Meatloaf alla Dee

Cathy White


This is a family favorite. It's a great way to get some veggies into the kids.

Sometimes I do 2lb of pork, veal and beef mixture instead of all beef.

This meatloaf is very tender & moist with the added vegetables.


☆☆☆☆☆ 0 votes

5-6 people generously
25 Min
1 Hr 15 Min


  • 2 lb
    ground beef or (1lb beef & 1lb pork)
  • 1
    onion, medium, finely chopped
  • 1
    bell pepper, large, finely chopped (i used a red pepper)
  • 2
    carrots, finely chopped
  • 1 Tbsp
    olive oil
  • 1 c
    panko bread crumbs, seasoned
  • 2
  • 1/2 c
  • 1/4 c
  • 1 Tbsp
    worcestershire sauce
  • 1 clove
    garlic, minced
  • 1 tsp
    seasoned salt
  • 1 tsp
    parsley, dried
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    ground black pepper
  • 1/2 c
    tomato sauce

How to Make Meatloaf alla Dee


  1. Preheat oven to 350°F
  2. Finely chop onion, bell pepper and carrots. I use the mini food processor for this step. It's just easier.
  3. Saute the onion, bell pepper & carrots in the olive oil for about 8-10 minutes or until soft.
  4. Set vegetable mixture aside to cool down a little.
  5. In a large mixing bowl, beat the eggs, then add in milk, ketchup, worcestershire sauce, minced garlic, seasoned salt, parsley, basil, black pepper and panko bread crumbs. Mix until combined.
  6. Add ground beef and cooled vegetables and gently mix until combined. Be sure not to overmix, this will toughen the meatloaf.
  7. Pat the mixture into a 9x5 inch loaf pan. Spread the tomato sauce on top.
  8. Bake in oven until no longer pink inside for 1 hour - 1 hour & 15 minutes or until a meat thermometer inserted in the middle reads 160°F.
  9. Remove from oven, let rest for 15-20 minutes. Enjoy!

Printable Recipe Card

About Meatloaf alla Dee

Course/Dish: Meatloafs
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom

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