When it comes to timeless comfort food, Martha Stewart’s Classic Meatloaf sets the standard. Her version of this American staple is rich, savory, and perfectly balanced — a combination of three ground meats (beef, pork, and veal) bound together with breadcrumbs, vegetables, and a sweet ketchup glaze.
It’s hearty enough for Sunday dinner yet simple enough for weeknights, proving once again that Martha’s take on tradition never goes out of style. Serve it with creamy mashed potatoes or roasted vegetables for a meal that feels like home.
Why Everyone Will Love This Recipe
- Three meats, one perfect texture: The mix of beef, pork, and veal keeps the loaf tender and juicy.
- Sweet and tangy glaze: Ketchup and brown sugar caramelize beautifully in the oven.
- Classic comfort food: A true family favorite that reheats like a dream.
- Balanced flavor: Aromatic vegetables, fresh herbs, and Worcestershire sauce add depth.
Ingredients
- 3 thick slices white bread, torn into large pieces
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- ½ cup flat-leaf parsley
- 12 oz. ground beef chuck (90% lean), preferably pasture-raised
- 12 oz. ground pork, preferably pasture-raised
- 12 oz. ground veal, preferably milk-fed
- 1 large egg
- ¾ cup ketchup, divided
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Coarse salt and freshly ground pepper
- 2 tbsp light-brown sugar
How to Make Martha Stewart's Classic Meatloaf
- Preheat your oven to 375°F (190°C).
Place torn bread pieces in a food processor and pulse until finely ground. You should have about 2½ cups of breadcrumbs. Transfer to a mixing bowl. - Add garlic, onion, celery, carrot, and parsley to the food processor. Pulse until finely chopped, then add to the breadcrumbs.
- Add the ground beef, pork, and veal to the bowl along with the egg, ¼ cup ketchup, Dijon mustard, Worcestershire sauce, and season with salt and pepper. Using clean hands, mix until everything is evenly combined — but don’t overwork it, or the meatloaf will become dense.
- Transfer the meat mixture to a 5-by-9-inch loaf pan and gently press it into shape.
In a small bowl, stir together the remaining ½ cup ketchup and brown sugar until smooth. Brush the glaze generously over the top of the meatloaf. - Set the loaf pan on a rimmed baking sheet to catch any drips.
Bake for about 1 hour and 20 minutes, or until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer. - Let the meatloaf rest for 10–15 minutes before slicing. Serve warm with mashed potatoes, green beans, or buttered peas.
How to Store
Store cooled slices in the fridge in an airtight container for up to 4 days. Warm in a 350°F (175°C) oven for 10–12 minutes or in the microwave for 1–2 minutes.
How to Freeze
Freeze whole or in slices. Wrap tightly in plastic wrap, then foil.
Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I skip the veal?
Yes, you can use all beef or a mix of beef and pork if you prefer — the flavor will still be rich and delicious.
Why use fresh breadcrumbs instead of dry?
Fresh breadcrumbs keep the meatloaf tender and moist, while dry ones can make it too dense.
Can I add more vegetables?
Absolutely! Finely chopped bell peppers or mushrooms add great texture and extra flavor.
How do I keep my meatloaf from falling apart?
Be sure to include enough binder (the egg and breadcrumbs) and avoid overmixing.
Can I make this ahead of time?
Yes — you can assemble it, cover it, and refrigerate overnight before baking the next day.
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