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Momma Shea's Best Ever Meatloaf!

Momma Shea's Best Ever Meatloaf!

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 55 m


This meatloaf is so moist and mouth watering, you will want seconds even if you can't fit any more in. Also makes amazing next day sandwiches. Mmmmmm..

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place the onion, carrots, and water into a blender. Cover, and puree until smooth, adding more water if needed.
  3. In a large bowl, combine the ground chuck, pork, matzo meal, and eggs. Stir in the onion and carrot puree a little at a time until the meat mixture holds its shape (you may not need all the puree). Season with garlic, salt, and black pepper.
  4. Shape the meat mixture into a loaf and transfer to a baking dish. Pour the browning sauce and any remaining onion puree on top of the loaf. Fill baking dish with about 2-inches of water, then cover with aluminum foil.
  5. Bake in the preheated oven until loaf is no longer pink in the center, about 1 hour and 20 minutes. Remove the foil and pour ketchup in a zig-zag shape over the loaf during the last 15 minutes of baking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meat loaf to rest for 15 minutes before slicing and serving.
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Loved it! The puree is a great way to hide veggies from the kids..... I added bell pepper and garlic to the puree and used V8 instead of ketchup. Thank you for the recipe!



1/7/2012 8D

winkmarino ; )

winkmarino ; )


I have made all kinds of different meatloaves, from thankgiving style turkey to plain and simple. I think this may be my new fav. I halved the recipe, using organic grass-fed beef, organic bread crumbs, I still used 2 carrots, halved all other ingredients kept everything else the same.It's def. a keeper!

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