Perfect Pan Meatloaf Recipe

Is meatloaf ever pretty? No, the answer is no. But it sure is tasty! To some, meatloaf is just a ginormous meatball slathered in a ketchup sauce.  I like to think of it as a variation of a meatball, but unique in it’s own rite.  Every chef, mom, or cook has their own variation of  a meatloaf.  It’s one of those comfort foods that make you feel all warm and fuzzy inside.

I pulled out the As Seen on TV Perfect Meatloaf Pan I received as a Christmas present and thought I would see if its name lived up to its infomercial reputation.

The answer is yes. Yes, it did. I love this pan. It’s so convenient for lifting the meatloaf out of the pan. No dealing with the meatloaf plopping off in the sauce while trying to lift it out with a two spatulas, therefore no scalding skin burns.

Start out with 1 pound of ground pork and 1 pound of ground beef (80/20) each.

Here are the other ingredients you will need. I don’t measure I just throw stuff in. That is what makes a meatloaf so rustic. Humor me. Just agree.

I didn’t use the Rosemary you see in the picture. I changed my mind at the last minute. Here is a complete list of ingredients I use. Worcestershire Sauce, Buttermilk, sour cream, 2 eggs, Ketchup, Large can of tomato sauce, dark brown sugar, panko break crumbs, Italian bread crumbs, Fresh grated parmesan cheese, Orange pepper, green pepper, purple onion, oregano, Italian seasoning, salt & pepper.

Start out with putting your pork and beef in a large bowl.  Dice your onion and peppers. Add to bowl. Add some parmesan cheese, oregano, Italian seasoning, cumin, clove, (just a smidgeon of cumin and clove. You don’t want to overpower it. Its that touch of spice that make people think hmmmm….this is good what’s her secret ingredient?) salt & pepper.

Time for all your wet ingredients. About 1 tablespoon of Worcestershire sauce, about 3 tablespoons of ketchup, about 2 tablespoons sour cream, 2 eggs.

Add your panko and Italian bread crumbs. Be generous. Lastly, add your Buttermilk over top.

Mix well with clean hands.  If the mixture is still too wet, add more bread crumbs. Don’t forget to take your rings off. No one likes mushy meat mixture smeared on diamonds.

Split mixture into two equally sized portions. Roll out on wax paper then shape into a rectangle.  This makes it cook more evenly.

Preheat your oven to 350 degrees. You can make your sauce mixture right in your pan. Mix one large can of tomato sauce, 3 tablespoons of dark brown sugar, and 1 teaspoon of Worcestershire sauce. Mix well and place your meatloaf in the sauce. Use a spoon and drizzle some of the sauce over the meatloaf and bake for about and hour and 15 minutes  to an hour and a half. Keep checking. When juices run clear it’s ready.

I usually wrap one of the meatloaf’s in wax paper and place in an airtight plastic bag and freeze for an already prepared go to meal after work.  I usually serve with mashed or cheesy potatoes and a salad.

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  1. avatar

    Hi Sherri! I’m M.J. and love your blog..You may like to check out my blog the next few Monday’s..I’ll be posting some easy meat loaf or loaf recipes..Since you are a meat and potato gal, here’s hoping you enjoy them..:)

  2. avatar

    It is no surprise to me that your meatloaf looks great! Job well done!

  3. Pingback: Copycat J Alexander’s NYO (not your ordinary) Mac n’ Cheese | The Kitchen Prescription

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