Meatloaf California Recipe -
Meatloaf California Recipe

Meatloaf California

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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).
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Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Feb 01, 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.


52 Ratings

Feb 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 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!!!

Feb 22, 2008

Edible. Might have given this 3 stars on taste and texture as it was spicy and moist but the presentation was unimpressive - looked like baked dog food and the recipe required a whole lot more prep than the finished product warranted.

Jul 09, 2009

it was good but very spicy and the taste of all those dried herbs was overpowering. I won't make it again this way.

Jun 15, 2010

Made the meatloaf itself, but without the glaze on top. (Served it with tomato gravy instead) Needed another egg to hold it together better, but had a fabulous flavor that my entire family enjoyed. Will make this again.

Oct 30, 2008

Mmmmm, I just finished off the leftovers for lunch. Very good, even my picky daughter liked it. I thought my son would love it but he was upset by the veggies showing so I will chop them smaller in the food processor next time. I also only had one egg and doubled the recipe but loved it even though it fell apart! I did cut the sugar in half and used half yellow mustard instead of all brown just for kid appeal. Thanks!

Jul 14, 2007

Best meatloaf I've ever had!!!


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 788 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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