New This Month

Classic Meat Loaf


Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

  • Servings: 8
  • Yield:

Source: Martha Stewart Living, April 2010


  • 3 thick slices white bread, torn into large pieces
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium carrot, chopped
  • 1/2 cup flat-leaf parsley
  • 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
  • 12 ounces ground pork, preferably pasture-raised
  • 12 ounces ground veal, preferably milk-fed
  • 1 large egg
  • 3/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Coarse salt and freshly ground pepper
  • 2 tablespoons light-brown sugar


  1. Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

  2. Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

  3. Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

Reviews Add a comment

  • janice.m_764565
    7 SEP, 2015
    Very good meatloaf! Easy to prepare; toss everything in food processor and then mix in bowl with a few other ingredients. Meatloaf has lots of flavor, but the brown sugar, ketchup topping a bit too sweet for my taste, maybe use matchup with a little cayenne and seasoning salt instead.
  • mrsmariaellis
    30 NOV, 2013
    Very good meal. Some notes on other Replies... "To salty"= The recipe calls for COARSE salt. If you are using regular salt, use a lot less. Celery controversy= 1 stalk of Celery is one piece. The whole Celery is called a "head", like a "head" of lettuce, so when you by a whole head of Celery, the piece you break off and eat IS called a "stalk".
  • Kathy H
    12 NOV, 2013
    EXCELLENT RECIPE!! Not sure why others would think it salty, unless they used table salt instead of coarse salt. It was YUMMY. Thank You Martha!
  • sweetlilly1216
    18 FEB, 2013
    I have in the past made the undeniably worst meat loaf in the entire world. Now I could win the meatloaf extravaganza with this most excellent recipe, tender moist and full of flavor. The first time I made this to recipe except I cut the salt. The second time I worked the recipe with half beef/half turkey, and added a pureed can of mushrooms with no juice. Both were excellent! If it stands up to added fresh shredded spinach I will change it out in the recipe box. Thank you so much.
  • Bella Kiz
    12 FEB, 2013
    Loved this recipe! Very easy to make and tastes amazing!!! I used Garlic and Cheese bread sticks for the breadcrumbs and omitted the Veal and Pork. YUM!
    12 JAN, 2013
  • teresabosco
    18 JUN, 2012
    Has anyone tried this in muffin tin format and if so can you recommend a cooking time? I find those easier to deal with and easy to pull out one or two for dinner for the kids at the last minute. I did try this recipe in the full format once - but just with ground beef and it was a hit with my husband and the kids!
  • CrisM
    29 OCT, 2011
    The best recipe for meatloaf. I bit time consuming, but worth it!
  • aulait
    24 SEP, 2011
    We make these into square "Beef Burgers".Full flavoured and fits the bread squares to perfection.Sauced,of course!
  • margalaco
    1 MAY, 2011
    I skipped the keptchup and the sugar an it was very good, easy to make as well.