Casseroles,  Meats

Neufchâtel’s Meatloaf

It’s time to address comfort food, and what could be more comforting than meatloaf?

Neufchatel’s meatloaf with broccolini

My mother used to make a simple, basic meatloaf. We all loved it. Ditalini makes meatloaf too, but hers is fancier: she puts a roll of mozzarella cheese wrapped in sliced ham into the center of hers, and I’ll post that recipe one of these days. I’ve been craving basic comfort lately, so I started making my own meatloaf using a simple recipe taken off the web. Then, last week, my youngest sister (née Neufchâtel deMenthe) sent me a meatloaf recipe that reminds me of our mother’s, and that’s the one I’m going to share here. Her recipe is sized for a big family, but if you’re cooking for two it’s a simple matter to cut the ingredients in half.

Neufchâtel's Meatloaf

  • Servings: 4
  • Difficulty: medium
  • Print


  • ½ cup ketchup
  • 1/3 cup brown sugar
  • 1 ½ tbsp prepared mustard
  • 2 tbsp cider vinegar
  • ½ tsp ground nutmeg
  • 2 lbs ground beef
  • 1 cup crushed cornflakes
  • 2 eggs (beaten)
  • 2 tsp salt
  • ½ tsp pepper
  • 1 small onion (chopped)
  • ¼ cup green pepper (chopped)


Make a sauce by mixing the following ingredients in a small sauce pan and bring to a boil: ketchup, brown sugar, mustard, vinegar, and nutmeg.

Combine meat with the remaining ingredients plus half the sauce in a large bowl and mix well.

Shape meat mixture into a loaf and bake at 350°F for 40 minutes. Pour the remaining sauce over the loaf and bake an additional 20 minutes.


I cut the ingredients in half to make a smaller loaf and substituted the following: a cup of breadcrumbs for the corn flakes and Grey Poupon for the prepared mustard. I served it with broccolini, lightly steamed then sautéed with butter, squeezing a little lemon over the top just before serving.


Amateur cook and barbecue fanatic.

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