Total Time
1hr 30mins
Prep 0 mins
Cook 1 hr 30 mins

Courtesy of Martha Kostyra (Martha Stewart's Mom). This is one of her most popular recipes.

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form.
  3. Transfer to a medium bowl, and add ground beef.
  4. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine.
  5. Add to meat mixture, using hands to mix well.
  6. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
  7. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  8. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  9. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings.
  10. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes.
  11. If top gets too dark, cover with foil, and continue baking.


Most Helpful

I had some trouble with the meatloaf falling apart when it was sliced, but think that was because of all the finely chopped vegetables. There seemed to be too much of the vegetables in my opinion so I would reduce that next time. Thanks for the recipe.

mums the word October 31, 2013

I've made this a few times love it. It is a family favorite and was made by request for my DH's bday. I changed things up a tiny bit. This time I sautéed the veggies in a little butter, added about 1 teaspoon of Worcestershire sauce, also added everything to the bowl before combining, taking care not to overwork the meat mixture. Those simple changes to the recipe put this over the top! I did not make the catsup topping but used a packet for brown gravy and added sautéed cremini mushrooms. I baked on a rack, also used a meat thermometer to check for doneness. This meatloaf really hangs together nicely for slicing if you let it rest. Use the tip of a sharp knife to get your slices started. I think we tacked on a few extra stars this go round! :D YUM!

Chicagoland Chef du Jour October 25, 2013

Made this recipe twice and loved it both times. The 2nd time I tweaked it and added crackers and it gave softer texture while still maintain its shape and not fall apart. I love the complexity of the veggies in this recipe as well. Most recipes dont have this element or fall short of it. Will be making this again for our next Halloween party get together - Mice Meatloaf!!!

maitai326_8566154 October 10, 2012

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