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Herbed Meat Loaf


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Herbed Meat Loaf


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Herbed Meat Loaf


  • Ready Time : 0 min


6 Servings


  • 1 1/2 pounds lean ground beef
  • 2 teaspoons dry mustard (divided)
  • 1 teaspoon dried thyme leaves and sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup wheat germ or whole wheat bread crumbs
  • 1/2 cup onion (finely chopped)
  • 1 beaten egg plus 1 egg white
  • 2 tablespoons honey or agave
  • 1 tablespoon tomato paste


Combine ground beef, 1 tsp. mustard, sage, thyme, garlic powder and pepper; mix lightly.  Add bread crumbs, onion and egg, mixing lightly, but thoroughly. Shape beef mixture into an 8 by 4 1/2- inch loaf; place on rack in an open roasting pan.  Bake in a 350 degree oven for 50 minutes.  Combine honey, tomato paste and remaining dry mustard; spoon over top loaf.  Continue baking for 10 more minutes.


About Rochelle Rothman


"Rochelle is a Mom of six and Bubie to many more, kinaraha! Her cookbook can be seen at www.notjustacookbook.com. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. Her new DVD recipe organizer includes the book. What a GREAT gift! Rochelle is available for cooking demo events for fundraisers, hotels, stores, as well as private Tupperware demonstrations. Rochelle is often asked to share her amazing Freezer Tricks demonstration at many locations including several national televsion shows. She is a columnist in the FJJ (Flatbush Jewish Journal) and The Jewish Press, plus a contributor to other publications. Contact her at www.my.tupperware.com/rochellerothman.




15 Responses to Herbed Meat Loaf

  1. avatar says: Alice

    Dinner was a a hit. But, I used instant oatmeal instead of bread crumbs. Thanx.

  2. Great switch!

  3. avatar says: Debby G

    This was absolutely delicious. All the little elements really added layer upon layer of flavor, that elevated this from what my kids call “cafeteria food” to something really delicious. From the herbs mixed into the meat, to the honey and mustard mixed in with the tomato paste on top, this was a really elevated, yet simple, version of meatloaf.

  4. avatar says: Debby G

    I also used about 1/3 veal for the meat instead of beef, and it was really delicious.

  5. avatar says: debkarow

    This is a good sturdy meatloaf, looking forward to making sandwiches with the leftovers.

  6. avatar says: Monica

    This was a great variation on meatloaf. The sauce on top changed it from ordinary to special. It has a good combination of flavors that even my pickiest eater liked. I will make this again.

  7. avatar says: Adina101

    I completely disagree with the above comments. I thought the sauce was excessively sweet and did not have enough flavor. The meatloaf was heavy compared to other recipes and it was dry. My kids wanted more sauce to dip the inner pieces in as the meat itself was not that flavorful.

    • Could it be your meat source was the issue? I usually make extra sauce for “dipping”in case someone wants some extra.

  8. avatar says: pixframe

    I substituted ground turkey for the beef and also added a “kiss” of rosemary. It was delicious hot and just as delicious (the next day) served cold as a sandwich.

  9. avatar says: ohyoucook

    I was apprehensive baking the meatloaf over a rack (would the loaf fall apart during cooking?) and just a little worried about using all ground beef (usually mix with ground chicken or veal), but decided to throw caution to the wind and try the recipe as is. The whole family was pleasantly surprised how moist and tender the meatloaf was! The sauce was a little sweet, but definitely better than the usual ketchup spread over the top. As an unintended bonus, the rack doubled as a template for cutting even slices! Definitely my new meatloaf recipe.

  10. avatar says: pgeralnik

    Overall, we found the meatloaf to be a bit dry, which is saved somewhat by the topping. I presume the dryness is at least partially due to the choice of lean ground beef (I used 90/10). The kids liked it, which is important. My wife and I found the topping to be too sweet – we’d cut back on the amount of honey next time.
    Overall a decent meatloaf, although not one that stands out from any other.

  11. avatar says: pgeralnik

    btw – a small typo you might want to fix: “1 beatn egg” should be “1 beaten egg”.

  12. This meatloaf was so good! I used ground turkey instead of beef and real mustard instead of dry. The wheat germ gave it a nice texture and the sauce gave it a perfect touch of sweetness.

  13. avatar says: raizy

    Nice hearty meatloaf, but I did not care for the sage. I found it to strong of a spice. Would possibly use the tarrigon with rosemary for the beef & use the sage with ground turkey or chicken, or just leave out the sage all together. I liked the sauce, honey & mustard added to tomato paste made for a nice sweet/tart combination.

  14. avatar says: RachelY

    My husband really liked the meat loaf – I less so.
    Was not sure if the teaspoon of sage and thyme was one of each or half and half – so I used less rather than more
    The tablespoon of tomato paste – one was not enough for to spread over the entire top, and I switched to Bolognase sauce (using 2 tablespoons)
    The cup of bread crumbs was way too much – so I reduced it to half a cup – and substituted potato flakes, which is fluffier (and also great on pesach for those who don’t do gebruchts)
    Would possible swap the sage with rosemary next time.

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