Comforting holiday meatloaf


Posted on August 15, 2009 at 4:35 PM

Updated Monday, Oct 19 at 6:29 PM

Holiday parties, fancy restaurant dinners and designer food may leave you craving comfort food, and what could be more comfortable than a homemade meatloaf?

In my quest, I tasted many frozen and prepared meatloaves and concluded that meatloaf is one dish you need to make at home.

TOM FOX/DMN; food styling by ANNE GREER McCANN/Special Contributor
Homemade meatloaf is a classic comfort food, especially when there are plenty of leftovers.

This is an award-winning meatloaf recipe from my friend M.B. Howard. I have taken some liberties to simplify the preparation. This is more of a "make-ahead miracle" as the recipe will make two regular meatloaves or five small ones, perfect for a dinner for two. The meatloaves freeze beautifully for several months.

I used the foil meatloaf pans for the smaller loaves and double wrapped them in foil for freezing.

You might be able to talk your butcher into combining the pork and ground beef for you, and the onions and celery (which make the meatloaf moist) are usually available at your supermarket already chopped. I used stuffing mix for the fresh bread crumbs, so all you need to do is microwave the vegetables and mix in the rest of the ingredients.

Serve the meatloaf with a purchased marinara sauce and twice-baked potatoes, which are available at Costco or many grocery stores.

Anne Greer McCann is a Dallas author and restaurant consultant. Her Web site is

2pounds coarse ground chuck
pound ground pork
2cups chopped onion
1celery stalks, chopped (about 2/3 cup)
3tablespoons butter
2teaspoons salt
1teaspoons black pepper
1tablespoon Worcestershire sauce
cup tomato ketchup
1cup stuffing mix
2large eggs, lightly beaten
1/3cup fresh minced parsley or 2 tablespoons dried parsley
Purchased marinara sauce

Preheat oven to 350 F.

Combine the ground chuck and pork in a large bowl; set aside.

Microwave the onion and celery with butter for 3 minutes on High (100 percent power). Add seasonings and Worcestershire sauce and microwave an additional 30 seconds.

Add onion mixture, ketchup, stuffing mix, eggs and parsley to the meat mixture and mix until well combined. Divide between 2 loaf pans or 5 mini loaf pans.

Bake large pans for 1 hour, 15 to 20 minutes; mini pans, 1 hour. If frozen, thaw first and bake as directed.

Let the meatloaf cool for 10 minutes, covered, then drain rendered juices and transfer the loaf to a serving platter.

Add about 1/4 cup of the meat juices to the marinara sauce. Serve with a twice-baked potato, green vegetable and the marinara sauce. Makes 10 servings.

PER SERVING: Calories 303 (18% fat) Fat 15 g (6 g sat) Cholesterol 122 mg Sodium 924 mg Fiber 1 g Carbohydrates 14 g Protein 29 g