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Meatloaf California

Meatloaf California

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
VALKARYN

VALKARYN

This is an old family recipe with a touch of Californian flair.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil.
  2. In a large bowl, mix the beef, onion, green bell pepper, celery, eggs, soy sauce, and ketchup. Season with basil, parsley, oregano, garlic powder, and 2 teaspoons pepper. Mix in 1/2 cup oats. Gradually mix in remaining oats 1/4 cup at a time until the beef mixture is firm but not stiff. Transfer to the prepared baking pan, and form into a loaf shape.
  3. In a small bowl, mix the brown sugar, ketchup, brown mustard, mesquite smoke flavoring, 1/2 teaspoon pepper, and paprika. Drizzle evenly over the meat loaf.
  4. Bake meat loaf 1 hour in the preheated oven, or to a minimum temperature of 160 degrees F (72 degrees F).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PODGER1
26

PODGER1

2/1/2006

Sorry. Have to disagree with a lot of reviewers. This was overspiced and way too sweet for us. We live in Tex Mex country and love our spice, but this entire blend of dried herbs thrown in was too overpowering. We will stick with our tried and true recipe that is more tomato and onion based.

mikita
26

mikita

1/19/2006

too much pepper? are you crazy?? this is the best meatloaf!! quite tasty. the only change I made is that I reduced the brown sugar to 2 Tablespoons instead of 1/4 cup- the first time I did made it exactly and found it a bit too sweet, last night I made it again but with the reduced amount of brown sugar- and it was perfect! I want to thank you for sharing this recipe!! it is the now the meatloaf by which all other meatloafs will be measured.

GmniDrm
25

GmniDrm

2/18/2007

Well... I ended up making this meatloaf at the last minute and changed quite a bit due to what I had in my kitchen and It was still a hit!!! First off, I doubled the recipe because I had 2.lbs of ground beef, I didn't have any bell pepper or celery, Here are my Substitutions: ~2 eggs for eggbeaters ~1/4 cup soy sauce for 1/4 worcestershire ~Dried basil/parsley/oregano/ for meatload seasoning mix ~garlic powder for garlic salt ADDED: ~1 beef boullion cube 1tbsp of liquid smoke to loaf. For sauce: I also reduced the brown sugar to 2tbsp I also doubled the sauce and glazed twice while baking and was perfect. Because it was a 2.lb loaf I baked at 375 for 1hr 15-30min. It turned out very good and didn't fall apart. I want to try this next time with ground turkey...Yummy!!!

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