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Mrs. Kostyra's Meatloaf

  • Servings: 10

Photography: Bryan Gardner


  • Olive oil, for pan
  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup, divided
  • 3 teaspoons dry mustard, divided
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar


  1. Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

  2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.

  3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

  4. Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

Reviews Add a comment

  • vfolino
    12 MAY, 2015
    I made this meatloaf and it was very tasty. It was tender and moist, though crumbly. I should have increased the amount of egg but failed to see that only one egg was called for with so much meat. I will definitely make this recipe again but with 2 or 3 eggs and more breadcrumbs as needed and will try it "free form" next time, not using the loaf pan, so the yummy sauce coats more of the meatloaf. Also, instead of parchment on the cookie sheet beneath the rack go with foil instead, easy clean
  • Kitchen Writer
    4 APR, 2015
    This meatloaf is a favorite in our house. In my version, I dice the vegetables and sautée them until they are well- cooked and on the soft side, to sweeten them and cut the pungency of the onion. I confess I also leave out the garlic!
  • Judy Steeg
    15 MAR, 2015
    This recipe was superb! The 2nd time preparing it I changed the recipe somewhat by omitting garlic, brown sugar, and the dry mustard. I used Newman basil and tomato sauce instead of ketchup. Delicious with all the other ingredients and will prepare it again and again.
  • Hoxton
    14 MAR, 2015
    I would not use the glaze next time I make this - it's far too sweet for us, Oh! and watch the salt - Martha has a tendency to use too much.
  • MS10988074
    15 DEC, 2014
    This is the best meatloaf I have ever tasted/made. A true American classic.
  • sdasgupta
    22 NOV, 2014
    In the above review I misspelled Mrs. Kostyra's name. Sorry for the error.
  • sdasgupta
    22 NOV, 2014
    Mrs. Koystra's meatloaf has become our family favorite. The addition of chopped vegetables makes a flavorful and moist loaf. My grandchildren love it and they are getting a good serving of veggies unbeknownst to them! Thanks Martha for sharing your Mom's recipe!