Myrna’s Meatloaf – #1 in my book

My Filipina wife taught her American husband how to make a better meatloaf loaded with flavor.

We both find it humorous that the Asian taught the American how to make a better meatloaf and the American taught the Asian how to do a better stir fry! She added vegetables to the meatloaf to enhance the texture and flavor and even though now I’m cooking it I follow her example.

  • 500g (1 pound) minced beef
  • 500g (1 pound) minced pork (chicken can be used as a substitute if desired)
  • 2 beaten eggs
  • 1/2 cup finely diced carrot (I do the vegetables in a food processor to get them very fine and save time)
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced onion
  • 1/2 cup each finely diced green, yellow and red capsicum (bell pepper)
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp seasoned salt
  • 1/2 – 3/4 cup panko

Mix all ingredients in a mixing bowl. Adjust the amount of panko until the mixture is firm but still somewhat moist.

Lightly grease a meatloaf pan (or line with foil) and press the mixture into the pan leveling it out and making sure it reaches the corners (you can also mold the mixture into a regular baking pan – if I do that I generally go for a somewhat oval shape).

Bake in a 180 c (350 f) oven for 90 minutes. Remove and cover with foil and let stand 5 -10 minutes. Uncover and cut into slices and serve.

I suggesting serving this with my garlic mashed potatoes and a fresh seasonal vegetable

Meatloaf Dinner

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