Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you.

Ingredients Nutrition


  1. Toast the bread slices very slightly Just enough to have them dry out a bit. Let cool. Crumble. Add the milk and allow the bread to soak up the milk. If too wet squeeze it out with hands.
  2. Heat the olive oil and saute the onion until soft and translucent and slightly golden color. Let cool a little.
  3. In a large bowl add the pork, egg, parsley, salt, pepper, bread that has been moistened with the milk, garlic granulated or powdered, and the cooled sauteed onions.
  4. Mix really well with hands.
  5. Shape into an oval approximately 3" high x 4" wide. Place into a 13"x9" baking dish.
  6. Bake in preheated 350°F oven for 45 minutes. At this point any grease may be removed before glazing.
  7. Mix ketchup with the brown sugar. Spread on the top of the meatloaf and continue baking it for another 45 minutes. Uncovered.
  8. Let it rest about 10 minutes before serving.
Most Helpful

I'm not a fan of meatloaf, but I'll still give it 5 stars for my husband who said it tasted way better with pork than with beef. Very tender, flavorful, and moist!

Crystal W December 28, 2009

This is one of the best loafs I have ever had!! Making it with pork made all the difference.The topping was great,I mixed a little dry mustard in also,dh loved it next day on rye bread open faced .Will make this way always.Thanks

lin1 October 21, 2009

Made for Fall '09 PAC. Nice flavor. Held together well making it so nice to slice. I really enjoyed the ketchup glace as it enhanced the taste of the loaf. Very basic recipe, really. Obviously, the pork makes the difference, but I think the spiciness of the ketchup helped revv it up a notch or two. Thanks for sharing with us.

Suzie September 21, 2009