Restaurant-Style Meatloaf (No Bread Crumbs)

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

This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. It's unusual in that in doesn't use bread crumbs as a filler and this was done for the texture, years before the "low carb craze." I've frozen it both cooked and uncooked, and texture does not suffer.

Ingredients Nutrition


  1. Melt the butter in medium skillet over medium heat.
  2. Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
  3. Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
  4. Stir in ketchup and half and half and simmer 2 minutes.
  5. Cool and remove bay leaves.
  6. Heat oven to 350 degrees.
  7. Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
  8. Stir vegeable mixture into meat mixture unil well blended.
  9. Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
  10. Bake 70 minutes or until temperature of meat registers 160 degrees.
  11. Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.


Most Helpful

My new favorite meatloaf! Delicious, versatile, and worth the time. Will make again often. My husband loved it too!

terridroneburg November 02, 2016

YUM!! I have made this twice now. I prefer meatloaf in individual portions so I did stuffed cheese the first time and in peppers the second (photo pending approval). It is definitely my favorite go-to meatloaf recipe now.

MRitchie47 June 17, 2013

Fabulous meatloaf recipe. Who needs breadcrumbs?! I don't measure the veggies exactly and add way more than called for. We can all use more veggies, right?! I also make sure there's lots of garlic and I don't use any ketchup. I use a little more half n half to compensate. I've done free form and have used loaf pans with similar results. The free form lets you cut off some of the extra fat, though, I wouldn't use anything less than 85/15 to ensure good flavor. This meatloaf will be more brittle than meatloaf with breadcrumbs, but it is so worth it. Just cut it carefully and serve with your favorite barbecue sauce. Delicious the day cooked and as leftovers.

Pokie10 December 29, 2012

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