• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Speedbump Kitchen logo

  • About
  • Recipes
    • Dessert
    • Bread
    • Main Dish
    • Sauces and Dressings
  • Allergy Baking 101
menu icon
go to homepage
search icon
Homepage link
  • About Speedbump Kitchen
  • Dessert Recipes
  • Main Dish Recipes
  • Allergy Baking 101
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Main Dish » Meatloaf: Not even close to photogenic

    Mar 9, 2009 · Updated: Sep 11, 2019 · This post may contain affiliate links · 5 Comments ·

    Meatloaf: Not even close to photogenic

    Jump to Recipe·Print Recipe

    Okay, so photos of meatloaf are just not a good idea…believe me…I took a lot of photos that looked like….well…anyway.   A photo of the little one chowing his meatloaf…much better idea. I am pleased to successfully adapt my favorite Martha Stewart Meatloaf recipe to be dairy & egg free.  I am also happy to report that it stayed together reasonably well!

     The Martha Stewart meatloaf is legendary around here.  Among our friends and family, there is simply no other recipe worthy of boasting and sharing the leftovers of.   The best part of this recipe is that it isn’t baked in a pan, it is a free-form loaf…allowing more surface area for the glaze! A food processor is so nice to have for this recipe, if you don’t have one, use a cheese grater for the veggies and bread.

     

     
    Martha’s Photo…way better than mine…but her photographers don’t have to deal with complete lack of natural light in the Northlands at dinnertime and  hungry kids yelling in the background.

    Enjoy with mashed potatoes…and after making such a lovely loaf of love, don’t feel the least bit guilty by turning to a little Steam and Mash with dairy-free margarine at moments like this.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Martha Stewart’s Meatloaf


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Total Time: 1 1/2 hr
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 3 slices bread (I make my own, but you can use whatever safe option you have)
    • 1 large carrot
    • 1 celery stalk
    • 1 small onion
    • 2 cloves garlic, peeled
    • 1/2 cup fresh flat-leaf parsley, leaves only, loosely packed
    • 1/2 cup plus 3 tablespoons ketchup
    • 4 1/2 teaspoons dry mustard (mustard powder)
    • 8 ounces ground pork
    • 8 ounces ground veal
    • 8 ounces ground round
    • 2 teaspoons salt
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon chopped fresh rosemary, plus a pinchful for sprinkling on top (skip the pinch on on top if you are using dried)
    • 2 tablespoons dark-brown sugar
    • 1 small red onion, cut into 1/4 inch-thick rings
    • 1 Tablespoon olive oil

    Instructions

    1. Preheat oven to 400 degrees.
    2. Trim crusts from bread, grate finely or process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl.
    3.  Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process the heck out it, until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. If you leave the veggies too big, the meatloaf will be crunchy…not cool. Transfer vegetables to bowl with the breadcrumbs.
    4. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, salt, pepper, and chopped rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. Wash hands like you have OCD.
    5. Set a wire baking rack onto a parchment or foil-lined cookie sheet. Cut a 5-by-11-inch piece of parchment paper or foil, and place over the center of rack to prevent meatloaf from falling through. Using your hands, form an elongated loaf on top of the paper/foil.
    6.  Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons dry mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf.
    7. Place pan in the oven and bake for 30 minutes.
    8. In the meantime, thinly slice the red onion. Place in a small bowl with the 1 T of olive oil and the pinchful of rosemary. After 30 minutes, spread the mixture over the top of the meatloaf.
    9. Return meatloaf to the oven and continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees…about 25 minutes more. Let meatloaf cool on rack for 15 minutes before cutting.

    Equipment

    Cooling Rack

    Buy Now →

    Oxo Chef’s Knife

    Buy Now →

    Oxo Cutting Board

    Buy Now →
    • Prep Time: 1/2 hour
    • Cook Time: 1 hr

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    « California Dreaming…Chocolate Bouchons
    Creating an Egg-Free Egg »

    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Reader Interactions

    Comments

    1. Maggie says

      March 16, 2009 at 6:12 pm

      Your little guy enjoying his dinner makes for a great shot. I never was a meatloaf fan but I should give it a try to see if my son will feel differently.

      Reply
    2. Sarena Shasteen - The Non-Dairy Queen says

      March 29, 2009 at 5:10 pm

      This is our go to recipe for meatloaf! I hated meatloaf growing up and my husband made many failed recipes before he made this one that we loved! I made it meat free too and it turns out great every time!

      Reply
    3. Elizabeth says

      October 06, 2009 at 1:14 pm

      I just made this last night and it was awesome. My meatloaf in the past has left much to be desired (even when it wasn't allergy free for us). Thanks for the recipe.

      Reply
    4. Speedbump Kitchen says

      October 07, 2009 at 1:02 pm

      Thanks Elizabeth! It's getting cold again around here, so comfort food is sounding good again

      Reply
    5. angeleen says

      November 05, 2014 at 4:08 am

      Instead of doing the 3 different types of mince meat can i just use beef mince only?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
    Read More…

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Categories

    Subscribe to New Posts

    Buy this eBook, it will help, I promise.

    Tasty Food Photography

    Need Food Blog Help? Start here!

    Learn how to start and grow your food blog with Food Blogger Pro.

    Seasonal Recipes

    Irish Soda Bread

    Chocolate Pretzel Rice Krispie Treats

    Shamrock Shakes

    Valentine’s Day Cookies

    Noodles in Olio

    Homemade Cadbury Creme Eggs

    Strawberry Napoleons

    Herbed Focaccia

    Oreo Butter

    Spring Carrot Cupcakes

    Mickey Mouse Ice Cream Sandwiches: Dairy & Egg Free | speedbumpkitchen.com

    Mickey Ice Cream Sandwiches

    Camper Cookies

    Footer

    Subscribe to Speedbump Kitchen

    • Bloglovin
    • Email
    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Speedbump Kitchen