Diner Meat Loaf Recipe
Diner Meat Loaf Recipe photo by Taste of Home
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Diner Meat Loaf Recipe

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"Oven-roasted tomato sauce is a nice addition to this traditional meat loaf," says Joan Airey, a grain and cattle farmer from Rivers, Manitoba. "To bake it, I line my broiler pan with foil, with holes poked in so the fat drains through. It browns beautifully."
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES: 8 servings


  • 1 large onion, finely chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1/3 cup ketchup
  • 3/4 cup soft bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 pounds ground beef
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1 slice: 323 calories, 19g fat (6g saturated fat), 128mg cholesterol, 711mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 26g protein .


  1. In a large skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Cool to room temperature.
  2. In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture and mix well.
  3. Shape into a loaf. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a meat thermometer reads 160°.
  4. Meanwhile, combine sauce ingredients in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slicing; serve with tomato sauce. Yield: 8 servings.
Originally published as Diner Meat Loaf in Taste of Home April/May 2007, p20

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pam Luna 161084
Reviewed Jul. 12, 2012

"The only recipe I use now. I leave off the baked tomato sauce, and cover with purchased chili sauce, or nothing at all."

dschultz01 73647
Reviewed Oct. 10, 2011

"This was just okay. I liked the texture, but didn't care too much for the taste. I also didn't really like the tomato topping too much. We probably will not make this one again."

AuntB_OH 98911
Reviewed Jul. 13, 2011

"Made this the other night for dinner . My husband said this is the best meatloaf you have ever made. It was delicious!!! Would make again marked it in the cookbook."

Grillinguy 161347
Reviewed Jul. 11, 2011

"There are lots of recipes out there for meatloaf. I thought the sauce on the side was a neat idea. I substituted a half pound of ground pork for half a pound of the ground beef and I topped the loaf with three strips of good quality, thick bacon. Another idea that was listed on in the TOH cookbook was to bake the loaf on a foil covered broiling pan. I lined the basin with regular foil and covered the grated top with non-stick foil. Make sure add drainage holes to the top foil so it will drain into the basin. Clean-up was a snap."

WIBaker 160937
Reviewed Nov. 9, 2009

"The meatloaf was tasty by itself, but the tomato topping is fantastic. It tastes so fresh compared to typical ketchup/brown sugar glazes."

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