Brown Sugar Meatloaf



Uncooked Meatloaf

Yes, I know, you believe your mother’s meatloaf, like her spaghetti sauce, is the best. I challenge your belief with this meatloaf recipe.

No cardboard texture here.  No need for a dark gravy to conceal the dull taste and grey color.  This recipe is full of meats, vegetables and seasonings that make for a beautiful, comforting meatloaf that will have you begging for another slice.

After making this recipe, if you still believe Mom’s recipe is better, please send me that recipe!

3 slices white bread, crusts removed, cut or processed into a fine crumb. DO NOT use store bought breadcrumbs. Place in a large bowl.

1 carrot, peeled

1 rib celery

½ medium yellow onion

2 cloves garlic

½ C parsley

Mince the vegetables by hand or in a processor and place all into the large bowl.

Add to bowl and GENTLY mix together:

½ C ketchup

2 t. Dry mustard

8 oz. pork

8 oz. veal (can substitute ground sirloin)

8 oz. ground round (can substitute ground chuck)

2 large eggs beaten

2 t. Salt

1 t. Pepper

1T. Tabasco

½ t chopped rosemary

Form into a loaf and place on a piece of parchment paper on a wire rack fit inside a baking pan.  Cut the parchment paper to the outline of the meatloaf.

Mix together:

3 T ketchup

2 ½ t. Dried mustard

2 T brown sugar


Gently brush the ketchup mixture over the meatloaf.

Sprinkle with dried or fresh rosemary.

Bake in a 400  degree oven for about 55 minute or until an internal temperature of 160 degrees.

Allow to rest for 15 minutes.

[I did not create this recipe but cannot recall who did.]