Traditional Sunday Night Meatloaf Recipe

An All-American classic. This recipe remains traditional with a few exciting touches. Add in generous slather of tomato and onion chutney to give this dish a rich, tangy topping. Enjoy!
Sunday Night Meatloaf
Prep time:
Cook time:
Total time:
Recipe type: Entree
Cuisine: American
Serves 6 - 8
  • 4 tablespoons Bruschetta Originale
  • ¼ cup warm milk
  • ¼ pound bacon, chopped
  • 2 large eggs
  • 1 tablespoon Garlic Mustard
  • 2 teaspoons kosher salt
  • ¾ teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon freshly ground pepper
  • Dash of Piri Piri Sauce
  • 1 ½ pound ground beef
  • 1 ½ pound ground pork
  • ½ cup crushed Grissini
  • 2 tablespoons Multiculti Herb Mix
  • ¼ cup Tomato & Onion Chutney
  1. Heat oven to 375 degrees.
  2. Place Bruschetta Originale in a small bowl and pour warm milk over, stir to combine. Allow to sit for 5 minutes.
  3. Sauté bacon until browned but not crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain.
  4. In a medium bowl mix eggs, Garlic Mustard, salt, thyme, Worcestershire sauce, ground pepper and Piri Piri Sauce until combined.
  5. In a large bowl, combine beef, pork, cooked bacon, bruschetta mixture, egg mixture, crushed Grissini and Multiculti Herb Mix. Using your hands, toss lightly to combine.
  6. Cover a rimmed baking sheet with foil. Form meat mixture into a domed loaf about 5 inches by 12 inches.
  7. Slather the loaf with a thick layer of Tomato & Onion Chutney. Bake uncovered until the center of the loaf reads 165 degrees on a meat thermometer, 45 minutes to 1 hour. Allow the meatloaf rest about 10 minutes before slicing and serving.

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