Momma Shea's Best Ever Meatloaf! Recipe -
Momma Shea's Best Ever Meatloaf! Recipe
  • READY IN ABOUT 2 hrs

Momma Shea's Best Ever Meatloaf!

Recipe by  

"This meatloaf is so moist and mouth watering, you will want seconds even if you can't fit any more in. Also makes amazing next day sandwiches. Mmmmmm.."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 55 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place the onion, carrots, and water into a blender. Cover, and puree until smooth, adding more water if needed.
  3. In a large bowl, combine the ground chuck, pork, matzo meal, and eggs. Stir in the onion and carrot puree a little at a time until the meat mixture holds its shape (you may not need all the puree). Season with garlic, salt, and black pepper.
  4. Shape the meat mixture into a loaf and transfer to a baking dish. Pour the browning sauce and any remaining onion puree on top of the loaf. Fill baking dish with about 2-inches of water, then cover with aluminum foil.
  5. Bake in the preheated oven until loaf is no longer pink in the center, about 1 hour and 20 minutes. Remove the foil and pour ketchup in a zig-zag shape over the loaf during the last 15 minutes of baking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meat loaf to rest for 15 minutes before slicing and serving.
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  • Cook's Note
  • This goes great with halved red skin potatoes. Cook them around the meatloaf in the water. Or serve with garlic mashed potatoes and corn and broccoli, or asparagus and applesauce. I hope you all try this and enjoy it as much as my family does. This is a great recipe for people who don't like onions. I have onion haters in my family and they love this because they don't crunch the onion or taste it.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2012

Loved it! The puree is a great way to hide veggies from the kids..... I added bell pepper and garlic to the puree and used V8 instead of ketchup. Thank you for the recipe!

Most Helpful Critical Review
Sep 29, 2012

Frankly, I missed the soft crumbly meat and texture of onions, bell peppers and celery. This was just okay for me. The texture is firm. With 2 pounds of meat and 2 cups of matzo that expands it makes a very large meatloaf. It is sort of like a French country pate. It did make great sandwiches spiced up with condements. Would be great as a sandwich buffet item.


10 Ratings

Jan 07, 2012 8D

Aug 08, 2012

I have made all kinds of different meatloaves, from thankgiving style turkey to plain and simple. I think this may be my new fav. I halved the recipe, using organic grass-fed beef, organic bread crumbs, I still used 2 carrots, halved all other ingredients kept everything else the same.It's def. a keeper!

Oct 17, 2012

This is our favorite meatloaf!! Loved the pureed vegetables. It has great flavor and is sooooo moist! I wouldn't change anything.

Oct 25, 2013

Had friends over for a comfort food dinner on a cold Oct evening....this was a great hit. One guest said, "this is the best meatloaf I've ever had" the others agreed. I must say it was the best I ever made. My husband was looking for leftovers for breakfast the next morning.

Apr 25, 2015

I think this is the best meatloaf I've ever made. It's definitely a keeper. So flavorful. The puréed vegetables is a good idea for picky kids like mine. They will never know it's in it. Thank you for sharing.

Feb 02, 2014

Killer meatloaf! Mmmmm!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 188 mg
  • 8%

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

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