“Mom!”s Monday Meatloaf

In our house, at a time when we were all grown up but still living with my parents, Monday Meatloaf became somewhat of a tradition.  If you’ve seen the movie Wedding Crashers then I’m sure you remember the scene when Owen Wilson visits Will Ferrell and they are talking in his mother’s living room. You know what comes next… you might then imagine how Monday nights went in our house when the meatloaf was taking its time in the oven and Kyle and Marc were getting impatient and citing lines from the movie. “Mom! The meatloaf!”  I won’t include the expletives; you get the idea.

So boring old meatloaf turned into somewhat of a fun Monday night for us (if a Monday night can be fun)! And it’s an easy meal to make when you are tired after work on Monday to start off your week! It’s a comforting dish during the winter and you can opt to keep it pretty healthy. I chose to leave off the delicious strips of bacon on top that my mom added for an extra crunch and burst of flavor.

My meatloaf usually varies depending on what fresh vegetables and herbs I have on hand but it usually has an Italian flare. I’ve also done it cajun style which Kyle loved (Cajun seasoning, fresh cilantro, spanish onion, you get the idea).  But here’s how I made this week’s Monday Meatloaf.

I apologize I don’t have a better photo of the final product!


  • Lean ground beef
  • Fresh parsley
  • 1 medium onion (I prefer the sweet yellow onion)
  • Mushrooms (baby bella or whatever you have)
  • 1-2 garlic cloves
  • 1 egg
  • About 3/4 cup of bread crumbs (I usually use whole wheat but was out tonight)
  • Salt & Pepper
  • Ketchup
  • Worcestershire sauce
  • Parmesan cheese


  • Take your ground beef out of the fridge and bring to room temperature. Pre-heat the oven to 350 degrees.
  • Roughly chop the garlic, onions and mushrooms and saute in 1 tbsp of olive oil.  Season with S&P.
  • Meanwhile add your parsley, salt and pepper in the blender with your bread to make Italian bread crumbs. (Skip this step if you have Italian bread crumbs).  Pour into a large metal bowl and add your vegetables to the blender.  Chop your vegetables until they are small enough to blend in with the meatloaf.
  • Combine the bread crumb mixture, sauteed vegetables and egg in the bowl and mix well.  Add a few dashes of worcestershire sauce.
  • Add the chopped meat and combine all ingredients well using your hands. Add some more s&p to your meat.  Form into a loaf and place on a baking sheet.
  • In a small bowl combine ketchup and worcestershire sauce with some fresh grated parmesan cheese. Brush the sauce on top and sides of the meatloaf.
  • Place in the oven for about 45 minutes to an hour depending on how big your meatloaf is.
  • Serve with brussels sprouts and home made baked potato chips!


Baked Potato Chips

Wash and dry a russet potato.  If you have a mandolin I suggest using one or you will get different sized chips like mine! Cut your potato into very thin slices and place on a baking sheet. Drizzle olive oil over the potatoes, add fresh cracked salt and pepper, and for an extra kick, add some lawry’s seasoning. Mix the potatoes so they are evenly covered.  Bake in the oven with your meatloaf.  The result?  Tasty and crunchy potato chips that are healthier than the alternative!  One potato serves 2 people.

Brussels Sprouts

Clean and prepare brussel sprouts and place in a baking dish.  Add olive oil, balsamic vinegar, salt, pepper and a few crushed garlic cloves. Baked in the oven with your meatloaf and potato chips.  Half way through I added the last of a bottle of white wine for some extra flavor but it’s optional and not necessary.  Cook until tender yet firm.  I still like them to have a crunch!

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