The World's Best Meatloaf, possibly

Dave Mathews


I have long been on the hunt for the best meatloaf and this time I think I have done it. There are a couple of things in this that I have never tried before but I will assure you that once you try this you will love it and I want to hear from everyone on how they have improved it.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 15 Min


1 lb
ground chuck
1 lb
ground pork
1 lb
ground veal
1/2 c
1/2 c
bread crumbs from real bread, ground fine
1/2 c
oyster crackers, ground
1 pkg
lowery meatloaf seasoning
1 tsp
ground pepper, fresh
1 tsp
sea salt, coarse
bay leaves, ground in coffee mill
1 tsp
ground celery seed
1 tsp
garlic, granulated
8 oz
fire roasted tomatoes


1Soak the bread crumbs in milk for 10 minutes. Meanwhile throw everything else into a big bowl and mix by hand. When breadcrumbs are soft incorporate into meat mixture. Put in 2 loaf pans and cook at 350 degrees F. for 45 minutes or until internal temperature reaches 145 degrees. A little more won't hurt it just don't let it get over 155 degrees.
2The addition of the oyster crackers and the milk soaked bread just does something to this thing that is awesome. Plus the fire roasted tomatoes give it just that little punch that makes it a world class meatloaf. The ground bay leaves are something new and they are noticeable. As for the ground celery seed, I do that in batches and use it for a lot of things. Just grind celery seed in a coffee grinder till fine. You will find so many uses for it. I promise.
You really don't need the veal but if it is on the managers markdown table definitely use it.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #ground, #Veal, #pork, #beef