Recipe courtesy of Cast Iron Kitchen

Not My Momma's Meatloaf

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  • Level: Intermediate
  • Total: 2 hr 5 min
  • Active: 50 min
  • Yield: 10 to 12 servings
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2 celery stalks, cut into large dice

1 medium carrot, cut into large dice 

1/2 medium yellow onion, cut into large dice 

2 tablespoons canola oil

1 cup panko

1/3 cup buttermilk 

1/3 cup ketchup 

1 tablespoon Worcestershire sauce

2 eggs 

2 tablespoons chopped fresh parsley

1 tablespoon kosher salt 

1 tablespoon freshly cracked black pepper 

1 teaspoon cayenne pepper 

2 pounds ground beef chuck 

1 pound fresh ground pork 

Herb Aioli, recipe follows

Spicy Hollandaise, recipe follows

Herb Aioli:

1 1/2 cups Southern-style mayonnaise

1 cup olive oil 

3 tablespoons chopped fresh sage

1 tablespoon chopped green onions

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1/2 tablespoon kosher salt 

2 teaspoons freshly cracked black pepper 

3 egg yolks 

Spicy Hollandaise:

1 1/2 pounds (6 sticks) unsalted butter

2 cups pasteurized egg yolks 

1/2 cup Louisiana-style hot sauce, such as Texas Pete

1/4 cup white wine Pinch kosher salt

Pinch pepper 


  1. Preheat the oven to 350 degrees F.
  2. Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
  3. Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
  4. Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.

Herb Aioli:

Yield: 2 1/2 cups
  1. Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.

Spicy Hollandaise:

Yield: 4 to 5 cups
  1. Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.
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