Restaurant-Style Meatloaf (No Bread Crumbs)

Restaurant-Style Meatloaf (No Bread Crumbs) created by MRitchie47

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.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Melt the butter in medium skillet over medium heat.
  • Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
  • Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
  • Stir in ketchup and half and half and simmer 2 minutes.
  • Cool and remove bay leaves.
  • Heat oven to 350 degrees.
  • Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
  • Stir vegeable mixture into meat mixture unil well blended.
  • 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).
  • Bake 70 minutes or until temperature of meat registers 160 degrees.
  • Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.
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"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."

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  1. Cheryl R.
    LOVED THIS! I had to tweak it a little to suit my husband though. I left out all the veggies, only adding minced onion for flavor (2 Tbsp) I also used spagetti sauce for ketchup and did not add red pepper sauce. Even done without that and the substitution it was amazing. It does have a bit of a bite. I usually hate meatloaf and only suggested making it tonight to use up some of the meat in our freezer and came across this recipe and was glad I did. I will definitely be making this again!
  2. giantsgal
    Does anyone happen to know the carb count..Should be low..Just wondering if anyone has an actual count..
  3. Will W.
    Tasted pretty good (and better the next day), but it's definitely not meatloaf. It's more of...giant hamburger in a loaf pan. Without any kind of grain to hold it together, it crumbles like a giant hamburger. Also, no glaze? What's up with that?
  4. ljrgilmore
    I subbed coconut milk for the half and half.
  5. ljrgilmore
    Incredible flavor. Husband and kids loved it.
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