Chris Coyier

Meatloaf of the Gods

Apologies to the Blue Plate Diner in Madison, Wisconsin. I love your meatloaf. I bought your cookbook to learn how to make it. I have done so many times. It is amazing. Now between my dog chewing on it and the cookbook getting wet, the book is pretty trashed. I am going to blog this recipe so it lives on forever in the great kitchen in the cloud. Serves 8ish (two bread pans).


1 carrot, diced
1 medium onion, diced
2 stalks celery, diced
1/2 sweet green pepper, diced
1 tb. crushed garlic

1 tb. salt
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. cumin
1/2 tsp. nutmeg

1 tb. olive oil

2 lbs. ground beef
6 oz. pork sausage

4 eggs
1 cup ketchup
1 cup half-and-half
1 1/2 cups oatmeal

  1. Dice up all the veggies. Don’t pulverize them, but do get pretty small. You don’t want to be all like “ooh I just bit into a tiny little piece of carrot.” You want the veggies to be a part of the meatloaf gestalt.
  2. Add the olive oil and sauté over medium heat for 10 minutes until tender. Then mix in all the seasonings.
  3. Transfer to a large bowl and add eggs, ketchup, half-and-half, and oatmeal.
  4. Also add the beef and sausage and mix all together.
  5. Split up into two bread pans and cover with tin foil.
  6. Bake at 400 degrees for 60-90 minutes. Remove the tin foil and bake another 10 minutes until the top browns (best part).
  7. Drain off excess liquid and let rest for a bit. Then eat the crap out of it.

14 responses to “Meatloaf of the Gods”

  1. Kathy says:

    Is that about a half cup of red onion in the first picture?

    Can’t wait to make this, looks so good :-)

  2. Kristof says:

    This is by far the most awesome tutorial you have ever written!

  3. Kevin Vance says:

    You know, I’ve never been a meat loaf kind of guy, but maybe it’s because I never had the right meat loaf. I’ll give it a shot, maybe. These photos very well may make me reconsider.

  4. Ian says:

    Awesome. Definitely going to give this a try. Thanks for sharing.

  5. Chris says:

    Was wondering about the onion myself, is that something extra you add?

  6. Chris Coyier says:

    Onion is part of original recipe, looks like I just forgot to add it. Will add now.

  7. Craig says:

    I am a meatloaf fanatic so I will have to give it a try

    Killer ordered list too.


  8. Colm says:

    Hi, recipe looks really nice and pardon my ignorance, but as I’m Irish, I’m not familiar with half and half, and after looking it up on wikipedia I’m even more confused :)

    Any advice as to that your version is?

  9. jonathan says:

    I’m a swede so I can only speak from my own intrepetation of half and half and I’d say it’s like a less thick cream? Probably works with any kind of cream for cooking :)

  10. Looks awesome, Chris!

    Colm, half and half is just half cream, half milk. I’m sure you could substitute just regular milk in this recipe and it would be fine; it’s not like this is a baked good or sauce or something. Or just go ahead and substitute cream if you want your meatloaf more decadent. ;-)

  11. Shawn says:

    This post made me hungry


  12. Ken says:

    I forwarded this post to my wife about a month ago; she surprised me this evening, when I got home the house smelled wonderful and this recipe was printed out on the counter! It was AWESOME dude, thanks for sharing! Yum.

  13. Colm says:

    Thanks Zoe & Jonathan, I tried it out and it turned out really well!

  14. Jack Keller says:

    OMG, this is delicious! I bookmarked this recipe last month and wish I hadn’t waited till last night to cook it up. I’m enjoying leftovers right now!

    Great recipe, worth the effort!

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