Meatloaf is a dish made out of ground meat and sometimes vegetables flavoured with spices and shaped into a loaf then is either baked or smoked, it is then served with a type of sweet relish or sauce. Meatloaf have been around as early as 5th century during the Roman period and since then it had evolved to have its own local variation depending on the geographical location like the Italian polpettone, German Hackbraten, Jewish Klops and Filipino embutido.

My mom used to make the American version at home when I was younger and if I still remember correctly the recipe below should be similar to what she was doing before, I always remember asking her to add more milk so it tastes creamy and I always scoop of the milk that curdled in the edges of the pan. How about you how do you make your meatloaf?

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 min
  • Total Time: 16 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: American


Meatloaf is a dish made out of ground meat and sometimes vegetables flavoured with spices and shaped into a loaf then is either baked or smoked, it is then served with a type of sweet relish or sauce.




  • 400g minced beef
  • 400g minced pork
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup bread crumbs
  • 1 medium carrots, chopped
  • 1 small red capsicum
  • 1/2 tsp cayenne
  • 1 tsp dried thyme
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • salt
  • freshly ground black pepper



  1. Mix all ingredients in a large bowl, season it with salt and freshly ground black pepper then place in a loaf pan.
  2. In a separate bowl combine glaze ingredients then pour over meatloaf.
  3. Bake in a 175C preheated oven for 1 hour.



22 Responses

  1. I have never made meatloaf before – this really looks tasty.
    🙂 Mandy

  2. Nice glaze
    Thanks for letting me know about the commenting issue – not sure what the problems is. Perhaps its a blogger issue thats been fixed, I hope

  3. nors says:

    Sarap naman nyan lalo na siguro sa almusal katerno ng tinapay at kape

  4. Simply Tia says:

    I love how glossy and oh-so-finger-licking-good that glaze looks. Lovely meatloaf all in all. Yum!

  5. Similar to yours, I too use a combination of meats–beef, pork, turkey–and create a glaze for the top. And one of my favorite things about meatloaf is the leftovers made into sandwiches. So good!

  6. Kristy says:

    Hats-off to you! You have made meatloaf look appetizing. My mom used to make it all the time and I couldn’t stand it. I haven’t had it since, but this looks good. My kids on the other hand, do love it. I’m sure they’d like this one, especially with that glaze!

  7. One of my favorites, sadly my wife hates it.

  8. PolaM says:

    Beautiful meatloaf. Never thought of adding milk. I can se how it would make it delicious.

  9. It’s funny, but I have a meatloaf appetizer in my head for the Super Bowl this weekend and here you have this delicious looking meatloaf! Love it!

  10. peasepudding says:

    Yummy meatloaf with salads for summer

  11. meri says:

    I didn’t realize there were so many varieties of meatloaf!

  12. samology says:

    I loooooove meatloaf! And I looooove embutido too!! Never tried the others before too though. A client of mine made me embutido once and she gave it to me during work. While I was feasting on it during my lunch time, all my co-workers curiously asked what it was! I never thought of it as a variation of meatloaf (until today) but it sure was delicious!

  13. looks a bit like embutido to me. the meatloaf i’ve tried are those in cans… nyahaha.

  14. The evaporated milk into meat look is new to me but why not? Your meat loaf is different then the rest for the lovely and shiny glazing on top and it certainly looks like another flavor enhanced.

  15. Happy to see the 50/50 pork and beef mixture in the recipe…always to key to great meatloaf for me.

  16. I think it must be partly the evaporated milk that gives this loaf such a pate-like consistency (at least in the photo, which would be quite different from the more hamburger-patty consistency of what I grew up eating. But this looks like a wonderful version, and I think the denser slice would be a real treat too–most of the other ingredients are similar to what I’ve usually had–and the glaze sounds just right!

  17. kiwidutch says:

    I agree with Kathryningrid, yours looks so much more like Pate…

    The addition of pork mince would make it lighter in colour for sure and the addition of evaporated milk is a totally new one on me.. I bind mine with beaten eggs.
    I have several versions of meatloaf, some are all beef and yes it ends up looking more like a large hamburger patty in texture than the light , softer looking texture I see in your photo…,
    … but I also often take raw braatworst sausages out of their casings and add them to beef mince too (that recipe uses less eggs) and sometimes what goes in depends on what I have to hand, bacon… extra veggies etc.
    I’m going to try this recipe soon because the milk addition really has me curious now LOL.

  18. Your meatloaf looks fantastic, love that glaze and the photo! I use bread rolls instead of breadcrumbs and soak them in milk – they help keep it juicy!

  19. foodjaunts says:

    I’ve never used evaporated milk in meatloaf before but I like the idea. I’ll have to throw some in the next time I make meatloaf.

  20. I always wondered what meatloaf was, never having made it before. It looks so good !

  21. This looks delicious! I make my version wrapped in bacon. Killer, but really good. Hehehe. 🙂

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