Nathalie Duprees Meatloaf

Nathalie Duprees Meatloaf

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  • 2 1⁄2 lbs ground beef
  • 1 1⁄4 lbs ground pork (may substitute ground beef)1 medium onion, chopped
  • 2 slices bread, made into crumbs
  • 1⁄3 cup oatmeal
  • 1 onion, diced
  • 4 eggs, beaten
  • 2 teaspoons salt
  • freshly ground black pepper, to taste
  • 1 tablespoon prepared mustard
  • 1 cup tomato sauce
  • 1 (5 ounce) can evaporated milk (may substitute milk)


  • 4 tablespoons brown sugar
  • 1 cup tomato sauce (or the remainder of the can)
  • 1⁄2 cup milk
  • 4 tablespoons prepared mustard
  • 4 tablespoons vinegar



Preheat the oven to 400 degrees F.

For the meatloaf, in a large bowl add the ground beef, pork, bread crumbs, oatmeal, and onion. Do not mix yet.

In another bowl, whisk together the eggs, salt, mustard, tomato sauce, and milk. Pour over the meat mixture and gently mix all the ingredients together. Place on a large, rimmed sheet pan or on a roasting pan. Shape into a loaf. Bake for one hour, or until the temperature in the center of the loaf reaches 160 degrees F. Baste occasionally with the pan juices.


To make the sauce, whisk all the ingredients together in a small saucepan. Bring to a boil and pour into serving container. Pour a little over the meatloaf and pass at the table to accompany meatloaf.

Note on sauce: the sauce is on the thinner side. If you’d like it a little thicker, simmer it for a few minutes.

Keywords: Beef, Bread, evaporated milk, Freezes Well, Ground Beef, Ground Pork, Meatloaf, milk, Nathalie Dupree, Oatmeal, Pork, Tomato sauce