Rockin’ Meatloaf

Everybody makes meatloaf, and most of them are good. It’s hard to make a bad one unless you are a school or hospital. Then you make uneatable gray stuff that is awful.

I don’t like meatloaf with oatmeal and don’t care for breadcrumbs either. I used to make it with saltines scrunched up, but I found this technique on the Food Channel on one of Alton Brown’s shows and it works so much better.

Change the ingredients to fit your likes, but don’t mess with the technique and you will have great meatloaf that slices without falling apart and is not swimming in grease.

Makes great sandwiches.

I usually don’t make a gravy, but I found this one that is superb, so bring on the mashed taters and some steamed broccoli or green beans on the side, and make it a feast.


  • 2 lbs. meat, one each of pork and ground beef
  • 2/3 c onions, diced
  • 2/3 c sweet pepper, diced
  • 1 cup mushrooms (any kind) diced
  • 1 5oz can tomato sauce
  • 1 egg
  • 1 TBSP Worcestershire sauce
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tsp oregano
  • 1 tsp granulated garlic or a clove or two of fresh, minced
  • 1 tsp smoky paprika
  • 2/3 c corn, frozen, fresh or canned
  • 1/2 packet of unflavored gelatin


  1. Mix the meats together gently. Excessive work on the meat makes it tough. Add the corn
  2. Saute the onions, peppers and mushrooms in a saute pan until softened.
  3. Add to the meat.
  4. In a small bowl mix all the rest together then pour into the meat mixture and combine.
  5. Take a loaf pan and line with Saran Wrap, leaving plenty of extra over the edges. Pack in the meat mixture and when smoothed, turn in the wrap and cover. Put in the fridge for a couple of hours.
  6. Preheat oven to 420-425°
  7. Take a shallow baking dish and line with foil. Remove the meatloaf from fridge, open up the wrap and place a finely meshed cooling rack on top. Invert and place in the baking dish. Slide off the loaf pan and remove the wrap.
  8. Place in oven for about 1 hour. Sides will caramelize a bit and all sides will get nicely crusted.
  9. Let sit for 15 minutes, tented. Slide a metal spatula to loosen and then slide onto a serving plate.

If you wish to use a gravy, this one is wonderful! I got it from Blondie Pussycat at JustaPinch.


  • 1 small onion diced finely
  • 1-2 cloves garlic finely minced
  • 2 cups finely diced mushrooms of your choice
  • 2 cans Golden Mushroom condensed soup
  • 2 c beef stock (homemade or boxed or canned)
  • salt and pepper to taste.


  1. Saute onions until translucent, add the garlic and mushrooms and saute until dry.
  2. Take off the heat
  3. In a bowl, combine the soup and stock and whisk. Add the onions, garlic and mushrooms and salt and pepper.
  4. Return to the pan and warm up to a slow boil.
  5. Blondie pours it over the meatloaf and returns to the oven for 10-15 minutes, but I just served it on the side.

Serves: 4 easily

NOTES: If you like to change things up from time to time, consider these additions: Tex-Mex spices, such as chipotle and chili sauce. Or do a more French version with dijon mustard and thyme. Or pork sausage for part of the meat. Omit the corn and add spinach, or any other veggies. Lots of folks add shredded cheese, or bacon strips on top. And of course there are fillers that some folks like. Me I like it meaty!


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