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A cooked meatloaf in a loaf pan covered with bacon.

My Meatloaf Recipe

The best meatloaf that’s never dry, always tender, and has so much flavor there’s no need to top it with a sauce. 

  • Total Time: 1 1/2 hours
  • Yield: 8 slices 1x


  • 2 tablespoons cooking oil
  • 1/2 cup chopped onions
  • 1/3 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 pounds ground beef
  • 1/4 cup Italian bread crumbs
  • 2 eggs
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 cup ketchup
  • 1/4 cup mayonnaise
  • 2 teaspoons salt
  • 1 teaspoon granulated garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 bacon strips


  1. Heat oil in a medium-sized skillet and saute onions, peppers, and celery until tender, set aside to cool for 10 minutes.
  2. Preheat oven to 350˚.
  3. Add meat and cooked vegetables with the remaining ingredients except for the bacon into a large mixing bowl.
  4. Mix together with a spoon or with your hands until ingredients are thoroughly combined without handling too much.
  5. Place into a 9″ x 5″ loaf pan and top with bacon strips.
  6. Bake in preheated oven for 60 minutes, remove from oven.
  7. Drain grease from the pan.
  8. Remove meatloaf, and place onto a cutting board, slice into 8 serving pieces, serve.


  • Don’t overmix the meat with the rest of the ingredients; overmixing can toughen the meat.
  • Don’t pack the meat into the loaf pan; that can cause the meatloaf to dry out.
  • If you must, serve with a smoky barbecue sauce or a mixture of half  A-1 sauce and half Heinz 57 Sauce.
  • Author: Louisiana Woman
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: meatloaf, meatloaf recipe

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