Really Great Meatloaf

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IngredientsReally Great Meatloaf


  • 2 lbs. ground beef
  • 1⁄2 lb. ground pork
  • 1 onion, minced
  • 1 tablespoon fresh minced garlic (or use 1-1/2 teaspoons garlic powder)
  • 1⁄2 cup chili sauce (or use 1/4 cup of each!) or 1⁄2 cup ketchup (or use 1/4 cup of each!)
  • 1⁄2 cup seasoned dry bread crumb (more if needed)
  • 1⁄4 cup milk
  • 2 eggs, slightly beaten
  • 3 tablespoons Worcestershire sauce (one more tablespoon won’t hurt!)
  • 1⁄2-1 teaspoon dried oregano
  • 1 -2 teaspoon dried basil
  • 2 teaspoons seasoning salt (can use white salt)
  • 1 teaspoon fresh ground black pepper (or to taste)
  • 1⁄2-3⁄4 cup ketchup
  • Brown sugar (start with 2 tablespoons and add in more to taste)


  • 3 -4 tablespoons butter
  • 1⁄2 lb. fresh sliced mushrooms
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme (rubbed between fingers to release the oils)
  • 2 cups fresh breadcrumbs
  • 2 tablespoons fresh parsley
  • 1⁄2 teaspoon salt (or to taste)
  • Fresh ground black pepper (to taste)


  1. Set oven to 350°F.
  2. Prepare a 9 x 5-inch baking pan and a baking sheet covered with foil to place underneath to catch any drippings.
  3. Using clean hands mix together all meatloaf ingredients except the 1/2 to 3/4 cup ketchup and the brown sugar, until well combined in a large bowl (adding in a little more breadcrumbs if needed).
  4. Pack the mixture into prepared pan.
  5. Place the pan on a foil-lined baking sheet to catch any spills.
  6. Bake for about 1 hour.
  7. Mix together ketchup with enough brown sugar to taste (start with 2 tablespoons adding in as much brown sugar as you desire to reach desired sweetness).
  8. After the 1 hour of baking, remove the meat loaf (at this point you can carefully drain off some of the fat if desired) and spread the ketchup/brown sugar mixture over the top.
  9. Place back in the oven and bake for another 15-20 minutes, or until the meat loaf is pulling away from the sides of the pan.

OPTIONAL for the stuffing mixture;

  1. Melt butter in a skillet over medium heat; add in mushrooms, onion and thyme, cook stirring until the mushrooms brown and lose their moisture.
  2. Add in the soft breadcrumbs and cook until lightly browned.
  3. Season with salt and pepper.
  4. Spread evenly onto the bottom layer of beef mixture, then press down slightly.
  5. Top with layer of beef mixture and bake as stated.

We used the 9″ x 5″ glass loaf pan from Anchor Hocking.  Their oven and microwave safe and do not have the worries of non-stick surfaced pans.

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

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