Meatloaf Recipe


This is your Grandma’s meatloaf (but better since it features dry-aged ground beef) 


  • Difficulty (0 = Caveman, 5 = Thomas Keller): 3
  • Serving size: 6
  • Prep/cook time: 1 hour, 30 minutes
  • Meat temp: Medium-well


  • 1 stalk celery, minced
  • 1 head garlic, minced
  • 20 oz beef
  • 1 tbsp dijon mustard
  • 2 tbsp ketchup 
  • 1 cup bread crumbs
  • 2 eggs
  • Salt and pepper
  • 1 carrot, shredded 
  • 2 cups ketchup


  1. In a large bowl, add the celery, garlic, beef, dijon, ketchup, bread crumbs, eggs, salt and pepper and shredded carrot and mix thoroughly.
  2. Preheat oven to 425°F.
  3. In a bread loaf pan, shape the meatloaf, make sure it comes up to the top.
  4. Once the meatloaf is laid, cover the top with a thick layer of ketchup. 
  5. Put the meatloaf in the oven for 20 minutes, then lower the heat to 350°F and continue to cook for 35 minutes. 
  6. Dry aged meat cooks faster. This meatloaf is excellent for a quick and easy meal. 
  7. Let the meatloaf rest for at least 10 minutes before cutting, or it’ll crumble and dissolve. 

Video demo:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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