The other day while I was thinking about Disney World, I started looking through recipes on AllEars.Net. Deb has an excellent collection of recipes for foods that are served in various WDW restaurants. I made note of several that I want to try, including this meatloaf which is served at the 50s Prime Time Cafe in Disney’s Hollywood Studios. The meatloaf was easy to make, flavorful and moist. As a bonus, it made so much I turned it into two loaves and froze one for another time.
Here’s what you’ll need:
2 lbs. ground beef (I used about 2.25 lbs)
1 lb. ground pork
4 eggs
1 cups seasoned bread crumbs (I tossed some salt, pepper, garlic powder, oregano and basil into plain bread crumbs)
1/2 cup diced onions
1/4 cup diced red pepper
1/4 cup diced green pepper
2 Tbs. worcestershire sauce
freshly ground pepper and kosher salt, to taste
1/2 cup ketchup
1 Tbs. brown sugar
1 tsp. dijon mustard
Mix all the ingredients together. I formed this into 2 loaves. One I put in a 9×13 foil lined pan, covered it with foil and baked it about 2 hours at 350 degrees. The other meatloaf I wrapped in heavy-duty foil and popped in the freezer.
When the meatloaf is done, remove the top foil and let it brown a minute in the oven. Pull it out again and glaze it with a mixture of 1/2 cup ketchup, 1/4 cup brown sugar and a shake of nutmeg. This glaze is actually my mom’s recipe, instead of the WDW recipe for glaze.
{ 21 comments… read them below or add one }
Meatloaf is one of Mr. Fairway’s all-time favorite meals, so thanks for the recipe. Did you know you’re right after me in the SITs Roll Call today? It’s a small world!
I have most of those ingredients. Including some ground beef that needs to be used up tonight. Perhaps you’ve just provided me with my dinner! Looks really yummy.
Will we ever tire of good meatloaf recipes? I think not! I’ll try yet another because it looks delicious!
I love Meatloaf, and haven’t made it in a long time!
Stopped in from SITS!
I love meatloaf! Mmmmmm….with some mashed potatoes, broccoli and warm rolls…ahhhh….
Ok we are almost posting the same recipes on the same day. Funny, I guess great minds think alike! That recipe is great as well. I bet the addition of the ground pork is awesome. I guess I need to try this one as well. Meatloaf is comfort food. I love it now but hated it as a kid.
Seriously just gained 3lbs looking at your blog. I love gaining weight, as it’s an unfortunate byproduct of eating:)! Thanks for stopping by my partay today. Please bring food next time you come.
Stopping by from SITS to give a little blog ♥
The meatloaf looks very impressive and delicious. However I just wonder what do you eat it with as I am an Asian. It would be nice if you will add some suggestions to the way of serving it. I would definitely like to try it. Thanks for the recipe.
Mary, that is a great question! Traditionally, people serve some kind of potato dish with meatlof. Often, they choose mashed potatoes. Vegetables, like steamed carrots, broccoli or green beans are also good with it. Or a tossed salad. We were a bit untraditional the other night and had parmesan summer squash and zucchini and also watermelon.
Thanks so much for the recipe. I love the idea of making two at once. If you’re going through the effort, you might as well make 2.
One question, I just made the recipe and one of the loaves is in the oven as we speak. If it’s a 1.5 lb meatloaf (the other 1.5 lb loaf is in the freezer), should it still cook for 2 hours? would 1 hour suffice? Or is the 2 hours assuming that the loaf is cooked from frozen? Just curious.
Cheryl, I err on the side of baking too long because I’ve cut into meatloaf to serve it and found it still raw inside. It might not take 2 whole hours though for the fresh one.
That looks sooo good!
I had to break away from the dinner table to tell you that this meatloaf is AMAZING!!!!! My 14 yr old dd even came into the kitchen and hugged me and said she loves it! She went on and on, usually meatloaf is dry and icky! Oh my gosh, can I have this in my lunch tomorrow and the day after that and the day after that!?
Thank you for sharing this recipe and thank your Mom for the glaze! It was superb!!!
Julie, I’m so glad you liked it. Pleasing a 14 year old daughter can be tricky
I’ve been looking for a meat loaf recipe as good as my mother’s (which I’ve never been able to replicate) for years–this one knocks hers right out of the water.
I sat there all through dinner repeating “THAT’s a good meat loaf”. And there’s another one in the freezer ready to go (woo-hoo). Only problem is resisting the urge to eat the whole thing at one sitting.
Wow! Thanks for the compliment on the recipe. I’m glad you liked it. It is great to have another one all ready to go, isn’t it?
Loved this (and your mom’s glaze is wonderful!)- the only substitution I did was use oatmeal instead of breadcrumbs due to a overwhelming amount of oatmeal I possess due to a special plus coupon deal-buy one,get one free and double coupons. I’m thrilled to have one in the freezer and leftovers for sandwiches if my husband doesn’t wipe the rest out before then. He ate HALF of the thing, lol!
Tried this tonight and was wondering about the recipe as it reads:
1/2 cup ketchup
1 tbs brown sugar
1 tsp Dijon mustard
After its cooked and you take out of the oven, you wrote “glaze with a mixture of 1/2 cup ketchup, 1/4 cup brown sugar and a shake of nutmeg”? Please clarify as this is confusion. The amounts are different?
Also, I didn’t use Dijon mustard but substituted with dry mustard. Did you mean to mix the 1/2 cup ketchup, 1 tbs brown sugar and 1 tsp mustard mix with the meat, onions ,etc. or to be used as a glaze only??
Thanks.
Deanne, the first set of ingredients (with the Dijon mustard) gets mixed into the meatloaf. The second set with the nutmeg is for the glaze that goes on top of the meatloaf. I hope that helps.
Tiffany:
The meatloaf was good even if I didn’t mix the ketchup, brown sugar and dijon mustard into the meatloaf. I guess what through me off was that the glaze wasn’t listed at the top with the other ingredients. Next time I’ll try it your way. Thanks for the recipes and your efforts to make us all more efficient and organized.