Meat Loaf-A-La-Sheila
A hearty meat loaf combining ground beef, pork, and sausage with vegetables, topped with catsup for a flavorful, satisfying meal perfect for family dinners.
Ingredients
Instructions
- Combine all ingredients until it takes form and is holding together.
- Divide the mixture into 3 portions and place into loaf pans.
- Cover the top of each meat loaf with catsup.
- Bake in a 350°F oven in a pan with about 1 cup of water in the bottom.
- Cover with Reynolds Wrap for the first hour, then cook uncovered for 30 minutes to brown.
Tips & Substitutions
For optimal flavor, let the meat mixture rest for 30 minutes before shaping. If you don't have sweet onion, yellow onion works well. Consider using stale bread for the breadcrumbs. If you're looking for a spicier kick, add some chopped jalapeños or hot sauce to the mixture. This meatloaf pairs beautifully with Cathy'S Seven Layer Salad for a complete meal.
Serving Suggestions
Serve the meatloaf with a side of mashed potatoes or steamed vegetables for a comforting meal. It also goes well with a tangy barbecue sauce on the side. For an easy lunch option, slice the leftover meatloaf and layer it in a sandwich with your favorite condiments. This dish is great alongside Duffie'S Deer Stew for a hearty dinner.
Storage & Reheating
After cooling, wrap leftovers tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 3 months. To reheat, place in a preheated oven at 350°F for about 20 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf-A-La-Sheila contains roughly 1357 calories, with 124g protein, 80g carbohydrates, and 58g fat. It is an excellent source of protein (247% of the Daily Value), iron (64% of the Daily Value), and potassium (40% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2228mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this meatloaf?
Yes, you can substitute ground turkey or chicken for a leaner option. Just be mindful of the moisture content, as these meats can dry out. Adding a bit more milk or a splash of broth can help maintain juiciness.
What can I use instead of bread crumbs?
If you don’t have bread crumbs, crushed crackers or rolled oats can be good alternatives. They will provide a similar texture and help bind the meatloaf together. Just ensure they are finely crushed for the best results.
How do I know when the meatloaf is done cooking?
To check for doneness, insert a meat thermometer into the center of the meatloaf. It should read 160°F. If you don’t have a thermometer, cut into the center and ensure there’s no pink remaining; the juices should run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).