Man-Catching Meat Loaf

Man-Catching Meat Loaf


"The meat loaf that made my boyfriend propose uses beef, veal, and Italian sausage."

Ingredients 1 h 25 m {{adjustedServings}} servings 516 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1742 mg
  • 70%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a skillet over medium heat. Cook and stir the onion, bell pepper, and mushrooms in the butter for 2 to 3 minutes; stir in the garlic, diced tomatoes, oregano, basil, ground mustard, curry powder, and red pepper; continue to cook until the onions are translucent and the mushrooms are golden brown, about 5 minutes; set aside.
  3. Combine the beef, veal, sausage, egg, 3 tablespoon Worcestershire sauce, 1/4 cup ketchup, mustard, and teriyaki in a bowl; mix gently with your hands. Fold in the mushroom mixture and breadcrumbs. Shape the resulting mixture into a loaf and move to a baking dish. Lay the bacon slices on top of the loaf.
  4. Bake in preheated oven for 45 minutes.
  5. While the meat loaf bakes, prepare the glaze by whisking together the 1/3 cup ketchup, 1/4 cup Worcestershire sauce, and yellow mustard in a bowl. Pour the glaze over the loaf and return to oven for another 10 minutes. Allow meat loaf to rest for 5 minutes before serving.
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Reviews 8

  1. 9 Ratings


This was delicious but my boyfriend didn't propose.

mrs. kosmos

This rating is based on changes I made to the recipe, not the recipe as written. I cooked the bacon first, then removed from pan and drained most of the fat. I left about 1 T of fat to cook veggies in instead of butter. I reduced the diced tomatoes to only 1 C. Used 1.5 lbs of lean ground beef and omitted the veal and sausage. Mixed the cooked bacon in with the meat along with the egg and condiments. I reduced the spicy mustard to 1 T only because I ran out. Next time I make this, i will not bake the glaze on, I will use it as a sauce on top when serving. The sauce is yummy and I wish it was more evenly disbursed over the meat. Also, the sauce made draining the fat off the meatloaf difficult. Every time I tipped the pan to drain the fat, sauce would fall off and splatter, making a huge mess.


awesome, better without the veal or the egg, also need to make sure the meats are extra lean...