Best ever meatloaf

Best ever meatloaf

The Meatloaf You Actually Want to Eat

As we mentioned in our main blog, meatloaf has a bad reputation, mostly because people don't know how to cook it properly! Most meatloaf recipes were written during the depression era by our great grandparents using the minimum amount of ingredients for the maximum hungry profit. 


  • 1 cup fresh breadcrumbs 
  • 1⁄3 cups beef bone broth 
  • 2 tbsp olive oil 
  • 1 large onion (finely chopped) 
  • 2 1⁄2 tsp coarse salt (divided use)
  •  3 large cloves garlic 
  • 1⁄4 cups tomato sauce (for meatloaf mixture) 
  • 3 Tbsp Worcestershire sauce
  •  2 Tbsp minced fresh parsley (or 2 tsp dried) 
  • 1 1⁄4 tsp ground black pepper 
  • 2 large eggs 
  • 500g 70/30 ground beef 
  • 500g ground pork 
  • 4 cups Tomato sauce (for glaze)


1.  In a large bowl, stir together breadcrumbs and bone broth; let stand to absorb. Line a baking sheet with parchment paper or aluminum foil. Preheat oven to 350oF. 
2. Heat oil in a large saucepan over medium heat, then cook onion with 1 tsp salt until softened, about 7 minutes. Add garlic and cook until fragrant, about a minute more. Cool for a few minutes, then scrape into breadcrumb mixture.
3. Stir 1/4 cup tomato sauce into the breadcrumb mixture, along with Worcestershire sauce, parsley, remaining salt, and the pepper. When mixture is cool to the touch, stir in the eggs then the ground meat. Use your hands to gently but thoroughly work the mixture together. 
4. Scrape the meat mixture onto the prepared pan and use your hands to shape it into roughly 9x5" loaf shape. Dollop on the remaining 1/3 cup tomato sauce, using a spoon to spread it out evenly. 
5. Bake in centre rack of oven for about 1 hour, or until centre reads 160oF. Allow meatloaf to rest on pan for 10 minutes before slicing.