Longaberger Homestead Meatloaf

Longaberger Homestead Meatloaf Recipe

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Megan Stewart


Back when I went to the Longaberger Homestead and had lunch, this was a favorite of mine. When I found it in one of the cookbooks, I was thrilled. It is so good, and I just love meatloaf, so this is a favorite of mine to cook for the family!


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16 (unless you cook and freeze some for next time or sandwiches)


  • 3 lb
  • 1/2 c
    chopped onion (i use more)
  • 2 Tbsp
    chopped celery (i omit in favor of more onion)
  • 1/2 tsp
    horseradish (i use the sauce)
  • 1/2 c
  • 1 tsp
    dry mustard
  • 1/2 tsp
  • 1/2 Tbsp
    worcestershire sauce
  • 1/2 tsp
  • 1 tsp
  • 3
  • 3/4 c
    bread crumbs

How to Make Longaberger Homestead Meatloaf


  1. Crumble the ground beef into a large bowl. Add the onion, celery, horseradish, tomato sauce, ketchup, dry mustard, garlic, worcestershire sauce, salt and pepper and mix thoroughly. Add the eggs and bread crumbs and mix well. Divide into 2 equal portions. Shape each portion into a loaf. Place in 2 of our Loaf Dishes. Bake at 350 degrees for 1 hour or until a meat thermometer inserted in the center of each loaf registers 160 degrees. Cool for 8-10 minutes before serving.

Printable Recipe Card

About Longaberger Homestead Meatloaf

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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