NOT My Muddah’s Meatloaf.

Meatloaf | Emily Levenson

Not My Muddah's Meatloaf | Emily Levenson

Growing up, meatloaf was a fan favorite.

My entire family looked forward to that dinner. Perhaps it was because My Mama often paired it with oven-fried potatoes. Or perhaps it was because she just had a knack for making it.

Who cares. It was delicious.

Not My Muddah's Meatloaf | Emily Levenson

When I started cooking for myself, I stopped eating meatloaf.

I honestly can’t tell you why—it’s possible it was a “touching meat” aversion. And then The Hubster stopped wanting meat and poultry, so meatloaf went even further out the window.

After my miscarriage I began craving red meat like crazy. I would walk past the meat counter in the store and find myself salivating and dreaming up ways to prepare the beef. The acupuncturist I went to at the time encouraged me to consume red meat, saying that it was a blood builder according to Chinese Medicine.

Not My Muddah's Meatloaf | Emily Levenson

In an act of solidarity (and born out of his own cravings) The Hubster and I began to eat red meat again.

It started with burgers. And then transitioned back into meatloaf. We seriously don’t go a week now without The Hubster requesting meatloaf.

So, in an effort to switch things up a bit, I decided to play around with My Muddah’s Meatloaf recipe.

The original:

  • 1.5 lbs ground beef
  • 1/4 cup bread crumbs or matzo meal
  • 1 tbs parsley flakes
  • 1/2 onion or 1 small onion, chopped
  • 1 tsp garlic powder
  • salt and pepper to taste

Simple. Satisfying. So freakin’ delicious.

Not My Muddah's Meatloaf | Emily Levenson

And then, I got it into my brain to switch things up a bit.

I’d been playing around with flavors for our hamburgers, so why not play around here? I took inspiration from the original recipe, the burgers, and the honey-balsamic meatballs.

The results: a delicious, flavorful, and gluten-free meatloaf that everyone devoured. Hooray!

Meatloaf | Emily Levenson

Yields 4

NOT My Muddah's Meatloaf.

5 minPrep Time

90 minCook Time

1 hr, 35 Total Time

Save RecipeSave Recipe


  • 1.5 lbs ground beef
  • 1-2 cloves garlic, minced
  • 1 tbs parsley flakes
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbs Worcestershire sauce
  • 1 small onion (or 1/2 cup), diced
  • 1 egg


  1. Preheat oven to 375°F.
  2. Combine all ingredients in a large mixing bowl and combine. Don't be afraid to get your hands in there and mush it all up.
  3. Pat into loaf shape (kind of like a football).
  4. Put in a glass pan and bake for 1 -1.5 hours, or until juices from meat turn clear and outside is browned.
  5. Let rest for 5 minutes before slicing.
  6. If loaf is still pink inside, return to pan and cook for an additional 5 minutes (or longer, depending on desired level of doneness).

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Corn Free.



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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

5 comments / Add your comment below

  1. Gosh that looks supremely delicious! I've never made a meatloaf before. Usually they have a gazillion ingredients and I find them very intimidating. But I'm printing this out for this week's menu. Do you think I can put some ketchup on it at the end? I'm a bit of a ketchup addict.
    1. Lea & Perrins Worcestershire sauce is gluten and soy free, though would recommend calling to verify if you have a severe allergy or are still concerned.

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