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Momma Shea's Best Ever Meatloaf! Recipe

Recipe by: Steph Fike

"This meatloaf is so moist and mouth watering, you will want seconds even if you can't fit any more in. Also makes amazing next day sandwiches. Mmmmmm.."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook1 h 20 m
Ready In1 h 55 m

1Preheat an oven to 375 degrees F (190 degrees C).
2Place the onion, carrots, and water into a blender. Cover, and puree until smooth, adding more water if needed.
3In a large bowl, combine the ground chuck, pork, matzo meal, and eggs. Stir in the onion and carrot puree a little at a time until the meat mixture holds its shape (you may not need all the puree). Season with garlic, salt, and black pepper.
4Shape the meat mixture into a loaf and transfer to a baking dish. Pour the browning sauce and any remaining onion puree on top of the loaf. Fill baking dish with about 2-inches of water, then cover with aluminum foil.
5Bake in the preheated oven until loaf is no longer pink in the center, about 1 hour and 20 minutes. Remove the foil and pour ketchup in a zig-zag shape over the loaf during the last 15 minutes of baking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meat loaf to rest for 15 minutes before slicing and serving.

Footnotes

Cook's Note
This goes great with halved red skin potatoes. Cook them around the meatloaf in the water. Or serve with garlic mashed potatoes and corn and broccoli, or asparagus and applesauce. I hope you all try this and enjoy it as much as my family does. This is a great recipe for people who don't like onions. I have onion haters in my family and they love this because they don't crunch the onion or taste it.

Ingredients