My Mother’s Meatloaf

Everyone remembers meatloaf night. It’s the ultimate in comfort food and also makes the best sandwiches the next day. My mom serves her meatloaf with a tomato sauce, mashed potatoes and frozen baby peas. It’s the absolute best version around! Compliments of mom, home cooking doesn’t get better than this dish!


  • 3 slices of bread
  • 1/2 cup milk
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup Parmesan cheese, shredded or grated
  • 2 pounds meatloaf mix (a combination of ground veal, pork, and beef)
  • 1 onion, chopped
  • 3 tablespoons parsley, chopped
  • 2 garlic cloves, minced
  • 1 egg slightly beaten
  • 3/4 cup ketchup plus 1/4 cup as topping
  • Salt and pepper


  1. Preheat oven to 400°F.
  2. Sauté onion, garlic and parsley for 4 minutes in pan over low heat. Be careful not to burn the garlic. Soften, then cool.
  3. In a small bowl, combine milk and bread. Allow bread to soak up milk, then gently squeeze out milk from bread and discard.
  4. In a medium bowl, add a slightly beaten egg, meat, cooled onion/garlic mixture, milk-soaked bread, breadcrumbs, cheese, 3/4 cup ketchup, and a pinch of salt and pepper. Blend together. Don’t overmix.
  5. Place meatloaf mixture on a baking sheet lined with foil and mold meat into the shape of a loaf of bread.
  6. Spread the remaining ketchup on top of meatloaf.
  7. Take plastic wrap (yes, plastic wrap) and cover, leaving no air between the wrap and meatloaf. Then cover with foil.
  8. Bake in oven 1 hour.
  9. Slice and serve warm.


You can also make smaller individual loaves  of meatloaf and freeze them. Leftover meatloaf makes a great sandwich.

Facebook Twitter Pinterest Plusone Email