Coca Cola Meatloaf To Come Home For

March  6, 2010
2 Ratings
  • Serves 8
Author Notes

Meat loaf can be one of the best, or one of the worst, examples of comfort cooking. This recipe emphasizes the things I love about meatloaf...the sweetness of tomatos, the crispy outside...and depends on high-quality ground meats for its wonderful texture. I like to use venison in mine; if you dont have access to venison, use beef. —Kayb

Test Kitchen Notes

This meatloaf is familiar and comfortable, but with a twist. Kayb suggests using a pie plate to create more “crust.” What a great idea!! The combination of ingredients yields a moist, traditional meatloaf in which moderate amounts of the primary flavoring ingredients -- tomato (in the glaze as well as in the meat mixture) and basil (the only herb) -- allow the flavor of the meats to shine through. Using heavy cream instead of cheese gives the loaf a light texture. Coca-Cola adds an unrecognizable, somewhat tangy spice note in the sauce which is, as one would expect, rather sweet. Kayb's well-written and unpretentious recipe yields a tasty, satisfying meatloaf. Two thumbs up! - AntoniaJames —The Editors

What You'll Need
  • 1/2 pound ground beef
  • 1/2 pound ground venison
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 cup cracker crumbs
  • 1 egg, beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream
  • 1 can tomato paste, divided
  • 1 medium onion, diced, sauteed until soft
  • 3 cloves garlic, minced, sauteed with oniom until fragrant
  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 cup Coca-Cola
  1. Preheat oven to 400. Mix all but last four ingredients and half of the tomato paste. Use your hands; only way to effectively do it. pat mixture into a deep-dish pie pan abd bake for 15 minutes.
  2. Mix reserved tomato paste, ketchup, vinegar and sugar, After 15 minutes, baste top of meat loaf with sauce and lower heat to 325. Bake, basting every 15 minutes, for another hour. Remove from oven and let rest for 15 minutes.
  3. In a small saucepan, combine remaining sauce and Coca-Cola. Heat over medium high, stirring often and watching closely, until reduced to thick sauce consistency. Serve with meatloaf wedges.
  4. Using the pie plate means a higher proportion of the crispy exterior, which I love. If you prefer, by all means use a loaf pan or baking sheet.
Contest Entries

See what other Food52ers are saying.

  • HandRocksLadle
  • Kayb
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • Kathyw
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

4 Reviews

Kathyw November 20, 2014
Had this tonight and both my husband and I really enjoyed it. This is our new favorite recipe. I did have to make a few changes based on what was on hand and it was still very good. THE PAN: I've always made my meatloaf in a cast iron skillet because we too, love crispy edges. For even crispier edges, I put a teaspoon of melted bacon fat in the pan before adding the meat mixture to it. MEATS: I used 1/2 lb of beef and 1/2 lb pork but kept all the remaining ingredients the same amounts as specified. SAUCE: I accidentally added the coke to the sauce all at once and basted the meatloaf with this (still great). I wasn't worried about that mistake because I baste my hams with a can of Dr Pepper and everyone raves over it. Also used Kosher salt in place of seasoned salt and dark brown sugar (not sure if you meant light brown). Thank you for posting!
HandRocksLadle January 15, 2011
Quite possibly the best meatloaf I've ever had. I didn't think I had enough sauce for the top and added about half a cup of bloody mary mix. It was lovely! (...loved all the edges!)
Kayb March 25, 2010
Thanks so much for the review, AntoniaJames; I'm glad you enjoyed it. I'm honored to be one of the picks.

Regarding your message about the seasoned salt...for those who prefer not to use spice blends, I think some celery seed, pounded in a mortar, and some paprika and black pepper should do it, along with salt to taste. I've used Lawry's Seasoned Salt so long that I automatically reach for it for certain recipes, this one among them.
Loves F. March 11, 2010
I love the crispy exterior of meatloaf, I'm definitely an 'edge' girl! Great idea with the pie plate!