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Classic Meatloaf

Recipe photo courtesy of Christopher Baker

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.

Source: Martha Stewart Living, April 2010
Servings Yield



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How would you rate this recipe?
  • MS11040530
    18 OCT, 2018
    I made no adjustments and everyone who ate it, loved it. I originally made it for the meatloaf sandwich which was the point of the recipe in the magazine many years before 2010!
  • 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!

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