Meat Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 12 Servings
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp fine grain sea salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp Worcestershire sauce
  • ⅓ cup beef broth (or chicken broth)
  • 1½ Tbsp tomato paste
  • 2½ pounds ground chuck (80-85 % lean .. or a blend of 1¼ lb each ground chuck and ground pork is great as well)
  • ½ cup bread crumbs (regular or gluten-free)
  • 2 extra-large eggs, beaten
  • 1 cup ketchup
  1. Pre-heat the oven to 350 degrees F.
  2. Heat the olive oil in a medium saute pan. Add the onions, green pepper, carrots, celery, thyme, salt, and pepper.
  3. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
  4. Remove from the heat and allow to cool slightly
  5. Off the heat, add the Worcestershire sauce, stock, and tomato paste.
  6. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. (Note: it's best to use a light hand when mixing, or your meatloaf will be dense)
  7. Shape the mixture into a rectangular loaf pan and place it on a sheet pan covered with parchment paper.
  8. Spread the ketchup evenly over the top.
  9. Bake for 1 to 1¼ hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.)
  10. Let stand 10 minutes before serving
  11. Serve hot.
Nutritional Data by %
% Protein: 24
% Carbs: 9
% Fat: 3
Nutrition Information
Serving size: 1/12 Total Recipe Calories: 315 Fat: 21.36 Carbohydrates: 7.68 Sugar: 2.96 Protein: 19.15
Recipe by Veggies By Candlelight at