The personal website of 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.