Two Loaves of Meat.

Returning to my own kitchen, I still have to say that I feel as though I always marvel at my ability to bake anything. Sure, it may not be baking loaves of bread, but baking loaves of meat still feels like a truly magical accomplishment. I’m serious! Just the other week, I tried to bake a cake, which I haven’t tried doing in a very long time. Only because I remember thinking for years up to this point that I could not bake cakes to save my dear life, but I decided to try again feeling confident with all this kitchen experience under my belt. Psh, amateur.

That turned out to be a huge disaster, a complete and total fiasco. So, instead of flour and sugar, I decided to practice baking using ground beef and vegetables. That endeavor turned out to be much less disappointing. It actually turned out perfectly fine for an all-American kind of meal. I never tasted meatloaf until my late teen years and I remember being astonished at the name and the flavor. It wasn’t until even more recently that I realized how simple and inexpensive it could be to make. Oh, the wonderful simplicities in life.

It is a terrific entree for a dinner party. Both sweet and savory, succulent and full-flavored, this meatloaf is a winner for all. I believe that knowing how to make a good meatloaf should be a staple in anyone’s kitchen. It’s a quick fix for a hearty meal and it serves over a handful of hungry people. While baking meatloaf seems relatively straightforward and fool-proof, I’m hoping that after some much needed practice, my cake-baking will be as up to par.

Adapted from Alton Brown & Paula Dean (combination of two recipes)
Makes 2 loaves


3 lbs ground beef
2 eggs
1 cup bread crumbs
1 onion, diced
4 cloves garlic, minced
1 bell pepper, diced
1 carrot, peeled and diced
2 tbs butter
2 tspns worcestershire sauce
1 cup ketchup
salt/pepper/cumin, to taste

For Glaze:

1 cup ketchup
1/4 cup packed brown sugar
2 tbspn honey
2 tspn cumin (optional)
2 tbspn dijon mustard
2 tbspn sriracha sauce (hot sauce)


Pre-heat oven to 350 degrees F.
Meanwhile, melt butter in a saucepan over stove. Sautee the diced vegetables and ketchup. Set aside.
Combine and mix vegetables and meat in large bowl, add the eggs and bread crumbs and place into two baking pans and shape into loaves. Place both in oven.
Combine the glaze ingredients and brush over both meatloaves after they have been in the oven for 10 minutes.
Bake for another hour or so.


  1. Monica

    Ahh I just go homesick. My mom used to make me meatloaves exactly like this! Minus the cumin though because she has no idea what that is haha Aww…:(

  2. ginny

    I HATE KOGI but i loveeeeee meatloaf! can u please u make me someeeeeeeee
    i miss youuuu btw. please come to meeeee

  3. Pingback: The Everything SoonDuBu (모듬 순두부). » Hungry to Happy

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