Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.


*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.