. The result … my kids said it was the best meatloaf they had ever had. I would have to agree. It turned out really great and tasty. One of the problems I have had with other meatloaves is that I thought they were too heavy on the meat. This combination turned out really well; the vegetables and rice turned out to be about one half of the total, which made for a very tasty and light meatloaf. I normally add ketchup to the top of my meatloaf when I eat it, but this meatloaf was tasty enough and light enough that I did not feel the need to do so.

To top the meal off, my wife made a really nice and simple spinach salad with grated carrots, grated mozzarella, croutons, and ceasar dressing. Take a little risk, modify this recipe, make some great meatloaf, and let me know how it turns out for you. Some things I would like to try next include adding bacon or chorizo to the meat and adding a layer of cheese on the top. I would also like to try adding some squash to the vegetable mixture. Good luck.


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