The Cox family's home on the web since 2000.


Because food should taste good.


I based this recipe on one from Cook's Illustrated's "Best Recipe" cookbook.

  • small onion, finely chopped
  • 2 cloves garlic, pressed
  • bacon drippings (or oil)
  • 2 lb. ground chuck
  • 2 eggs
  • 1 tsp. seasoned salt
  • tsp. pepper
  • 2 tsp. Worchestershire sauce
  • C plain yogurt
  • 2/3 C dried bread crumbs
  • 3 T fresh parsley, minced
  • 1/3 C ketchup, plus more for the top

Preheat oven to 350.

Saute onions in bacon drippings until translucent, add garlic and saute an additional 30 seconds.

In medium bowl, whisk eggs. Add onions & garlic, salt, pepper, Worchestershire sauce, yogurt, bread crumbs, parsley and ketchup. Combine thoroughly.

In large bowl, break up ground chuck. Add mixture to meat and mix it all together with a fork. Be careful not to overmix--it toughens the meatloaf.

Line a jelly roll pan or 9"x13" pan with non-stick foil. Form mixture into a loaf and top with ketchup. Bake until internal temperature is 160, about 45 minutes. Let meatloaf rest 10-20 minutes before serving.

Serves 8.

Copyright © 2005 by Randy Cox