This classic homemade meatloaf recipe combines ground beef, ground pork, onion, bell pepper, and flavorful seasonings for a hearty, comforting dish. The mixture is enriched with eggs and ketchup, lightly spiced with chili powder, oregano, and basil, and baked until perfectly tender. A savory gravy made from browned shortening, flour, and strained tomatoes completes the dish. It’s a timeless favorite for family dinners, potlucks, and cozy weeknight meals.
Ingredients
- ¾ lb ground beef
- ½ lb ground pork
- 1 onion (small, finely chopped)
- 2 strips bell pepper (finely chopped)
- 2 eggs (large )
- 2 tbsp ketchup
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp chili powder
- ¼ tsp oregano
- ¼ tsp basil
- 1 dash Accent seasoning (msg, optional)
- 2 tbsp shortening
- 2 tbsp all-purpose flour
- 15 oz tomatoes (1 can, strained)
Instructions
Step 1: Prepare the Meatloaf Mixture
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine ground beef, ground pork, onion, bell pepper, eggs, ketchup, salt, pepper, chili powder, oregano, and basil.
- Mix gently until just combined—avoid overmixing.
Step 2: Shape and Bake
- Shape the meat mixture into a loaf and place it into a greased loaf pan or baking dish.
- Bake uncovered for 1 hour, or until the internal temperature reaches 160°F.
Step 3: Make the Gravy
- While the meatloaf bakes, melt shortening in a skillet over medium heat.
- Stir in flour and cook until golden brown, forming a roux.
- Slowly whisk in the strained tomatoes and cook until the gravy thickens.
Step 4: Serve
- Slice the meatloaf and serve topped with tomato gravy.
Tips
- Use a mix of 80/20 ground beef for moisture and flavor.
- Substitute ketchup with chili sauce for a tangier loaf.
- Add breadcrumbs or crushed crackers if you prefer a firmer texture.
- Top with extra ketchup during the last 15 minutes for a glossy glaze.
- Mix ingredients lightly to keep the loaf tender; avoid overworking the meat.
- Add minced garlic for a deeper savory flavor.
- Use leaner pork or omit pork entirely if preferred.
- Let the meatloaf rest 5–10 minutes before slicing to hold its shape.
- Serve with mashed potatoes or over buttered noodles for a classic plate.
Nutrition
Calories: 340kcalCarbohydrates: 8gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 120mgSodium: 530mgPotassium: 520mgFiber: 2gSugar: 5gVitamin A: 750IUVitamin C: 22mgCalcium: 40mgIron: 3.2mg
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