Lael’s Meatloaf

Though this recipe is not from my side of the family, it is undoubtedly one of our family’s favorites. It’s a dish that our girls always look forward to when I’m traveling. Fortunately, my wife, Lael, also makes it when I’m home. It has all the qualities of our favorite dishes: simplicity, ease of preparation, and genuine flavors. Usually, Lael uses a mixture of beef and pork, but sometimes she likes making it with equal parts of beef, pork, and veal. This is probably the first recipe I have ever written that calls for ketchup, but it just wouldn’t be the same without it.

Time from start to finish: 50 minutes


  • 1 pound ground beef chuck
  • ½ pound ground pork
  • 1 egg
  • ½ teaspoon fresh rosemary
  • teaspoon dried thyme
  • teaspoon dried sage
  • ¼ teaspoon dried marjoram
  • 2 tablespoons ketchup
  • ¼ cup fine dry bread crumbs
  • ¼ cup whole milk
  • 1 teaspoon salt
  • Freshly ground black pepper


  1. Preheat the oven to 350°F on the regular bake setting.
  2. Put all the ingredients in a mixing bowl and combine thoroughly with your hands.
  3. Place the mixture into a -quart baking dish approximately 3 inches deep and bake for 30 minutes. Raise the heat to 400°F on the convection bake setting, or to 425°F for an oven without convection heat. Bake for another 15 minutes. Serve hot.