This is a really great Meatloaf!
I know there are still a lot of people out there with bad meatloaf memories from their past.
It seems like overcoming an old visual and taste memory would be difficult, but this meatloaf is good enough to do just that!
I got the original recipe for this meatloaf many years ago from my Mom.
Mom’s didn’t have as many grated vegies and she only had regular meatloaf pans.
The pans that I use are two layered- the top pan that the meatloaf sits in to cook has holes in the bottom so the fat and excess liquid drains into the bottom pan.
The meatloaf turns out nice and moist because of all of the grated vegies in it. It is not fatty tasting at all because that goopy fat that would usually accumulate under the meatloaf all drains out.
I found these pans for sale on amazon.com and have them in my store here on my blog. The pans are a little pricey at $11.93 per set (you need 2 sets of 2 pans for my recipe), but they really do make the difference for a great meatloaf.
These pans have a thicker nonstick coating than the less expensive brands you might find at a department store. I tried the others first and they didn’t last very long before the coating started coming off, even though I am always gentle when I hand wash them.
This recipe makes 2 meatloaves that are about 4 inches high. It is great cold the next day by itself or on a sandwich, or you can reheat it gently in a pan.
I have even used this leftover meatloaf as part of a filling for stuffed mushrooms! My husband also used it one time as a topping for bruschetta.
Keep watching for me to post more meatloaf recipes- I have a lot more ideas! I have been jotting down notes about different ethnic flavor directions to go and even using different meats.
The next meatloaf recipe that I will be posting is made with Italian sausage and spinach- it’s great too!
When I get really brave I will attempt an all vegie meatloaf!
This recipe makes 2 meatloaves*
Preheat oven to 400 degrees
Mix all ingredients in large bowl, then add ground beef.
2 eggs, beaten
3 Tblsp tomato paste mixed with 1/4 cup water
1 Tblsp jalapeno salsa (I use Trader Joes)
3 Tblsp instant rice
2 Tblsp grated Reggiano cheese (the wedges from Costco are really good!)
3/4 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3/4 cup onion, chopped fine
1/2 cup carrot, grated
1/2 cup potato, grated
1/2 cup zucchini, grated
2 pounds ground beef (I use 87% lean)
Mix everything well then place beef mixture in 2 meatloaf pans.
Spread the tops of the meatloaf with catsup- this is important!
Bake 30 minutes at 400 degrees.
*I use a special 2 layered meatloaf pan that allows the fat and excess moisture to drain away from the meatloaf- it makes all the difference!
I found these pans on amazon.com and have them in my store on my recipe blog at www.andreaskitchen.net
I will be listing lots more meatloaf recipes on my blog in the future- you will be glad to have the pans!
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I’ve been looking for ways to make meatballs and meatloaf without any “white stuff” in them – any grain, rice, potato – do you think this would work without the 3 T of rice?
Hi Carrie,
I don’t think it would change much to delete the rice since it is only really 1- 1/2 Tblsp per meatloaf.
Thanks for your question!
This looks amazing! Where did you get such a useful pan? I’ll try it!
Congrats on new blog! You are obviously creative in many ways!!!
Thank you Dee! I bought my pans at a local gourmet shop but I found them cheaper on amazon.com and now offer them in my store on my blog. I have another meatloaf recipe that I will be posting too- it is a combination of ground beef and Italian sausage and it has spinach and sun dried tomatoes in it. Yum!
found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later
I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.
If you don’t have the special pans, you can make a little “meatloaf lifter”. Take about 2(+) feet of aluminum foil and kind of squish it into a “snake and coil it to size it under your loaf. You may need to make a couple of them depending on how big your loaf is. I also use this method when roasting a chicken or if you bake meat in a crock pot. It lifts the meat up out of the grease like an inch or so.
Hi Melinda,
Thanks for your comment! This meatloaf is a little “softer” and less bound together than others because of all of the vegies- I would be curious if it would hold together with this method. Let me know how it works!
Love this recipe! I made it this week and it was great. I cut the ingredients in half and changed the jalapeño salsa to chopped jalapeño, thats all I had.
Thanks Kerry! I will be posting more meatloaf recipes soon! It is almost cool enough in AZ to turn the oven on again! That is my main reason for looking forward to autumn and winter (oh, and so I can wear my angora sweaters!)