Meatloaf Recipe

Throughout the years, I have had a love/hate relationship with meatloaf.  I love to make meatloaf sandwiches, but just eating a piece of meatloaf?  I could easily say, "No thanks!"  A few years back, I started a mission to create a meatloaf that would make even the meatloaf naysayers want a piece.  Well, I think I have made that meatloaf.

The key to this recipe?  The herbs.  If you skip on the herbs, it won't be the same.  Please take the extra time to chop up the herbs.  It's worth it.  I promise.  Now, when asked if I want a piece of meatloaf, I respond with a, "Yes please!"

Herbs in Meatloaf

Even though chopping the herbs, onion and garlic takes a bit of time, it truly is worth it. I like that it's a meal where you put everything in pan, bake, and walk away. It's not a dinner where you have to stir, mix, or keep a close eye on.

But the true reason I make meatloaf is for the leftovers. OMG. If you have never had a meatloaf sandwich, you need one now. I grew up eating these sandwiches and always went back for seconds.

meatloaf sandwich being held

Not Your Average Meatloaf

Course dinner, lunch
Cuisine American
Keyword meatloaf
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8


  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 tablespoon chives chopped
  • 2 tablespoons parsley chopped
  • 1 teaspoon thyme leaves
  • 2 eggs
  • About 1 cup of panko If the eggs are on the larger or smaller end, you may need a bit more or a bit less. The mixture should be somewhat wet but not liquidy at all
  • ½ cup milk
  • 2 ½ teaspoons salt pepper
  • 1 (8oz.) can of tomato sauce


  1. Preheat oven to 350 degrees.
  2. In a large pan, add the oil, diced onion, and diced celery.  Next, saute for about 5 minutes or until the onions have cooked down and are partially translucent.  Then, add the garlic and continue cooking for about 2 minutes.
  3. In a large bowl, combine all of the ingredients except for the tomato sauce.  Next, put the mixture in an oiled loaf pan.  Cover the top with tomato sauce.  Bake the meatloaf for about 45-55 minutes or until the internal temperature reaches 155-160 degrees.

Recipe Notes

The next day, toast a piece of bread, smear it with mayo and mustard, place a large piece of meatloaf on top, sprinkle with a bit of salt, and enjoy.  Truly one of the easiest but most satisfying sandwiches you will ever make.

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hi, I'm leslie

Whether it's through nutrition, mindfulness, spending more time with family, setting monthly goals, or just finding the things that make us happy in life, finding balance is the ultimate goal. Join me as I try and find balance in my own life.

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