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Meatloaf is one of the first recipes I remember making that wasn’t cookies or dessert of some kind. Meatloaf is also one of the things that I really didn’t like until I started making it myself. Even though the first time I made it, I was using Mom’s recipe. This particular recipe is an adaptation of a Martha Stewart recipe. I started making it back in the late 1990’s and it became a great family favorite..


  • 3 slices white bread

  • 1 large carrot, cut into 1/4-inch-thick rounds (or 10-15 baby cut carrots, depending on their size, cut in half)

  • 1 celery stalk, cut into 1/2-inch pieces

  • 1/2 medium (or 1 small) yellow onion, roughly chopped

  • 1/2 cup fresh flat-leaf parsley leaves, loosely packed or 1 tablespoon dried parsley

  • 3 fresh sage leaves or 1/2 teaspoon dried sage

  • 1/2 cup plus 3 tablespoons ketchup (divided)

  • 2 cloves garlic, smashed and peeled

  • 2 teaspoons plus 2/ 1/2 teaspoons dry mustard (divided)

  • 8 ounces ground pork

  • 1 pound ground round

  • 2 large eggs, beaten

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons Worchestershire Sauce

  • 1 teaspoon Tabasco Sauce or to taste (optional)

  • 2 tablespoons dark brown sugar


  • Preheat oven to 375 degrees. Cut bread into cubes and place in the bowl of a food processor or in a blender. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
  • Place carrot, celery, yellow onion, garlic, sage and parsley in the bowl of the food processor or in a blender. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
  • Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, beef, eggs, salt, pepper, Worchestershire Sauce, and Tabasco. Using your hands, gently combine the ingredients until thoroughly combined. The texture should be wet, but tight enough to hold a free-form shape.
  • Set a wire baking rack into an 11-by-17-inch cookie sheet. Spray the rack with non-stick spray. Form the meat mixture into small oval loaves (about 1/2 cup each).
  • Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. (You can double the sauce and reserve half of it to serve on the side with the meatloaf.) Mix until smooth. Using a pastry brush, generously brush the glaze over loaf.
  • Bake 30 – 35 minutes until an instant-read thermometer inserted into the center of a loaf registers 160 degrees. Let meatloaf cool on the rack, 5-10 minutes.
  • Makes 8 individual loaves.
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