Garden Meatloaf



  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium onion, peeled and cut into eighths
  • 2 garlic cloves
  • 2 ribs celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup (divided)
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons finely chopped red, green and yellow bell peppers
  • 2 tablespoons packed brown sugar
  • 2 teaspoons dry mustard


  1. Preheat oven to 350°.
  2. In bowl of food processor, pulse bread until fine crumbs form.
  3. Transfer to medium bowl and add beef.
  4. Place onion, garlic, celery, carrots and parsley in processor and pulse until finely chopped.
  5. Add to bowl and combine all, using your hands.
  6. Add egg, 1/2 cup ketchup, the salt and pepper, along with the chopped peppers, combining thoroughly with your hands.
  7. Pack into 9-by-5-inch loaf pan.
  8. Pan will be full.
  9. In small bowl, combine remaining 1/4 cup ketchup, the dry mustard and brown sugar, stirring until smooth.
  10. Brush mixture over top of meatloaf.
  11. Bake in preheated oven until meat thermometer inserted into center reaches 160°, about 1 1/2 hours.
  12. If top of meatloaf gets too dark, cover with foil.
  13. Let meatloaf stand 15 minutes before slicing to allow juices to reabsorb.

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