IE 11 is not supported. For an optimal experience visit our site on another browser.

Martha’s mother’s meatloaf

Makes 8-10 servings


  • 4 slice white bread, torn into pieces
  • 1 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1 pound medium yellow onion, cut into eighths
  • 2 clove garlic
  • 2 stalk celery, cut into 2-inch pieces
  • 2 stalk carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 cup large egg
  • 3/4 cup ketchup
  • 4 teaspoon dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoon freshly ground pepper
  • 2 tablespoon packed light-brown sugar


Baking Directions:

Preheat oven to 400 degrees Fahrenheit.

In the bowl of a food processor, pulse bread until fine crumbs form.

Transfer to a medium bowl; add ground beef and ground pork.

Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped.

Add to beef mixture; combine using your hands.

Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; combine thoroughly, using your hands.

Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.

Brush mixture over top of the meatloaf.

Place the pan on a baking sheet to catch drippings, and transfer to oven.

Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours.

(If the top of the meatloaf gets too dark, cover with foil and continue baking.)

Let meatloaf stand 15 minutes before slicing.

Recipe Tags