Perfect Meatloaf by Susan

Susan Feliciano


Well, I finally broke down and bought one of those "perfect meatloaf" pans, the kind with the slotted bottom you can lift out, to get the meatloaf out of the drippings before slicing.
I put this recipe in it - it's one I've used in times past when I wanted to go "all natural". Now that I've got parsley and thyme growing right outside my door, it's no problem to put fresh herbs in my meatloaf.


★★★★★ 1 vote

15 Min
1 Hr


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  • 2 lb
    ground beef or beef/turkey mixture
  • 1/2 c
    onion, grated
  • 1 clove
    humongous elephant garlic, grated
  • 1 c
    fresh bread crumbs
  • 1/2 c
  • 2
    eggs, lightly beaten
  • 4 tsp
    chopped fresh parsley and thyme
  • 1/2 tsp
  • 1/2 tsp
  • 1/3 c
    ketchup or barbecue sauce

How to Make Perfect Meatloaf by Susan


  1. Preheat oven to 350°F. Grease a loaf pan or Perfect Meatloaf® pan.
  2. Mix together the ground meat and everything else except the ketchup or barbecue sauce in a large bowl. Use your hands to blend well. Or, you can use a mixer. Form into a 9 x 5" loaf, and place into the prepared pan. Spread the ketchup or barbecue sauce over the top.
  3. Bake uncovered for 60-70 minutes. Remove from oven and allow to cool 5 minutes. If using the Perfect Meatloaf® pan, lift out the meatloaf with the tray and place on serving platter. Allow to cool about 5 more minutes before slicing.

Printable Recipe Card

About Perfect Meatloaf by Susan

Course/Dish: Beef, Meatloafs
Other Tag: Healthy

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