This isn’t your typical “mystery meatloaf” with the bad rap – no random left-overs here!

I find that meatloaf is an under-appreciated dish and can be so tasty when done right!

The rare times that I make meatloaf, we have little-to-no leftovers (which is always a good sign).


While I still think taste is the #1 goal here, getting the right texture is a close second.

You don’t want mushy meatloaf – just as much as you don’t want it to be tough and overworked.

I add the ground beef to my mixing bowl and make a well in the middle, then add the bread crumbs and milk and let them sit until the bread crumbs have absorbed all the milk.


This helps keep everything tender.

Next, I add the egg to the bowl while I sauté the finely chopped onion, bell pepper, and garlic until soft.

(Allow to cool before adding to the mixing bowl)


I love food with a bit of heat, so I add red pepper flakes for that extra kick.

Oregano, Worcestershire sauce, salt, and pepper season it nicely and a bit of Miracle Whip (or Hellmans Mayo for you die hard mayo fans out there) helps keep the meatloaf moist.

Combine all ingredients gently, making sure not to overwork the mixture (overworking will make it tough).


Make a raised edge in some tin foil so any drippings will be contained on the foil.

This makes clean-up afterward so much easier!

Oil the tin foil to avoid sticking.

Shape the mixture into a loaf and place in the pre-heated oven at 375º for 45 minutes or until internal temperature reaches 160º and is golden brown (I often bake until it is a bit crispier than that).

Many people like topping their meatloaf with ketchup and brown sugar, allowing it to cook until set up.

I personally skip this step as I find my recipe is loaded with flavour and doesn’t need the extra boost.


Meatloaf pairs well with scalloped potatoes and some greens.



2 pounds ground beef

1/2 cup bread crumbs

1/4 cup milk

1 egg

1/4 cup Miracle Whip

1/2 large onion

1/2 bell pepper

3 cloves garlic

1 tablespoon Worcestershire sauce

1 tablespoon red pepper flakes

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon pepper



Place ground beef in a large mixing bowl and create a hollow, placing the bread crumbs and milk inside.

Allow bread crumbs to absorb milk fully and add egg.

Sauté finely chopped onion, bell pepper, and minced garlic until soft.

Allow to cool before adding to the mixing bowl.

Add remaining ingredients and gently combine until it is an even consistency.

Do not over work!

Place on an oiled, foil-lined baking sheet.

Bake at 375º for 45 minutes or until internal temperature reaches 160º and is golden brown.


(Serves 4)




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Author: Ellie

Born and raised in Alaska, I have lived in the land of the living sky since 2009. My husband and I live in a historic house over a century old on an acreage in the country.

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