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Old Fashioned Meatloaf 1

Do you have a hankering for GREAT old fashioned meatloaf? Well, here you have it!

This meatloaf is moist, tender, meaty, lean,  full of flavor and just plain comfort food.

The topping is a huge bonus for a perfect finish.

A bit of surprise of hhhmmm, what’s that in there, with a whole lot of yumminess slathered on top.

When it’s baked on top it caramelizes and is incredible. Seriously, this is fabulous and perfect for a night in, or to impress your company.

Give it a try!

Moist Old Fashioned Meatloaf


1   1/2 lbs. lean hamburger (80%-90% is best)

1 medium onion, chopped

1/2 bell pepper, chopped

1 – 2 Tbl. chopped garlic, to taste

2 Tbl. butter

1 egg

2/3 cup milk

1/3 cup grated carrot (makes the meatloaf incredibly moist)

2/3 cup dried Italian bread crumbs

1/2 cup Parmesan cheese, grated

1 Tbl. Worcestershire sauce

1 Tbl. balsamic vinegar

1 tsp. Montreal Steak seasoning

1 tsp. beef bouillon

1/2 tsp. basil

1/2 tsp. hot sauce  



1/3 cup brown sugar

3 Tbl. mustard (dijon is great for this topping)

1/2 cup ketchup   



Heat oven to 350 degrees

Line the bottom of a 5×9″ loaf pan with parchment paper if desired – but makes it so much easier to take out for serving.

Lightly coat the pan with spray release. 

Old Fashioned Meatloaf


In a fry pan or skillet, add the butter and cook the onion and green pepper until tender and the onion is almost clear.

The reason for this step is to avoid biting into an almost raw piece of onion or pepper.Old Fashioned Meatloaf Add in the garlic and cook 1 more minute. This takes the edge off of the garlic.Old Fashioned Meatloaf In a large bowl combine the ground beef, cooked onion-bell pepper and garlic mixture, egg, milk, grated carrot, bread crumbs, grated parmesan cheese, Worcestershire sauce, balsamic vinegar, Montreal steak seasoning, basil, bouillon, and hot sauce. Old Fashioned MeatloafMix mixture well, I like to use the disposable gloves for this step.Old Fashioned Meatloaf Put the meat mixture into the prepared loaf pan, pat it evenly, and slightly compressed.  


Topping: In a small bowl combine the ketchup, brown sugar, and mustard and mix well.Old Fashioned Meatloaf Pour over the meat mixture in the pan. Old Fashioned Meatloaf

Bake until internal temperature reaches 180 degrees, which will be approximately 45 minutes to 1 hour, depending on your oven and the size of pan you used.

Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour it off, using caution not to burn yourself.

Slice and serve. DSC_2603- editCarrie Groneman’s original recipe.

Copyright Carrie Groneman, A Mother’s Shadow. 2014, 2022

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  • I do love meatloaf! I have never tried it with green peppers but it sounds like a good addition. Pinning! Thanks for posting on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

  • Maria says:

    This meatloaf looks so good and so moist! I love meatloaf but my husband doesn’t, so I rarely make it 🙁 I’m thinking it’s about time to make some again!!!! This is making me so hungry for some!!!

  • Betty Taylor says:

    This looks like a delicious meatloaf! I am thankful that you shared it with us on the Four Seasons Blog Hop. I am pinning this!

    • Chef Jose says:

      Make a lot of different meatloafs, and this might be the Best! It is Moist, and flavorful ! Don’t omit anything and you will be awarded with a fantastic meal ! Now and again I use a Combo of half beef and half pork ! Also quite Tasty !

      • Carrie Groneman says:

        I am so glad you enjoy this recipe! Thank you for stopping by and sharing your experience in making this meatloaf, that means a lot. I’ll have to try the combo of half beef and half pork, that does sound scrumptious.

        • Beth cushing says:

          Is there nutritional info on this dish?

          • Carrie Groneman says:

            Hello, No, I don’t have nutritional information, I’m so sorry about that. I’m hoping to have more options available on my recipes.

  • Thanks so much for sharing with Wednesday’s Adorned From Above Link Party.
    Debi and Charly @ Adorned From Above

  • renee says:

    I am always on the lookout for new meatloaf recipes, I am going to try this tomorrow night 🙂

  • Kathryn says:

    I need a new meatloaf recipe, Carrie! Pinning. Can’t wait to make it!

  • This meatloaf recipe looks like it would be quite flavorful with the green pepper and garlic in it. I may have to try this!

  • lynn says:

    Hi Carrie, I gave up years ago trying to make meatloaf…mine were always tasteless and dry. And as fate may have it, my husband LOVES meatloaf. So, I am delighted to have your recipe. This will surely make Terry a very happy man. Pinning for dinner this week.!

    Wishing you a wonderful weekend.


  • Carrie, This sounds fantastic! I have always loved meatloaf and so do the kiddos. This made me realize I haven’t made it forever, though! I pinned this so I can make it next week! (I also stumbled and G+’d)

    Thanks so much!
    Blessings and smiles,

  • Catherine B says:

    I made this last night and wow, it was delicious! It was super moist and had an amazing flavor. I was nervous about the carrots, but you can’t even taste them. This is going to be my go to meatloaf recipe from now on.

    The only adjustment I had to make was upping the temperature to 435 for an additional 40 minutes, but I think that could’ve been the pan I used. I think next time I will use a bigger pan so it can be spread out more.

    • That is good to know about the temperature adjustment and thank you for letting us know! I’m so glad you enjoyed this recipe of mine and I think I’ll make it myself this week….craving it now:) I appreciate your time to stop by.

  • Alice says:

    Made this tonight and it was yummy. Only change I made was, because I didn’t have dry bread crumbs I used oats instead. Very moist and tasty recipe.

  • Tecia says:

    This recipe is wonderful, thank you for sharing. I love meatloaf and this one has gotten rave reviews every time I serve it.

  • Judy says:

    Omg I just made this and it was awesome. The only changes I made was to add mozzarella cheese because I thought I saw cheese in one of pictures. We also cooked this on our traeger. It was soooooo good. My husband said you saved this right. I told him definitely . Will be making this quite often. Thank you so much for the receipe!

    • Carrie Groneman says:

      That is the BEST idea ever!!! We are going to give that a try and thank you for such a brilliant cooking method to change up the meatloaf. You are a culinary genius. I can’t wait to make this myself now:)

  • Cynthia says:

    This meatloaf was the best I’ve ever made. Just by adding the sweet shredded carrot made a huge difference in the flavor. The balsamic and Worcestershire sauce helped add lots of interest. This was wonderful for a Sunday dinner. Thank you for sharing. Happy Holidays.

    • Carrie Groneman says:

      I’m SO glad you liked it! It is really good we think too. I appreciate your kind words so much. Happy Holidays to you and yours also.

  • Brenda says:

    This was the second time I made it, use 1/2# of ground pork with the 90% ground beef. We enjoins it completely!

    • Carrie Groneman says:

      That is a great idea to mix the pork and the ground beef! Thank you for that tip and it’s wonderful to hear that you enjoyed it as much as we do. Happy eating:)

  • Inez says:

    I used to use a can of vegetable soup but must have low salt now. This looks like a great alternative. Will use salt free seasoning like Mrs Dash, no salt bullion, oatmeal with Italian seasoning. Thank you.
    Most other meatloaf recipes are terribly dry and tasteless and not worth trying. Bring on the veggies!

    • Carrie Groneman says:

      I hope you like this meatloaf recipe and I love how you can adapt it to make it best for you. Let us know how it turns out please

  • Neal says:

    Sounds great and going to make it tomorrow. In your pictures, the one where you are putting everything into the bowl, one thing in the bowl looks like possibly some shredded cheese. Is that something you added but don’t have in the ingredients?

    • Carrie Groneman says:

      Hello! So glad you are going to try this amazing recipe. What you see are the shredded carrots. Hope you enjoy this as much as we do:)

      • Linda williams says:

        I had the same question. The picture of your mixing bowl shows orange grated carrots on the left and something that looks exactly like white grated mozzarella on the right. Is it cheese? I was going to make this one tonight but am a little confused!

        • Carrie Groneman says:

          Hi Linda, THANk YOU for asking because I did forget to list the parmesan cheese! I’ll put that in the ingredient list right now. 1/2 cup of grated parmesan. Thanks to you and others who brought this to my attention:)

  • Candice says:

    This is the best meatloaf I have ever made. The carrots and bell pepper make it so juicy and the cheese gives it a little tang. Thank you for aharing.

    • Carrie Groneman says:

      That’s wonderful! I am so glad you enjoy the meatloaf. I’m happy dancin after reading this. Thank you for your time to stop by.

  • Diane says:

    Carrie, this is the first actual recipe I have followed making meatloaf. For 50 years I have just made up my own recipe and thought it was so good. Well, now I see the benefit of an expert recipe. We both loved it! It was perfectly cooked in 45 minutes and the glaze was outstanding. We decided this would be an every two weeks menu item. Hubby had a meatloaf sandwich the next day and puppy had meatloaf sprinkled in her eggs for a couple of mornings. They were happy campers! Thanks for sharing.

    • Carrie Groneman says:

      Diane, you made my day! Thank you for this sweet review. We love this recipe too, and I’m so glad you also like it. I really appreciate your time to stop by and happy cooking my friend:)

  • Joie says:

    Best meatloaf I’ve EVER made! Thank you!!

    • Carrie Groneman says:

      I am so happy! Thank you for sharing your love of my meatload, I love it too:) Thanks for stopping by.

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