Herbed Meatloaf

  • Yield servings

'My family says this is the best meatloaf they've ever eaten. I found the recipe years ago and have made it many times.'


2 beef bouillon cubes
1 cup boiling water
2 pounds ground beef
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 egg
1/4 teaspoon black pepper
2 teaspoons Accent
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup ketchup, plus additional ketchup to coat loaves
2 teaspoons mustard
1 cup shredded Cheddar cheese
1 1/2 cups bread crumbs


Preheat the oven to 375 degrees. Dissolve the bouillon cubes in the boiling water. In a large bowl, mix together the beef, celery, onion, egg, pepper, Accent, basil, and thyme. Mix in 1/4 cup of the ketchup, the mustard, cheese, crumbs, and bouillon with your hands. Shape into one large or two small loaves. Place in loaf pan(s), and coat with the additional ketchup. Bake for 1 hour. If making two small loaves, reduce the cooking time to 50 minutes.

Yield: 8 servings

Tips From Our Test Kitchen:

The celery and thyme make this recipe unique. This moist and flavorful meatloaf is good with mashed potatoes, peas and carrots.



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