The Meatloaf Recipe

You ask, I deliver. Like many cooks, I had never written my meatloaf recipe down, so it took some time to develop yesterday. Luckily, sitting at my kitchen counter playing with food is exactly heaven for me.

When meatloaf goes wrong, it goes really wrong. When you make this recipe, you’ll liteally see why panko bread crumbs make a difference – when soaked with buttermilk, panko forms a spongy texture very different from regular bread crumbs. The meatloaf’s texture is lighter, yet richer from the thick buttermilk. You can find panko Japanese breadcrumbs in many grocery stores now.

The best ingredients always yield the best results – I use top-quality beef, freshly grated Parmigiano-Reggiano, barbeque sauce I love. The next day, you’ll make the best meatloaf sandwiches EVER, the kind of lunch that you take to work and eat by 10:30 am.

Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf

Serves 6

For the Glaze:
1 cup ketchup
1 cup barbeque sauce
½ cup brown sugar

For the Meatloaf:
1/3 cup panko bread crumbs
1 cup whole-fat buttermilk
1 tbsp. olive oil
1 clove garlic, minced
1 cup small-diced onion
¼ cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tbsp. tomato paste
1 ½ lbs. ground beef (85% lean-15% fat)
½ lb. ground pork
1 cup grated parmesan cheese
½ tsp. salt
½ tsp. ground pepper

Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool.

In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined.

On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture – just keep it in the saucepan on low and stir it every few minutes.)

Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

*I use a rimmed baking pan (at least 1-inch tall) rather than a loaf pan for two reasons. One, you need a high fat content meat to keep the loaf moist during cooking, and meatloaf in a loaf pan winds up having an oil slick at the top. Using a rimmed sheet allows the fat to drain from the meatloaf, but keeps the fat from leaking into your oven. Two, the glaze is amazing and a free-form loaf, rather than one shaped to fill a pan, allows you to glaze the sides so you get more sweet-tangy, crunchy yummy crust in every bite.




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  1. April Starr says:

    Oooh, thanks for sharing this! I can’t wait to try it. Meatloaf is one of those things I used to not be a big fan of because it just seemed ho-hum, but this sounds dimply delicious. Haven’t done much with Panko breadcrumbs before, but I’ve heard of them a lot of course, so I’m looking forward to trying it out!

  2. Jan says:

    Thanks for posting the recipe. The one I’ve been using is just ok, so I’m looking for a better one.
    I know the FNS competition is actually over and we won’t know the outcome for weeks, but whatever the outcome, I am impressed by your presence on the show and especially admired the maturity you showed in the meatloaf episode, refusing to let a challenging team pairing ruin your positive outlook. As I said in the FNS blog, killing her with kindness was the one thing she could not have expected and you beat her without lowering to her (lack of) standards.
    Finally, just reading some of your entries in this blog, I think you are a fine writier, and whether you won FNS or not, I am now a fan.
    Best wishes.

  3. I am looking forward to trying your recipe Mary! I am rooting for you to win FNS!!!

  4. Misty says:

    I can’t wait to try this. I am glad you posted an explanation of the panko because I was thinking that once moistened, the type of bread crumbs wouldn’t make a difference–as my understanding is that what gives panko its different texture is that it is grated rather than ground from dried bread.

    I hope you continue to do well on NFNS!!

    • Holly says:

      I too am glad you went into the “why” for the panko breadcrumbs. I had no idea you moistened the panko in the buttermilk but thought you just used the panko instead of dry bread crumbs. No difference if you ask me but now I understand. Thanks and much luck on FNS. You’ve impressed me tremendously and I’ll be in your back pocket rooting for you!!!!!!!!!!!!


  5. Terrie says:

    Yay, I finally found it! Thanks Mary Beth and good luck!

  6. Laraine says:

    Thank you!!!
    I searched all over the FN site for this recipe, but they didn’t post it.
    You rock!

  7. Cynthia says:

    Thanks! I am definitely going to make this tomorrow! What would be a good thing to serve this on the side with?

    • Mary Beth says:

      I served fresh peas (in season now) on the side last night…super easy to shell (and a great project to keep even young kids occupied before dinner) and cook up in 5 minutes.

      • Cynthia says:

        Thanks. My local grocery store is not that great so I just served it with roasted potatoes and green beans. As far as the meatloaf goes, my roommates loved it and the best part was that glaze! Yum :)

        • Terrie says:

          The glaze made it for my meatloaf too. I used Kinder’s Barbeque sauce. I also threw in an egg; old habits are hard to break.

          • Sandra says:

            I am making hamburgers out of this recipe for our July 4th picnic…. and making home made potato salad for the first time ever to go along with it. Thanks so much for your recipe!

          • Mary Beth says:

            I don’t use egg but no one will mind if you throw one in (except maybe the chicken).

  8. Holly says:

    I was dying to make your meatloaf last night but no recipe. I sort of guessed what might be in it, so I made it using beef/pork mixture, panko and buttermilk, onions, and some herbs with ketchup on top. WOW- you are right- the mixture of the panko and buttermilk was spectacular. After finding the recipe, I served it again tonight making a gravy with beef broth and bbq sauce. I served it with a baked potato. Sorry no mac and cheese here! Even my 91 year old mom thought it was very good and it does taste light and not heavy. Good Job Mary Beth! I am a fan. Thanks for getting back to us so quickly. My question is this: why isn’t this recipe posted on the Food Network website? Jeff’s tofu lettuce cups are on there! I await Sunday night and GOOD LUCK!

  9. Tami says:

    I can’t wait to try this recipe … and have meatloaf sandwiches the next day! Thanks!

  10. Kathleen says:

    I want to try the panko bread crumbs and buttermilk in my meatloaf recipe. I put green peppers, worcestershire sauce, and an egg for each pound of ground meat. This recipe was given to me by my mother. I don’t use a meatloaf pan either as I don’t like my meatloaf to cook in it’s own juice. I usually cook my meatloaf on a grill pan. I had to search around the internet to find your recipe, but I finally found it on your blog. Thanks for posting it.

  11. Laura P says:

    Marybeth, thanks for sharing this recipe. I plan to make it for my husband and son. My husband has always said he doesn’t like meatloaf, so in 25 years married, I never made one. After watching you make yours on the show, and finding this recipe, I will be in the store early tomorrow morning for all of the ingredients. This should be interesting, i’m sure he will like it,,,, Can’t wait, and thanks again! Keep up the good work, I’m rootin’ for ya!!!

  12. Vicki says:

    Thanks for posting!I’m making it tonight.Meatloaf is my son’s favorite and we’re all excited to try it!:)

  13. Amy says:

    I, too, looked for this recipe on the FN website. I heard you tell Paula Dean that you used buttermilk-soaked Panko and thought I would just have to add that to my normal yummy recipe, but then I found YOUR recipe!!!! I was so excited. As a matter of fact, 10 minutes is almost up and I have to go brush more glaze over the top and the sides.

    Thank you for taking the time to share your recipe! :-)
    Amy :-)

  14. Dave says:

    Ahem, excuse me ladies, gentleman entering… You all decent? OK good stuff. Now I just wanted to thank MB for the recipe, which I will make for my family this weekend, and also throw some support behind her awesome performance on TNFNS. She really is a lovely suburban housewife with a mischievous streak, isn’t she? Go MB!

  15. Janet says:

    I made this meatloaf tonight and it was delish. I wanted to cook another dish at the same time, so I used a temp of 350 and cooked the meatloaf for an hour. I think I could have made half as much sauce. The amounts called for made way too much. Overall, it was more labor intensive than my usual recipe, but I would definitely make it again.

  16. Janet S. says:

    June 29, 2011 at 8:00 pm
    I made this meatloaf tonight and it was delish. I wanted to cook another dish at the same time, so I used a temp of 350 and cooked the meatloaf for an hour. I think I could have made half as much sauce. The amounts called for made way too much. Overall, it was more labor intensive than my usual recipe, but I would definitely make it again.

  17. whitney says:

    Thank you Sooo much for posting this recipe…gonna try this for supper tomorrow night! It looked wonderful on Food Network! I think you are doing a great job! :)

  18. Sharon Anne says:

    Thanks Mary Beth for generously sharing the recipe. I watched the episode tonight and I thought you stole the whole (episode) show. I admit to not watching much [yet] – but your enthusiasm makes me want to tune in again. Good luck, because you’re a class act.

    Sharon Anne

  19. Jennifer says:

    Thanks, Mary Beth…made your Meat Loaf last night and it did not disappoint!!! Easy and delicious. You have earned my vote. Best of luck…

  20. Shannon says:

    Thank you so much for posting this! I’m making it tonight for my meatloaf-loving husband. We were both intrigued after seeing it on the show, and I just happen to have leftover buttermilk. (As an aside, my 3-year-old just pointed at your picture on your home page and said “Oooh, Food Network Star!” I guess she likes you!)

    • Mary Beth says:

      I have a 3-year-old too, a little boy! After seeing my picture in Food Network Magazine at the dentist, he picked up Vogue and said “Where’s Mommy in THIS magazine?” From his mouth to God’s ears!

  21. Jim Longo says:

    *Does a major happy dance*

    Thanks so much!!!!

  22. Julie says:

    Making this for dinner tonight! Could not wait to try it. Thank you so much for posting the recipe!

  23. […] original post here: The Meatloaf Recipe – Mary Beth's Blog: Living Deliciously as a … Category: Uncategorized | Tags: bread-crumbs, goes-wrong, liteally-see, panko-forms, […]

  24. Hilary says:

    Mary Beth, I finally found your recipe. We love meatloaf in our house, and I look forward to trying this.

    As the others have said, you showed a lot of class in this last episode. It is difficult to take the high road, but you did it all the way.

  25. Linda Bailey says:

    Hi Mart Beth.
    My husband and I are going to try your meatloaf recipe tomorrow. When Paula Deen it is a meatloaf recipe she will try, well I just had to Google your recipe myself. You made it sound sooooo good.
    I hope you win The Next Food Network Star. We watch The Food Network all the time. Paula, Bobby Flay, Giada, ( I hope I spelled her name right), and with all my other favorite stars. I want to watch you.
    Thank you,
    Mr and Mrs.Don Bailey

  26. sophia swann says:

    I am hosting a patio dinner party Sat. evening for 20 friends. My menu is meatloaf, spaghetti pie, Greek salad, garlic bread stix, and lemon chiffon summer stack for desert. I got in on the last of the show Wed. evening and could hardly sleep wondering how to incoroprate the buttermilk and panko. Was so happy to have found the recipe the very next day. I did not see any eggs? Anyhow, my party is to celebrate my having recovered from pancreatic cancer surgery which I had just three mo. ago. I am sure that the meatloaf will compliment the spaghetti pie which is meatless. Good luck on winning the big prize. Sophia

  27. sophia swann says:

    If I double the recipe, do I bake it for two hours?

  28. Sue Downs says:

    Hi Mary Beth! Thank you so much for sharing your meat loaf recipe! Meat loaf has never been a favorite of mine, so I’m really excited about yours. I’m definitely going to try it! Good luck with the competition. You are a pleasure to watch, and I wish you the very best!

  29. Libby says:

    Mary Beth,
    What a flavorful meatloaf! We’re cheering for you.

  30. lori eggie says:

    I followed the recipe exactly- it was incredible. I would probably make a little less glaze/sauce next time, I didn’t use it all so it was a waste. I will definately make it again.


  31. Nyssa says:

    I just watched the episode with this meatloaf in, and immediately got online to see if I could find it. I’m not a huge meatloaf fan, but my husband and I will be having this for dinner this week.

  32. Afton says:

    So glad to find this! Made it for dinner tonight and even the kids ate every bite on their plate. I wasn’t sure what to do with the extra buttermilk so I made mac and cheese using the buttermilk and it turned out great. Not burnt at all! I hope Mary Beth wins just to get more great ideas like this! Good Luck!

  33. MJM says:

    Thanks for posting! My partner made this and we loved it. We hadn’t eaten meatloaf since we were kids–about 25 years ago–and NEVER made meatloaf ourselves! This was delicious.

  34. Heidi says:

    I’ve always used the delicious albeit quite labor intensive Martha Stewart meatloaf. Consequently I made it once a year if that. Can’t wait to try your version as I am a huge panko fan and am missing meatloaf. Considering using part ground venison. Thoughts? Would you keep the pork for fat content? Love from my family and I, we are your biggest fans!

  35. The Goddess says:

    I was looking all over for this recipe since there were such rave reviews on the show. I’m Vegan so I’m going to have to switch it up a bit and cross my fingers. :) You are one of my favorites on the show (LOVE your humor) and I wish you the best. Good Luck!!!

  36. Angela C says:

    We made the meatloaf tonight it was amazing and the glaze is really good! Thanks for sharing the winning recipe.

  37. Jan says:

    I have been making the same meat loaf for over 30 years and I just changed. Your recipe is
    really great. Thank you.

  38. This meatloaf has had my mouth watering since I saw it on the show. (And I love my Momma’s meatloaf.) I’m putting it on the menu this week…can’t wait to try it!

  39. Betty Cox says:

    Mary Beth,
    I made your meatloaf today with a couple of changes. Used ground turkey rather than beef and italian sausage. Shredded some carrot and added some finely chopped celery to the veggie mix along with a nice big pinch of cayenne pepper. This is absolutely the best meatloaf I have ever had!!! I made a big batch and am cooking the other half tomorrow into meatballs to keep in the freezer.

    Thank you so much for sharing this recipe! I knew it had to be good when Paula Deen and Bobby Flay both said they loved it! The panko and buttermilk really did make all the difference in the world.

    Good luck on winning the whole shebang! I am rooting for you!

  40. diane says:

    Lucky me…I googled once and bingo…there was the recipe…made it tonight with mashed potatoes and sweet summer corn…absolutely, positively the moistest meatloaf I ever made or have eaten…the sauce was to my liking and the amount of sauce is perfect…I used half the sauce tonight and the rest will be used as a condiment for the sandwiches…oh the sandwiches!!…can hardly wait to taste the leftovers in a sandich..mayo on one slice and sauce on the other with meatloaf in between….that’s lip smacking, artery clogging yummolicious good eats!!

  41. Robin B. says:

    Yay! I am soooo excited I found this recipe! A little disappointed Food Network didn’t put it on their site! With it being such a hit with all who tried it, I figured they would post it.
    I have an allergy to eggs so any good recipe for meatloaf that doesn’t call for eggs I am eager to try! Thank you, thank you, thank you!!!!

  42. Lisa K says:

    Sounds great, Mary Beth! Thanks for the tip about the pan as well. You’re awesome on Food Network Star!

  43. Misa says:

    Mary Beth,

    Thank you so much for sharing this recipe! I’ve been fuming at FN for not posting it. I’ve got just about everything in the house to make it, but I do have a question for anyone that’s made this – I’ve got nonfat buttermilk (you’d be surprised how hard full-fat is to find around here sometimes.) Would that be alright, or should I add something for the fat loss…or just wait until I can snag some full-fat buttermilk?
    I appreciate any light that can be shed!

    • Mary Beth says:

      Hm. I’ve never tried nonfat buttermilk. You could probably mix part buttermilk and part cream to make sure you get the body and fat into the loaf, but I’d stick with full-fat buttermilk.

      • StacyH says:

        Well folks, with all of the rave comments on air and off, I just knew I could finally make a moist tender meatloaf if I followed this recipe to the tee- However, somewhere I must have done something wrong- Please help me- as I Soooo want to get this one right. I will say that I didn’t even notice that it said WHOLE FAT BUTTERMILK- so that may be where I went wrong ( I used 1%).. or perhaps I got a little overzealous mixing everything together and produced tough results. I’m going to try again ( because this many fantastic reviews have to mean YUM) with the RIGHT buttermilk, lighter hands & a big heart! I’d also LOVE to know a little bit more about the beef you chose and where you source it- ( grocery store?, grade?, butcher’s case?)

        Can’t wait to watch tonight- You make the show so much fun!

  44. Barbara says:

    I was reading the recipe and it sounds great. There is no egg in this loaf, is that correct?

  45. Laurie says:

    OMG, Mary Beth…YOU ROCK! What a great RECIPE and even better episode! Talk about redemption, and you had a chance to shine! Love the meatloaf…never ever would have thought of panko and buttermilk…I added heavy whipping cream to my low fat buttermilk…it was fab and the whole family gobbled it up!!! Kudos…

  46. CFH says:

    The meatloaf was so good, but what to do w/ the leftovers?

    Well, I made a buttermilk egg wash seasoned w/ pink salt and white pepper, than breaded the meatloaf w/ leftover panko seasoned w/ black pepper, salt, paprika, parsley, garlic powder, and a pinch of cayenne. Pan fried till golden brown and served over an English muffin w/ chipolte mayo. I love poached eggs and look for any excuse to serve them over anything so I topped the fried meatloaf off w/ one.

  47. Shelby says:

    All the best Mary Beth , Hope to see you with a show of your own. Thanks for your Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf recipe..

  48. Jerrie says:

    I made the meatloaf last night. The texture was wonderful and the taste was great! My husband and I both loved it. I do agree with the above comment that the recipe makes way too much sauce. I only used about 1/2 of it. I would cut the recipe for the sauce in half. I love watching food network star.

  49. Ashley G. says:

    Mary Beth Thank you soooo much for posting this recipe! I can’t wait to try it! I saw it on Food network star and I hope i love it as much as the judges. :)

  50. Arlene Crowder says:

    Mary Beth I also wanted the recipe for what sounded like an interesting meatloaf recipe. When I didn’t find it posted on the FN I sent an email asking them how I might get it but to this day I have received no reply.

    I am really glad I didn’t give up but decided to google your name and after sorting thru several sites finally landed on this one and lo and behold you had posted the recipe.
    Will try it soon and thank you. Good luck in making it all the way to the finals. I think based on what we have watched I feel Jeff and you will be the top two. Arlene

  51. sophia swann says:

    WOW!!!! What a night. I was very positive that you would not be eliminated. Just stay focused, and do what you do best. Will be praying that you take home the biggie. Sophia

  52. Kimberly Brownlee says:

    Mary Beth,
    Thank you so much for sharing with us! I’m excited to find your website and will be following you even more closely via your Blog. Be blessed and God by with you!

  53. Terry Phillips says:

    Thank you, Mary Beth for your wonderful meatloaf recipe. My son and I made it last Sunday and it is delicious! The glaze is heaven. My husband knew I was making it and came home from work(at 2:00am) and tasted it….he loved it! I will continue to follow you on your blog and wish you all the best on Food Network Star…..Terry!

  54. Carolyn Kay says:

    My husband can’t eat any sugar, so I’m wondering if there’s another glaze that will go with the meatloaf.

    I’d love to try it.

    Carolyn Kay

    • Mary Beth says:

      You can simmer down just ketchup and BBQ sauce (both sugar-free, in your husband’s case). I haven’t tried it as a substitute but agave nectar could be a good substitute for the brown sugar in the glaze recipe, if he can have that?

  55. Does it matter whether you use light brown sugar or dark brown? Or even the sugar substitute brown sugar? Thank you! Don’t want to attempt this and ruin such a wonderful recipe!

  56. Oh! And can I use Sacco buttermilk mix (mix the powder with water to reconstitute) instead of buttermilk? I like to keep it around since I don’t use buttermilk except if called for in recipes. Thank you again!

  57. ann` says:

    Thank you for the recipe, and good look in the contest!

  58. HEather says:

    I hate meatloaf……I made this for my hubby. I loved it so much….the fresh parsley and basil add so much to this. Yum Yum!!!

  59. Monica says:

    Hi Mary Beth,

    First of all, you are doing awesome on NFNS and my fiance and I enjoy rooting for you in each new episode! I had to find this recipe after watching you make it on the show. It looked so delicious – I’m so happy that you have a blog and posted it. My fiance and I just moved and I made this tonight with brown rice and sauteed kale as our first home cooked meal in our new apartment.

    Wowee! My fiance ate his first serving in about 3 minutes and asked for seconds and then cleaned his plate again. Not a speck. Amazing, amazing recipe and I can’t wait to share it with family and friends! Go Mary Beth! :D

  60. I must thank you for taking the time out of your terribly busy schedule to reply via email. You are the sweetest and I adore you! I just KNOW you will do well with your endeavors. And good luck with that 3 year old boy of yours! You certainly have your hands full! I am anxious about the previews of FNS coming this Sunday……….Wolfgang Puck is hard to please! How intimidating! Don’t know how you keep your composure like you do!! I wish you all the best!

  61. Hello, again, Mary Beth. Sorry to bother you, but wondering if I can use SACCO buttermilk powder reconstituted in the meatloaf recipe. And does it matter whether I use light brown or dark brown sugar? Thank you! I can get buttermilk………..just happen to have the powder on hand. Always worked great when my mother made pancakes!

    • Mary Beth says:

      No bother! Just learning to manage my time with all of the awesome new people in my life, like you! I seriously love hearing from everyone. I’ve never used reconstituted milk powder but try it out. To me, the thickness of full-fat buttermilk is just as important as the tangy flavor so if your milk is thick, go for it (or even if it isn’t…I’m a big believer in just trying things out and seeing what works — life is an experiment). I like the flavor of dark brown sugar, but I don’t think it will matter much.

  62. Lori says:

    I am so glad you posted this. I love meatloaf and I’ve been wanting to try something different. When I saw this on NFNS, I wanted to try it, but couldn’t find the recipe on FN. I was going to just use panko bread crumbs and buttermilk in the place of regular bread crumbs and plain milk in my own “recipe” (in quotes because I’ve never really had an exact recipe, I’ve just put stuff in it) Thanks so much for sharing.

  63. Chrystal says:

    Best meatloaf ever! Thank you for sharing!

  64. Lisa says:

    The best meatloaf ever. It was so moist and delicious even my kids ate it up. I hope you win Mary Beth. Good Luck!

  65. Mimi says:

    I am so glad that you posted this recipe and I can’t wait to make it. Good luck to you!

  66. Vinnie says:

    Mary Beth,
    My sister in law made meatloaf using your recipe. It was excellent. Besides gaining some tips that I will use in my own recipe, I’m already thinking of various dishes I can use the glaze in. So simple and so good. Thank-you

  67. Eleni says:

    Please post the recipe for your roasted strawberry cupcakes. I am dying to try them and cannot locate the recipe anywhere.

  68. scott bailey says:

    dear Mary Beth i am i thirteen year old chef to be and i made your meatloaf for my family with my brother jack who is sixteen and my mom as sous chefs and thats the first time thats ever happened and the way the meatloaf came out looked so beautiful and tasted twice as good as it looked i burned myself making it but it was totally worth it and i just want to thank you for sharing this recipe and putting it out there for people to use and i totally plan on making this for my family again

    love,Scott B.

  69. Mary Beth, my wife and I love the show and are cheering for you to win so we can watch your fabulous self each week on your own show! I am going to say bye for now so I can get started on this wonderful meatloaf recipe. We are anxious to give it a try. My kids are 6-year-old twins (boy & girl) and they have yet to fall in love with meatloaf. Here’s hoping this one does the trick!

    All the Best!

    Julian Kitchens
    Signal Hill, CA

  70. Amanda says:

    It’s Sunday… I was going to make my meat loaf…. but as I was watching my DVRed Rachel Ray episode, I thought of your meatloaf and here it is. Can’t wail to try it. Thank you!

  71. Christine says:







  72. Dear Mary Beth:
    My husband and I made this last night and it is the best meatloaf ever! Even my 10 year old (who claimed he did not like meatloaf) loved it. Thanks so much for sharing. It’s always nice when we can find something the entire family can agree on. My family thinks that this totally rocks!

  73. Jenn says:

    I made this meatloaf last night and it was delicious! i cook a great deal, but the first and last time I had made meatloaf (before yours), I over-salted it so much that it was inedible and I wouldn’t even feed it to our dog. Your recipe was the perfect way to redeem myself! I did have a meatloaf pan that I was aching to use, so I prepared it in that instead of the free-form loaf. It still turned out beautifully and didn’t have the awful oil slick on top since it drained out the bottom. I did have some of the mixture left over and made a few meatballs. They were fantastic because of all the herbs! The fresh herbs were really key!! Thank you for a great multi-use recipe!

  74. Andrea says:

    I made your meatloaf last night and it was AMAZING! Thanks for sharing your recipe, my entire family loved it :)

  75. Lisa says:

    Thank you for posting the recipe! Can’t wait to try it. We have enjoyed watching you on FNstar. Sure wish you didn’t have such a hard time with Penny. Nobody deserves that!

  76. kris says:

    Wow this is a winner Mary Beth. Thank you for sharing and all the best to you!!

  77. Michelle says:

    MaryBeth, thank you so much for this recipe. I’ve really enjoyed watching you on The Next FNS and was sad to see you go. I knew you’d be in the final FOUR though! Congratulations. You handled the Iron Chef really well, and the whole world saw the way Penny tried to sabotage you – by “being meticulous” (I think that was her remark when Alton and all the judges called her out on her snail-like pace). It’s so unfortunate that someone could act like that. But, I think you shined through and through, and just wanted to say so! Good luck to you – I’m now a fan, so keep up the fun and informative writing! Hopefully we’ll see you again on TFN anyway!! They should get rid of Melissa D’Arabian’s show and put you on, instead.

  78. Jack says:

    Mary Beth, I think you handled yourself with style and grace all throughout the competition. It’s a shame you got paired with petty Penny. In my opinion they should have scuttled that episode and started over without her. The fact that you were basically on your own should have counted for something.
    I also agree with Michelle, You need to be on there. And I have a feeling you will be. Several non- winners from past years have their own shows.
    Anyway, thanks so much for this recipe. I’ve wanted to try it ever since I saw you do it. I’ve looked on the FN site and couldn’t find it. I googled it and it brought me here. So glad it did.

  79. Anna :) Facer says:

    I am not sure why meatloaf gets such a bad rep from people. I have always thought it was delicious. Thanks for posting Mary Beth, ever since I saw you make it on food network I have been dying to try it. Really enjoyed you on the show and thanks again for sharing. The family is going to flip when they try this, who couldn’t love meat & bbq glaze.. I mean really?

  80. Mary Beth, what can I say!!?? WOW, what a fantastic meatloaf! I have NEVER been a fan of meatloaf and I think it’s because my mom never really learned YOUR recipe–and neither had I. When I heard Paula Dean say she was going to make her meatloaf like yours from now on, I KNEW I had to try it.

    My sweetie came home with 3 lbs of meat (2 of ground beef, 1 of pork) so I modified the recipe a bit. I had some poblano peppers I’d been meaning to use so roasted them and slapped them in the middle with some cheddar cheese (can you tell I’d seen another recipe I wanted to try??!). I LOVE CHEESE and a tribute to your meatloaf is that the cheese was NOT the star for me, it was actually your meatloaf. Don’t get me wrong, the “extra” was great since my honey is like Bobby Flay and always likes a little kick somewhere but OMGosh, that secret with the Panko and buttermilk is off the charts.

    He also came home with low-fat buttermilk so I was a little worried, but I don’t think it took away (if it did, I can only imagine how FANTASTIC it would be with full-fat–but really, it wasn’t missed). I, too, was itching to put an egg in there–just didn’t seem “right” after all those years of watching my mom do it, but I resisted and was so happy I did! THANK YOU THANK YOU for the BEST MEATLOAF ever! We are going to keep playing with the recipe since I bought those perfect meatloaf pans but yours is the basic recipe for them all–the fresh basil was a fantastic touch too!

    And I too am sorry to see you off the show and was so sad for you that you got stuck with such a petty person as Penny…you had tried so hard to get past her pettiness and as bad as that was for you, the world saw AGAIN what a petty, little person she really is. I think I saw someone else say that you will be called back to Food Network–if not, they’re not thinking. I wouldn’t doubt that you will have a show or something soon enough. THANKS SO MUCH for the best meatloaf ever! So many years not liking meatloaf–now I know why–I didn’t have YOURS!

  81. Maria A says:

    Marybeth, I was just able to watch the episode where you got eliminated and wanted to tell you that you are a class act and a joy to watch! Thank you for sharing your meatloaf receipe with us. I hate meatloaf, but I am going to give this one a try because it sounds so delish!

    I have a feeling we will be seeing you again very soon! Best of luck to you!

  82. Daniel says:

    Great meatloaf! Made this tonight and had it while watching the Star finale. Definitely a keeper. Can’t wait for the sandwiches tomorrow.

  83. Jenny says:

    Thank you so much for posting this recipe! I am making it for the second time already. My husband and I love it so much as do my 6 children. Needless to say, I don’t get to enjoy leftovers. If you ever put out your own cookbook please let me know =)

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  85. Maryam says:

    Hi Mary Beth,
    I really enjoyed watching you on NFNS and I admire how you talk about food. I am sorry you had to deal with Penny. Coming from the ME, It was very sad for me to see another poor representative of the region!!! On behalf of all the good Middle Eastern I do apologize for Penny’s misbehavior. :)
    I am making your Meatloaf tonight and can’t wait to taste it! However, I was wondering if I should put light brown sugar or dark brown sugar?

    Thank you.

    p.s. I strongly believe the FN could benefit from your knowledge in food writing and I hope they offer you a great job ther (if you want it of course!)

  86. Christina says:

    I made your meatloaf recipe on Sunday night for my male Air Force roomies… they went crazy over it! One roomie said “I didn’t think I liked meatloaf, but this is extremely good!” They even invited the neighbors over to try it. At the end of dinner, not one crumb of meatloaf remained. Next time I’ll definitely have to double the recipe! I am soooo glad you posted it here on your blog. I was dying to try it after I saw you make it on Food Network Star. I sincerely think the world needs to see more of you! The recipe was thorough, easy to follow, and produced amazing results. I can’t thank you enough! :-)

  87. naomi says:

    Thanks for the recipe, can’t wait to try it

  88. Aubrey says:

    Let me start by saying that my husband is a picky eater. He is not a fan of trying new things and has had “bad experiences” with meatloaf. He wasn’t too thrilled about having this for dinner but kindly played along. I must tell you- this was DELICIOUS! My husband LOVED it! He took the leftovers to work and raved it about to his co-workers. He called to say that everyone wanted the recipe and asked when I was making this again. Mary Beth, you are a meatloaf genius!

  89. […] mean I haven’t been cooking. I’ve made rotini with sausage and tomatoes and meatloaf and this pumpkin soup in a pumpkin recipe (which, actually, turned out to be really gross). But […]

  90. Sara says:

    This is the best meatloaf I’ve ever had! My boyfriend kept saying “this is really good!!!” Never cooked with Panko crumbs or buttermilk before and it was a sure hit, will be making it again for sure.

  91. tara says:

    Was on here looking for a good meatloaf recipe, saw this one and it sounds good and I have all of the ingredients so I’m going to give it a try tonight!!!! Can’t wait!!!

  92. Kathleen says:

    Yeah-I don’t even like to cook and wanted to try your recipe. I think FN missed the boat when they didn’t give you one of those shows where you visit restaurants and learn/teach/comment on the food etc. I think you would be terrific at that since I would watch you in any show. I haven’t watched a winner’s show for the last 3 seasons-can’t stand listening to them-but you are like velvet to the ears! Glad you are doing what you love and I plan to make this recipe with my Dad who loves meatloaf.

  93. Jeanne Gardone says:

    Your meatloaf recipe is the best. Thank you. What do you recommend as a side dish or two?

  94. Oliver Blair says:

    Thank you Mary Beth.I started making it for my friends and family.They all loved it.My mom makes it a lot herself.I don’t use a lot of beef and pork in my life.I always use two pounds of ground turkey when I make it.It still turns out great.Since I use turkey would you adjust the amount of time you bake it?My mom says it looks over cooked,but taste great.What should I do to change the look of it?Thank you for your time and have a great day.

    • Mary Beth says:

      Are you using dark ground turkey meat? It makes a world of difference — there’s a higher fat content and more flavor because dark meat comes from the parts of a turkey that actually move (thigh, leg). It’s a deeper, richer taste and should help with the overcooking issue. So glad you love it!

  95. Daniel says:

    Just wanted to say I’m still making this meatloaf from time to time and we still love it! It just seems to suit us. I’ve taken to adding an egg and sometimes I’ll toss in a minced chipotle with a splurp of adobo. It adds a slight kick and seems to play well off the barbecue sauce.

    Thanks again for sharing!

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