The best meatloaf recipe ever!

Contributed by Marlo (South Portland, ME)


Meat – 1 or 1-1/2 pounds
Bread – three slices, dried out, and ground up (or you can use ¾ cup breadcrumbs)
Garlic – 1 or 2 cloves, depending on your preference for garlic
Parsley – 1 Teaspoon
Basil – 1 Teaspoon
Celery Seed – 1/2 Teaspoon
Fresh ground Pepper – season based on your preference
Chopped Tomatoes – ¾ – 1 cup (you can also use canned tomatoes in a puree sauce or crushed tomatoes, which is what I normally use)
Olive Oil – 1 teaspoon Onion – ½ – ¾ cup
Egg – 1 Egg
Green Pepper – ½ cup (Optional)
Mushrooms – 4 or 5 (Optional)

Note: Even though I listed the last two ingredients as optional, I recommend using them for a hearty meatloaf filled with delicious vegetables. If I do not have the last two ingredients available, I have still made the meatloaf.


1. In a large bowl, scramble the egg first (it is hard to scramble when it is in a bowl with other ingredients).
2. In a separate (smaller) bowl crumble up the dried out bread (you can toast the bread too) into little pieces, or use the breadcrumbs, and add the spices.
3. Vegetable preparation Cut up the onion, green pepper, and mushrooms into little pieces. In my experience, if you use larger pieces, the onion and green pepper will not cook all the way.
4. Now, wash your hands, roll up your sleeves, and put your meat in the larger bowl (with the beaten egg).
5. Add your mixed spices and bread, olive oil, veggies, and ½ of the chopped tomato, and squish together with your hands.
6. Drizzle the rest of the chopped tomatoes on top – this is the secret that makes your meatloaf so moist.
7. Put mixture is a pan you use for making banana bread, or a square glass dish. Make sure you spray with a non-stick cooking spray first.
8. Bake at 350 degrees for 45 minutes.

Note: I recommended that you mix your dry ingredient together separately, and handle you meat last, so you are not touching all your spices containers after touching the raw meat. I learned the hard way. It is a pain in the neck to have to go back and wash these containers after you have touched them with your raw-meaty hands.

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