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Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: 8 ounces ground pork
Calories 732
Calories from Fat 374		(51%)
Amount Per Serving		%DV
	Total Fat 41.6g	63%
	Saturated Fat 16.4g	81%
	Monounsaturated Fat 17.1g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.5g
Cholesterol 305mg		101%
Sodium 869mg		36%
Potassium 932mg		26%
Total Carbohydrate 21.7g		7%
	Dietary Fiber 1.4g	5%
	Sugars 2.0g
Protein 63.5g		126%
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Meatloaf-Haters Meatloaf

Recipe #25961 | 1 hour | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: P4
Apr 22, 2002

I hate meatloaf - DH loves it. I came up with this, modifying a recipe for meatballs, and we both love it. It doesn't have a sauce because it doesn't need it. It's wonderful on it's own. We like to roast carrots with it, and serve it with mashed potatoes and biscuits.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb lean ground beef
8 ounces ground pork
8 ounces ground veal
3 large eggs
1 1/2 cups dry breadcrumbs
1/2 cup milk
2/3 cup freshly grated parmesan cheese
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh basil or 1 tablespoon dried basil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Directions

1
Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
2
Shape into a loaf and bake at 375 degrees F.
3
for 35-40 minutes.

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Featured Reviews for This Recipe

From: A Messy Cook

On Nov 11, 2009

I omitted the veal and used pork sausage. Also used cheddar rather than Parmesan, as that's what I had on hand-- and reduced the salt to 1/2 teaspoon since I had sausage in the mix. This was extremely good, though maybe a bit dry, so I'll probably put in a few more tablespoons of milk next time. By the way, I divided it into two smaller meatloaves, but they still took one hour to cook through!

0 people found this review helpful

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From: Chef #1174674

On Feb 18, 2009

This recipe definitely needs onion which I think will add a little more moisture. Just a wee bit dry. Don't know how ANYONE found it done in just 35-40 minutes. Know my oven temp is correct and it took about 75 minutes. With a couple of tweeks, I'll use the recipe again.

1 person found this review helpful

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From: Oolala

On Jun 1, 2005

Everyone in the family and even my Mother, who doesn't like meatloaf, loved it. I didn't use basil or parsley and I added garlic powder. It was a smooth textured meatloaf that did remind us of Italian meatballs. I should also note that I used all beef for the meat (since that's what I had). I will make this again! Thanks!

10 people found this review helpful

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From: Robin W

On Nov 12, 2002

I am also a meatloaf hater but this was great. I especially liked the fact that it wasn't as greasy as regular meatloaf. We did change the veal (I don't care for it)for ground turkey and added chopped onion and green peppers (as we add these to anything we can). My hubby thanks you for this recipe since I haven't made meatloaf in over a year.

8 people found this review helpful

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