My Meatloaf Recipe makes the best meaty main dish ever! It’s never dry, always soft and tender, and so full of flavor; there’s no need to top it with a sauce. It’s known to turn non-meatloaf eaters into meatloaf fans!

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No Dry, Tasteless Meatloaf Here

I have tried many meatloaf recipes without the results I was seeking. My desire was for a soft loaf and a beefy taste enhanced with the flavors of tender onion, garlic, and peppers. Not a crunchy, tough bite in need of ketchup or a sauce to make it more palatable. Then I came across Mecelia Broussard’s recipe for My Meatloaf in the “‘Cest Bon” Recipes cookbook. It’s produced by the Vermilion Extension Homemakers Council, copyright 1968-1982.

This cookbook is a jewel! If you have one, treasure it, and if ever you can get your hands on one, don’t ever let it go. Those Louisiana women have helped me through many meals with their recipes. I’ve learned a lot from them on my cooking journey.

I first discovered the More Casserole recipe in this cookbook. If you haven’t seen my recipe for More Casserole, Cast Iron One-Pot Meal before, you ought to look it up. It’s a family favorite at our house.

After many meatloaves made from Ms. Mecelia’s recipe, I’ve changed a few things to meet the expectations I’ve always wanted. The results have brought many compliments, but my favorite is from my daughter-in-law, Jami, who said she didn’t even like meatloaf until she tasted mine.

Adding Condiments Into The Meatloaf Instead Of On Top

Ketchup is usually the topping or main ingredient to a sauce made for meatloaf. Here, it is mixed into the meat before baking. Along with ketchup, we are using mayonnaise to flavor and moisten the beef; the secrets to this delicious meatloaf.

A few other things that help moisten the meat are eggs and bread crumbs. I use Italian breadcrumbs for more flavor. So delicious!

In the original recipe, it calls for onion powder. I use fresh chopped onion, green peppers, and celery simmered together in oil until softened. The cooking brings out more of their flavors while keeping the meatloaf soft without that crunchy bite.

But there’s one veggie/herb I don’t cook, and that’s fresh parsley. Its freshness brings even more tastiness to My Meatloaf Recipe.

To flavor the meat, even more, you can use the seasonings listed in the recipe ingredients or you can add 3 teaspoons of this House Seasoning Blend. It’s a simple blend that flavors ground beef and more superbly.

And The Rest Is Simple

Now, mix all of the ingredients together. You can use your hands to ensure you get all of the flavors dispersed well without overmixing. Take a look at what overmixing ground beef does by checking out this Best Sizzle Burger Recipe.

Now it’s time to spoon it all into a loaf pan without pressing and packing, which can cause the meat to dry out. Lastly, top with slices of uncooked bacon, and bake. Easy!

An uncooked meatloaf in a loaf pan covered with bacon.

The bacon adds more taste, helping to keep all of the juices inside the meat. You’ll have to drain the grease off of the meatloaf after baking and before serving. Remove the meatloaf from the pan and place it onto a serving dish before cutting. You can cover the meatloaf with a piece of foil to keep it warm, then slice just before serving to keep it from drying out. Enjoy!

Here are more beefy recipes for easy satisfying suppers: