I am not sure why, but I HATED meatloaf growing up. Then in my mid-20’s I started coming around. And when Robbbbbb moved in with me, I decided to make it for him since he loved it. Lo and behold, I started liking it, too. For the longest time, I was using my mom’s meatloaf recipe. She got her recipe from Joy of Cooking. It was a good basic meatloaf. It tasted good, it was easy, and always pleased.
I believe I was on Facebook talking about how I was about to make some meatloaf. And my dear friend, Maureen Schoolman, chimed in and challenged me saying HER meatloaf was the best. I scoffed at the idea, but asked for her recipe to give it a whirl. Let me tell you, this recipe is NOT to be doubted. I knew after making it the first time, that this was the BEST meatloaf I’ve ever had (except for this amazing Italian stuffed meatloaf recipe my mom has). The mixture of sautéed veggies, spicy sausage, and ground beef is just to die for. I tweaked her recipe ever so slightly to satisfy our tastes.
Maureen’s meatloaf starts off by INSISTING that you chop the vegetables for this recipe VERY FINE. And I put mine through the food processor to ensure they’re REALLY ground up.
Simple ingredients...
Veggies Sauteeing
Then the veggies are sautéed for a while to get them all soft and release all their flavors.
Add Spices
Then you add some seasonings and sauce to the sauteéd veggies.
The mixture
Meanwhile, you combine the beef, sausage, oats, eggs, and parsley in a bowl. Then you add the sautéed vegetable mix into the bowl of meat and combine thoroughly.
Ready to Bake
Pour a lil ketchup on top of the loaf, and put into the oven!
Mmmmmm, Loafy Goodness
Meatlaf with a Yorkshire Pudding
Check out that yummy goodness. I have it paired with a Yorkshire Pudding which was a perfect choice! Dont worry – I’ll post the yorkshire pudding recipe soon enough.
Thank you so much for challenging me on my boring, basic meatloaf, Maureen. Your meatloaf totally kicks my meatloaf’s butt – and I am glad 🙂
Meatloaf
Maureen Schoolman’s Meat Loaf
• 1 ½ cup of finely* chopped onion
• 1 celery rib, chopped fine*
• 1 Tbsp minced garlic
• 1 carrot, chopped fine*
• 2 Tbsp canola oil
• 1 1/2 tsp freshly ground pepper
• 2 tsp Worscestershire sauce
• 2/3 cup ketchup
• 1 1/2 pounds of extra lean ground beef
• 1/2 pound of spicy hot sausage (I usually use a pound)
• 1 cup fresh rolled oats
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
1. Preheat oven to 350 degrees F
2. In a large heavy skillet cook the onion, celery, carrot and garlic in oil, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3. In a large bowl, combine the meats, eggs, vegetables, oats, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4. Bake the meatloaf in the oven for 1 hour.
* When it calls for ‘finely’ chopped, really, really finely chop. it makes a difference! I use my food processor.
A Sliver Of Each 
I am making this tonight. i can’t wait to serve it!
Wooohooooooo!!!!!!!!!! That is a stellar choice 🙂
mmmmm I looooooove meatloaf, always have. I never tried it with veggies, interesting. I have check on oats, since I have now gone gluten free. Yes I’m one of those. hahahahaha
I’m also sure you used your sausage from the sausage party correct? 🙂
Sounds YUMMY!! I might have to try with Turkey instead of beef, but keep the sausage to keep it a wee bit healthier. Love you blog laura!!
Be careful doing a direct swap of turkey for beef, bethie! turkey dries out and doesnt shrink down like beef does. Might be better to incorporate some sausage into a similar turkey meatloaf recipe to get the taste but make sure it chemically works out.
i am SO excited to have my name attached to your blog, laura!! i want to add that since my daughter was here and said she didn’t want sausage, i tried 2 variations. for the first, i just used ground lean pork instead of the sausace and for the 2nd time i just [more] extra lean ground sirloin. we ended up much preferring the later just because of the fact that the ground sirlon feels ‘healthier’ than the ground pork. what i do to make up for the lost spices from the yummy sausages is add red pepper flakes and more ground black pepper. i have no idea how much i put in, but it’s a few shakes, and it’s fanTAStic, tastes exactly the same spice-wise as the sausage.
again, i’m so proud to be a part of your blog!! and i’m having a julia child moment: bon appetit!
oh wow maureen – that definitely sounds good, too. i plan to use my own homemade sausage at some point. i have to make more of it first. thanks for providing another alternative. your meatloaf rocks 🙂
I can attest that this is possibly the best meatloaf recipe going.