Best Meat Loaf

Name: Best Meat Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1/2 lb. ground pork; 1/2 lb. ground veal; 1/2 c. chopped onion; 1/2 c. diced celery and leaves; 2 1/2 tsp. salt; 1/4 tsp. pepper; 1 tsp. dry mustard; 2 beaten eggs; 1 Tbsp. Worcestershire sauce; 4 slices soft bread, cubed; 1 c. warm milk

Eats Now Editorial Team · 566 kcal · Meat & Poultry

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Best Meat Loaf – a delicious recipe with ground beef, ground pork, ground veal, onion, celery, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1/2 c. chopped onion
1/2 c. diced celery and leaves
2 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
2 beaten eggs
1 Tbsp. Worcestershire sauce
4 slices soft bread, cubed
1 c. warm milk

1
Mix meats thoroughly.
2
Add onion, celery and seasonings.
3
Add mustard, eggs and sauce.
4
Mix.
5
Soak bread crumbs in warm milk. Add to meat mixture and mix well.
6
Form into loaf and bake at 350u00b0 for 1 hour.
7
Serve with hot tomato sauce.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 1/2 c. chopped onion, and more.

Yes, Best Meat Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
566 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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