Mrs Kostyra’s Meatloaf

Mrs Kostyra’s Meatloaf

Serves: 8

I found this recipe on Martha Stewart.

It is written up across the Internet as the 101 of meatloaf and as a closet lover of meatloaf, getting the 101 right is pretty important, right?

(Albeit pretty simple to get right as you’ll soon discover.)

The vegetables fill it out really nicely, the glaze of ketchup, dry mustard and brown sugar is predictably awesome… though far-and-ahead the best reason you’d cook this – as if it wasn’t obvious – is because it’s mince.

The world’s greatest invention.

I doubled the recipe and froze a big zip-lock bag ready to cook again for a week of lunches and snacks. Undoubtedly, it is what I looked for first in my lunchbox each morning.

It is a simple recipe though that is all you want here. Simple, wholesome, amazing, no-nonsense, eat-it-everyday meatloaf, ready to be served warm or cold with plenty of ketchup, peas and hopefully, some good potato mash.


Olive oil
4 slices white bread, torn into pieces and processed to breadcrumbs
1.5kg ground beef
1 onion, small diced
2 cloves garlic, crushed
2 stalks celery, small dice
2 carrots, peeled and small dice
½ cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 tsp dry mustard, divided
1 tbsp sea salt
2 tsp freshly ground black pepper
2 tbsp brown sugar


  1. Heat the oven to 180c. Line a baking tray with baking paper.
  2. Combine the finely diced onion, celery, carrots and crushed garlic and parsley in a bowl. Add the meat and mix well. Add the egg, ½ cup ketchup, 2 tsp dry mustard, salt and pepper and combine thoroughly. Transfer to the baking tray and shape into a… meatloaf.
  3. Combine the remaining ½ cup ketchup, 1 tsp dry mustard and brown sugar in a bowl. Stir until smooth.
  4. Brush/baste the mixture over the meatloaf. Place the meatloaf in the oven and look for between 60 and 90 minutes or until the meat thermometer inserted in the middle reads 70c.
  5. Serve with peas, mash, plenty of ketchup and cold beer.

Italian-style Meatloaf


Serves: 6

It has been a while since I’ve had meatloaf and I wish it wasn’t after tonight’s dinner.

My mother used to cook the famous James Beard’s meatloaf when I was a kid and I loved it; plenty of peas, plenty of ketchup and if you were lucky, mash potatoes.

So why so long between drinks?

Maybe because meatloaf is so daggy? Maybe because it has a bad reputation thanks to the Simpsons? Because so many friend’s recall dry, unseasoned bricks of terror from their childhood?

Who knows?

But geez, a good meatloaf is heaven and this recipe is for a great one.

In fact at 231 calories a serve – for two generous slices – it is an awesome one.

Cooked up by Nat and in the oven whilst we went for a walk after work and served with – of course – peas and ketchup, I was in back in heaven and promising to become the King of Meatloaves.

I probably won’t claim that title with so much other great stuff to cook, though here is hoping.

(Nat adjusted a few ingredients to make it even fluffier and I have typed it up such.)


1kg extra lean beef
1 ½ cups passata
½ cup fresh breadcrumbs
½ cup grated Parmesan cheese
½ cup finely chopped onion
⅓ cup chopped fresh flat-leaf parsley
1 tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
3 large egg whites
Cooking spray


  1. Preheat the oven to 180c.
  2. Combine the beef mince, 1 cup of passata and remaining ingredients except the cooking spray in a large bowl.
  3. Shape the beef mixture into a loaf on a cooking tray lined with baking paper and lightly coated in cooking spray; or use a bread tin.
  4. Brush remaining ½ cup of passata over the meat loaf.
  5. Cook for 1 hour and 10 minutes or until a thermometer registered 70c internally. Let stand for 10 minutes and then slice.