There are a million meatloaf recipes from the classics to grandma’s favorite. Are you ready for another one? Why is this recipe so different and so good? One reason is that I made fresh bread crumbs from rye bread! ( It was the only bread in the house.) The result was truly fantastic. “Necessity is the mother of invention.”
Ingredients
- 1 cup fine fresh breadcrumbs (from 6 slices rye bread. How to make it. .see below)
- 1 medium onion, coarsely chopped
- 1 celery stick, coarsely chopped (entire celery with leaves on – if you have it)
- 4-5 garlic cloves
- 2 tablespoons grape seed oil (or – your preferred cooking oil ),
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef chuck, preferably 20% fat
- 1/2 pound ground pork ( half beef and half pork works well too)
- 1/3 of a Nutmeg -grated
- 2 large eggs
- 1/2 cup ketchup, divided
Instructions
- Position rack in center of oven; preheat to 350°F. Prepare baking sheet with 2 buttered pyrex or loaf tins.
- Place fine ‘Rye Bread’ crumbs at the bottom of a large mixing bowl.(preferable stainless steel).
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can chop by hand.)
- Heat oil in a large skillet over medium heat, add onion celery, garlic, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper to breadcrumb mixture. Mix with your hands to combine. Then, add cooled onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Mix to blend. (Please wear disposable gloves while mixing.) Note: Dividing the salt and pepper gives a more even distribution.
- Form meatloaf mixture into a long, lightly-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing.
BREAD CRUMB INSTRUCTIONS: To make a fine crumb with fresh breadcrumbs, preheat oven to 300°F. Place 6 slices rye, marble rye or light rye bread on a baking sheet. Bake until completely dry and just beginning to turn toasty golden brown, 15–20 minutes. Allow to cool slightly. Then, pulse in a food processor to get a fine crumb.
Nutmeg
Nutmeg comes from the seed of the Myristica fragrans tree. Indonesia produces the majority of the world’s nutmeg. The spice flavors many dishes, both savory and sweet, in cuisine across the globe. Nutmeg is a rich source of antioxidants, which help protect against the signs of aging and serious conditions such as cancer, heart disease, and liver disease.
VARIATIONS
- Instead of ketchup you can use a mushroom gravy. Add mushrooms 🍄 to the meatloaf and also have it as a topping in a white sauce. 🍄
- Certified Organic beef; no antibiotics or growth hormones added. Grain fed or grass fed cows.
- Plant based meat substitute.
- Pasture raised pork. No- GMO. Free of antibiotics and hormones.
Let me know how you made out! Share with your friends and Face Book and twitter! Sharing is caring! ☺️❤️😏
Meatloaf Muffins – Trending
Very cute. Same recipe placed in muffin tins. Less cooking time. I have not made this version. If you are adventurous, you might want to try it out. Let me know how they turn out! ☺️
PRINT RECIPE -Click “print” below ⬇️
Meatloaf
INGREDIENTS
1 cup fine fresh breadcrumbs (from 6 slices rye bread. How to make it. .see below)
1 medium onion, coarsely chopped
1 celery stick, coarsely chopped (entire celery with leaves on – if you have it)
4-5 garlic cloves
2 tablespoons grape seed oil (or – your preferred cooking oil ),
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 pounds ground beef chuck, preferably 20% fat
1/2 pound ground pork ( half beef and half pork works well too)
1/3 of a Nutmeg -grated
2 large eggs
1/2 cup ketchup, divided
INSTRUCTIONS:
- Position rack in center of oven; preheat to 350°F. Prepare baking sheet with 2 buttered pyrex or loaf tins.
- Place fine ‘Rye Bread’ crumbs at the bottom of a large mixing bowl.(preferable stainless steel).
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can chop by hand.)
- Heat oil in a large skillet over medium heat, add onion celery, garlic, stirring occasionally, until softened, 5-7 minutes.
- Remove from heat, stir in Worcestershire. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper to breadcrumb mixture. Mix with your hands to combine. Then, add cooled onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Mix to blend. (optional: Wear disposable gloves while mixing.)
Note: Dividing the salt and pepper gives a more even distribution. - Form meatloaf mixture into a long, lightly-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup.
- Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing.
Simply Splendid Food 
Just looking at a meatloaf brings back memories of childhood!
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I know!!!❤️ Something nice for chilly nights ahead.
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Delicious looking loaf. There is indeed always to one more recipe.
The use of rye bread sounds so good. I need to give it a try. And nutmeg is always a great addition. 🙂
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Yes, nutmeg is good. I was so surprised how it turned out. I got some raised eyebrows and smiles when I served it. My sister took it for lunch the next day as a sandwich. Rye bread has flavour and worked amazingly well. Something new! 🍀
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These small discoveries are so much fun. 🙂
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I can’t wait to try your version. I’m curious, did you use a dark or light rye and was it seeded?
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I used marble rye..no seeds. Let me know how it worked out. A TIP you might already know is that I try to lightly mix as much as possible. No squishing the ground meats. To prevent the meatloaf from beinging dense. Cheers! 👍
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Thanks, I’m definitely going to give it a try and yes, if you want a tender meatloaf you must not over mix. 😊
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Sounds yummy! I have never used Worcester sauce. I will definitely add it to my recipe where I use oatmeal, bell pepper and garlic. I hope you are having a splendid week readying for the holidays.
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I’ve never tried oatmeal or bell pepper! I will have to give it a go. I got some garlic from a local farmer here in ontario. I so wish I discovered him earlier. Outstanding. Yes, the holidays are storming in. I have opted out from attending events except going to my sisters for xmas eve dinner. I am requesting roasted garlic appetiser!!! Keeps the bad bugs away?!💝🎄🎉
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The egg has always kept my meatloaf with bellpepprs and oats together. I then cover it with a garlic spiced tomato sauce. Cheers! 💞🌺🌲💞
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Looks/sounds so good😍 Especially homemade bread crumbs(RYE!? ) sounds…OMG I’m sold😂 Muffin version sounds good too, I think I’d give it try when I made meatloaf(with plant based meat version). I’m sure I’ll have leftover ingredients so mini version will bring another joy😋💕✨
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I really like the plant based ‘meats’. They are so tasty. Good call on the healthy substitute! I will be making it for sure! 💞
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😋
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