Blue Plate Extra Special Meatloaf

Deluxe Meatloaf - A Diner Favorite
A rib-sticking blue plate special everyone will love on a crisp fall evening
Write a review
  1. 2 lbs ground chuck
  2. 1 small bell pepper
  3. 1 small onion
  4. 2 eggs
  5. 1 tbsp Worcestershire sauce
  6. 1 tbsp steak sauce
  7. 1 tsp garlic powder
  8. Salt and Pepper to taste
  9. ***Bread crumbs to bind if needed (store bought)
  10. **Ketchup for top if desired
  1. Heat oven to 375 deg.
  2. Finely chop pepper (be sure to remove veins and seeds) and onion then set aside.
  3. In a large mixing bowl combine ground chuck, eggs, Worcestershire sauce and steak sauce.
  4. Add in a dash of salt and pepper.
  5. Add chopped pepper and onions and mix to combine.
  6. If mixture seems loose add bread crumbs to bind. Add crumbs a tablespoon at a time until the mixture can be handled to form into a loaf.
  7. Remove from bowl and shape into an oblong football shaped log.
  8. Place in a large loaf pan and bake for approximately 1 hour or until done. If you are adding ketchup to the top complete the step below.
  9. Approximately 3/4 through cooking time remove from oven and spread ketchup on top. Return to oven to finish cooking.
  1. Any type of pepper can be used in place of a bell pepper. We often use cubanelle peppers for a kicked up flavor.
Many different spices can be added to suit your taste - or just to try something new. Just a few we have tried are
  1. Ancho Chili powder
  2. Cayenne powder
  3. Rosemary
  4. Oregano
Vintage Unscripted

Dot ~

You may also like


  1. Now you’ve made me hungry for meatloaf! I’ve never tried the steak sauce but I will now.

    I make mine with with a jar of salsa and cracker crumbs.

  2. We are big fans of meatloaf in our house! I usually make an extra large one and bake it in a rounded shape in one of our cast iron skillets. When it’s cool, I cut off a hunk and freeze it for one of those days when I don’t want to cook…just microwave bake two potatoes and reheat a veg and the defrosted meatloaf. Thank you for reminding us all about a vintage recipe with modern twists!

Leave a Reply

Your email address will not be published. Required fields are marked *