Not Your Mama’s Meatloaf

Everybody has a meatloaf recipe. Mine is a bit different then most because I like to use ground pork in addition to the beef. It makes the have a hint of meaty sweetness that goes well with the catsup based sauce. You can make it with just ground round but it won’t taste the same. The tang of the vinegar/ A-1 sauce and the use of sage really elevates the taste of this meatloaf.


  • 1/2  pound ground round
  • 1/2  pound ground pork
  • 6 – 8 slices bread, toasted and torn into pieces
  • 1/2 white onion, chopped
  • 1 teaspoon white vinegar
  • 2 teaspoons A -1 sauce* can use Worcestershire sauce
  • 1 teaspoon of Glaze, recipe follows*
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon Diamond kosher salt
  • 1 teaspoon cracked black pepper corns
  • 1/4 cup parsley, minced
  • 1/4 cup sage, minced
  • 1 cup Parmesan cheese, grated
  • 1 large eggs beaten
  • 1 cup whole milk or less


  • 1 cup catsup
  • 1- 2 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons A – 1 sauce* can use Worcestershire  sauce
  • 1 tablespoon onion powder
  • 2/4 teaspoon  garlic powder
  • 1/2 teaspoon mustard powder
  • A pinch of cayenne or a dash of Tabasco* optional

Preheat the oven to 350 degrees Fahrenheit and line a 9 inch loaf pan with aluminum foil. If you like the crusty bit at the bottom of the pan, just spray the loaf pan down with cooking spray. Set aside.

I like to make the glaze first so that the flavors have time to meld while making the meatloaf and to add a little of the glaze to meatloaf mixture.

In a 2 cup Pyrex measuring cup, mix together all of the sauce ingredients and stir well. Set aside

Mix together all of the meatloaf ingredients except the milk. Keep mixing until well combined.

Slowly add the milk to the meatloaf until it is smooth. You may use less milk or a little more.

Shape loaf in pan and top with 1/3 of the glaze (Stir the glaze a few times before using).

Bake the meatloaf for 45 minutes and then baste the top of the meatloaf with another 1/3 of the glaze.

Bake for another 15 minutes.

Slice meatloaf and drizzle the remaining sauce over the slices.

3 thoughts on “Not Your Mama’s Meatloaf

  1. ah, meatloaf. i love it, but i have to say most people i know kind of detest it. something about the name i guess.

    your recipe looks awesome. i was wondering, have you ever tried tossing matchstick/thinly julienned carrots into the mix? i think it makes the texture of meatloaf to die for (and it gets all those healthy eaters off your back, too).

    keep up the awesome work. also, stop teasing me with your recipes and put some photos on these bad boys already. 😉

    • I think the matchstick carrots would be great but I personally hate cooked carrots so you’ll have to report back to me. Although…now that you’ve put the idea in my head I kind of want to try it.

      Pictures will be up soon (probably on Sunday). I am super swamped planning a baby shower this weekend so…that has sort of taken over everything.

      Thanks for the support and come back soon!

  2. Pingback: Ham Balls: A Pennsylvania Dutch Delicacy | The Great American Feast

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