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Savory Meatloaf (makes 2 loaves)

I like to make several meatloaves at a time as part of my Cook-Once, Eat-Twice method of cooking. This meatloaf is one of RancherMan's Faves! #TexasHomesteader

Author www.TexasHomesteader.com



  • 2 lbs ground meat (I used ground wild pork)
  • 2 carrots, shredded
  • 1 yellow onion, finely chopped
  • 1/2 bell pepper, chopped
  • 1 can chopped tomatoes, drained
  • 2 cloves garlic, pressed or minced
  • 2 cups breadcrumbs
  • 4 large eggs
  • 1 tsp salt
  • 1 tsp prepared mustard
  • 1 Tbsp Worcestershire sauce
  • Herb seasonings of choice (I like a couple of fresh stems of Thyme & a sprig of Rosemary)
  • ketchup for topping optional



  1. Into ground meat add all other ingredients except ketchup and mix with hands until all ingredients are thoroughly combined.
  2. Separate meat mixture into 2 glass loaf pans and pat into a firm loaf, gently sloping to the sides.  This helps drain off the fat.
  3. Bake in 350 degree oven for about an hour or until meat is brown & fully cooked (thermometer inserted into center of meatloaf should read 160 degrees.)

  4. Remove meatloaves from oven & spread ketchup on top of the cooked loaves and return to the oven for 10 minutes.

Recipe Notes

NOTE:  If your ground meat is very lean, it could result in a more crumbly meatloaf.  It's helpful to add another egg and 1/4 cup breadcrumbs for each pound of extra lean ground meat used