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The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.

Source: Martha Stewart Living, October 1998
Servings

Ingredients

Directions

Cook's Notes

Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.

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  • saorsa1211gmai
    4 NOV, 2017
    I liked it but am having problems with the stars, lol
    Reply
    • saorsa1211gmai
      4 NOV, 2017
      I have made the recipe for years and everyone has always liked it. I even packed a small food processor in my suitcase when I went to visit my mother because she liked it too.
    • saorsa1211gmai
      4 NOV, 2017
      But I never use veal. It is shameful what is done to those calves!
  • MSModerator601
    20 APR, 2015
    Video shows Martha and her mother, Big Martha, making Mrs. Kostyra's Meatloaf (not All-American Meatloaf). Recipe posted here: http://ow.ly/LR6IT. Sorry for the confusion!
    Reply
  • ckramek
    19 APR, 2015
    Why are the written instructions completely different from the video? Martha's mother said oven at 375° in the video; the written says 400°. Video calls for 2lbs of meat; instructions call for 1-1/2 lbs. Video uses a loaf pan; written says free form on a baking rack. Lots of differences between the video and the written. I notice this with many of her recipes between the video and the written instructions.
    Reply
  • Jen Peticca
    8 NOV, 2014
    This is absolutely the best meatloaf I've ever made. However, every time I've made it, the loaf falls apart once I cut into it (and I even wait 15-20 min before cutting). I follow the recipe exactly, which is why its so frustrating. Does anyone have suggestions?
    Reply
  • AlisonLM
    15 FEB, 2012
    I LOVE this meatloaf... classic, moist & flavorful + quick and very easy! My kids say the glaze is the best part!!!
    Reply
  • fishface42
    30 OCT, 2011
    All-Canadian Meatloaf: as above, using equal parts beaver, polar bear and elk meat (available premixed on the Hudson Bay Co. website.) Also, substitute fiddlehead greens for the rosemary.
    Reply
  • skershaw
    16 APR, 2010
    I've been making this one for years and it never disappoints. The red onions are the best touch! MUST TRY!!
    Reply
  • mdbSydney
    16 MAR, 2010
    I love this meatloaf!!! If you want an All Australian Meatloaf you can exchange the pork to ground kangaroo meat!!
    Reply
  • keira930
    23 FEB, 2009
    This is definitely a favorite- and absolutely sure to turn any Meatloaf-hater around! I omit the rosemary
    Reply
  • birdiet
    6 JAN, 2009
    my family loved it.I am making it again tonight
    Reply

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