Recipe by cherrysprk
"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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carrots, cut in half
water, or as needed
salt and ground black pepper to taste
1/2 (4 fluid ounce) bottle
browning sauce (such as GravyMaster®)
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!
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.
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!
This is our favorite meatloaf!! Loved the pureed vegetables. It has great flavor and is sooooo moist! I wouldn't change anything.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Momma Shea's Best Ever Meatloaf!
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 155
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