Mom's Meatloaf

March 8, 2010

Author Notes: I wish I could take credit for this recipe, but it's my mom's. I've honestly never had a meatloaf I didn't like, but this one is definitely my favorite. The added sausage meat means it's not dry, but freeing it from a loaf pan cuts down on its greasiness. I've made it with ground turkey, ground beef, or the classic "meatloaf combo", but I think my favorite combo is ground beef and turkey sausage. Chopping the vegetables finely is crucial to a loaf that holds together.Savour

Serves: 6


  • 2 pieces sandwich bread (white or whole wheat)
  • 1/3 cup milk
  • 2 pieces celery, finely chopped
  • 1/2 small onion, finely chopped
  • 2 eggs
  • 1.5 pounds extra lean ground beef
  • 1/2 pound meat from sweet Italian sausage links, casings removed
  • 1 teaspoon dry mustard
  • 1 teaspoon poultry seasoning
  • 2 tablespoons Worcestershire Sauce
  • 1/2 cup Ketchup
In This Recipe


  1. Preheat oven to 350.
  2. Grate or cut sandwich bread into fine crumbs.
  3. Soak crumbs in milk. Add meats, eggs, vegetables and seasonings (except ketchup), mix well. (I usually use my hands for this.)
  4. In a roasting pan lined with tin foil, form the meat into two roughly oblong loaves and top with ketchup.
  5. Add 1/2 inch of boiling water to the bottom of the pan (this is optional, but makes cleanup MUCH easier).
  6. Bake at 350 for 1 hour or until loaves are firm to the touch.
  7. Serve hot with extra ketchup, or let cool and make meatloaf sandwiches on sourdough bread with ketchup.

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