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Meatloaf, mashed potatoes & peas. The all-American meal.

I realized this weekend that I hadn’t made meatloaf in ages. I made some today, and I always make a double recipe so there’s an extra one for the freezer for another meal.

The ultimate comfort food for me and my family. My recipe comes straight from my mother, and it’s more like a really large swedish meatball than some of the more American-style meatloaf’s I’ve had. There’s no ketchup in the recipe. It’s not covered in BBQ sauce or bacon. It’s delicious to us. I always serve it with mashed potatoes and peas. One of my favorite ways to eat it is as leftovers. I warm a slice in the microwave and put it on tasted rye bread. Yummm.


Yield: 2 meatloaf’s that should serve 6-8 people.

    • 2 pounds ground beef
    • 3 pounds meatloaf mix (ground beef, pork & veal)
    • 1 cup very finely chopped parsely (I grind mine in the food processor)
    • 1-3/4 cups finely diced onion
    • 3/4 cup Italian seasoned breadcrumbs (I use Progresso)
    • 1 teaspoon salt
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon seasoned salt
    • 2 eggs
    • 1/4 cup heavy cream

Preheat oven to 350 degrees. Add the ground beef and meatloaf mix to a very large bowl.

To this add the parsley and onion.

Then add the breadcrumbs, salt, pepper, seasoned salt, eggs, and heavy cream.

Wash your hands well, roll your sleeves up, and dive into the bowl with both hands. Mix it, mash it, squish it between your fingers.

Season with a little more seasoned salt and pepper to taste.

Divide the mixture in two as evenly as you can, and shape them into loaves.

Now I put one in a baking pan and wrap the other carefully in plastic wrap, label it, and stick it in the freezer for another day. If you’re feeding a crowd and want to use the whole recipe, still form two loaves. One giant meatloaf probably wouldn’t cook properly — the inside would still be raw and the outside would be dry.

Bake on the center rack for 75 to 90 minutes, or until the center reaches a temperature of 165 degrees. Remove from oven, cover with foil, and let rest for 10 minutes. Slice and serve immediately.

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