My Mom’s Meatloaf


My mom rarely cooks these days, but whenever she does, it’s eventful. I grew up eating her meals and baked goods, so there’s always nostalgia involved whenever I eat one of her foods. Sadly though, she doesn’t keep recipes most of the time. She goes by taste, look, and what ingredients are available, and not by any written recipes. Admittedly, this makes it hard for me to sometimes replicate the foods she made for us before.

Last weekend, she had the time and decidedly made us meatloaf for our meals. When I saw her, I immediately grabbed the camera and took pictures of the whole process. Don’t want to miss this for the world!


First off, preheat oven at 350 degrees F.

The meat she used is a combination is ground pork and ground beef. She said it gives the best combination for meatloaf or even meatballs. Throw in some chopped garlic.


Add in diced carrots.


…then chopped onions…


…and red bell peppers, then some chopped squash (which is completely optional). We have an abundance of squash in our fridge so she decided to throw these in as well. She does love to sneak in some vegetables in her food as we’re extremely picky on eating vegetables.


Then some roughly chopped mushrooms. She exclaimed that mushrooms always make any meal better, so it has to have mushrooms!


Now, for some flavorings. About 1 tbsp of salt, about 3 tbsp of oyster sauce, and about 2 tbsp of soy sauce. Yes, I keep saying “about”, but really, my mom never measures anything so I can only estimate the amount.


For sweetness, mix in about 1/4 cup of brown sugar.


Then add 2 eggs as added richness and binder. For some reason, my mom never once used flour or milk or breadcrumbs on her meatloaf. When I told her about meatloaf recipes requiring that, she didn’t believe me actually. She believes there’s no reason for adding that.

Not pictured, but throw in some freshly chopped parsley and basil.

DSCN3631 Line the meatloaf pan with foil, making sure that it overhangs on the sides as you want to be able to lift the meatloaf out of the pan using that.


Evenly divide the meatloaf into two loaf pans (depending on how big or small your loaf pans are).


Place the loaf pans into a baking sheet pan or a much larger pan. Cover loosely with aluminum foil. Pour some hot water onto the pan. Then, carefully, place the whole thing into the oven. This creates a steaming effect and would make the meatloaf moist and more delicious. So as my mom said.

Bake for about 1.5 hours or so. While it bakes, it’s time to make the glaze.

Mix about 1 cup of ketchup, little splash of sriracha for a bite of spiciness, and about 1/2 cup of brown sugar and a pinch of salt in a bowl.

After 1.5 hours, take the meatloaf out and pour and spread on top the ketchup glaze. Put the pan back into the oven for another 30-40 minutes or until bubbly and cooked.

Let it cool for about half hour or so before serving.



It is delicious! And boy, did I miss my mom’s meals! I could eat this for breakfast, lunch and dinner and won’t even complain about it. The little spiciness from the ketchup glaze and then the sweetness from the brown sugar, the savory flavor from the oyster sauce and soy sauce made a good play on the taste buds. Not to mention that this makes you not notice you’re eating vegetables at all (did I just tell you that my mom is sneaky that way?). It’s a simple homemade comfort food and quite very easy to do. Well, despite not having accurate measurements for the recipe. Lol!

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