This Claim Jumper Meatloaf tastes just like what they serve at the restaurant. Full of chopped vegetables and bursting with flavor!
This meatloaf is TASTY! I’m not even a huge fan of meatloaf, but this is DELICIOUS! The last time we went to Claim Jumper, my husband got the meatloaf and I got.. I don’t even remember.. all I remember is how good the meatloaf was! He gave me a bite or two of it and I was wishing that I had ordered it too. It had so much flavor! I knew that I needed to go home and combine some recipes to try to duplicate it. I think I got pretty dang close (in fact… I think THIS recipe is even BETTER…)! Adults love it, kids love it…. you just can’t lose.
If you are looking for some side dish ideas… this goes great with our loaded mashed potatoes and sauteed sweet asparagus. It also goes great with our Parmesan potato halves and roasted vegetable medley.
Anyway, here is our take on the Claim Jumper Meatloaf recipe (which is a combination of our family’s recipe and Todd Wilbur’s recipe)… it is actually really easy to make– you are going to love it!
- 2 tsp. vegetable oil
- 2/3 c. onion minced
- 2 cloves garlic minced
- 1/2 c. red bell pepper minced
- 1 carrot grated
- 2 eggs beaten
- 1 c. milk
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Lb. ground beef
- 1 Lb. ground pork
- 1 c. breadcrumbs Italian seasoned
- 1/2 c. flour
- 1/2 c. ketchup
- Preheat oven to 350 degrees.
- Saute onion, garlic, red pepper and carrot in oil over medium heat until they become soft. In a medium-sized bowl combine eggs with milk, salt, pepper, garlic powder, and onion powder. In a separate, large bowl, mix breadcrumbs and flour into the beef and pork with your hands.
- Add egg and milk mixture, sauteed veggies, ketchup and mix it up with your hands. Press the mixture into a meatloaf pan or a large loaf pan. Bake for 30 minutes, then spread additional ketchup over the top of the loaf to taste, then bake for another hour.
- Let it sit for a few minutes, then slice and serve!
I love your recipe for meatloaf except for the catsup. I hate ketchup
I use tomato juice in mine or V8 . I will try your recipe but w/o catsup.
How can I print this off? Is there a “print” notation somewhere on the recipe? Thanks!
If you hit the share button you will see print is one of the options!!!
left click highlite from beginning to end right click next then u get the “print” option in the menu
I SHOULD HAVE BEEN MORE CLEAR. I HIGHLIGHTED THE RECIPE FIRST THEN COPIED WENT TO MY MIRCO-SOFT WORD THEN PASTED. THEN I
COPIED IT. I HOPE THIS HELPS YOUI OUT.
I’m not the biggest fan of meatloaf but this looks super delicious <333
just tried this rand it was SOOOO GOOD!! Def a keeper!
Emily – I’m so happy you liked it! My kids love this meatloaf and I make it all the time.
OK, so last night was the third time I’ve made meat loaf for my husband. (We’ve only been married for 3 years so it’s not that big of a deal). He is so picky about it (but LOVES it when it’s good) and both pervious times i’ve made meatloaf, with a different recipe, he hated it. It was so sad. Well I stumbled upon this and you wrote “I’m not even a huge fan of meatloaf, but this is DELICIOUS!” That caught me right there! He LOVES meatloaf, but i’ve never found a good recipe.
RESULTS from last night:
HE LOVED IT!!!! And I LOVED it! It was seriously the BEST meatloaf we’ve EVER EVER had! The only thing I did differently was I took out the pork (I didn’t have any) and I used sausage instead. It was seriously so good. Thank you thank you thank you for posting this! I seriously LOVe your site and I have your book. (PS you should make another recipe book!!)
Thank you, Kristina! This meat loaf has always been a hit with my family too. I’m so glad it passed the test at your house. It’s great to hear you are enjoying our site and our cookbook!
I just added this recipe to caloriecount.com and if you pair it with organic, lean, grass-fed beef, it is less than 200 calories per serving! (assuming 6 servings per loaf.) Made it for dinner and it was delish!!!!! Thanks!
Thanks for sharing the calorie count! I’m so happy you liked the recipe!
My mom has made meatloaf this way for as long as I can remember, and I learned from her. We don’t use any flour, so I’m curious why the flour…. and what does it do for the meatloaf?
Flour or oatmeal is used in meatloaf recipes as a binder and an extender. The flour and/or oatmeal also absorb excess liquid as the meat cooks. Thanks for asking!
I stopped making meatloaf because it crumbled when I tried to slice it … seems like any recipe I tried did the same thing. Before I try this, does it slice well?
It does slice very well. The breadcrumbs and the eggs in the recipe act as a binder and keep the meat from falling apart. I always let it sit for about 5 minutes before slicing as well.
Do you think I can freeze it to use later.
Yes, this will freeze well. I use a heavy duty freezer bag or wrap it in plastic wrap, then in foil. Thank you for asking!
Are you suppose to put ketchup in the mixture as well as on top????
For this recipe the ketchup is just used on top of the meatloaf. Thanks for asking!
Recipe says to “Add egg and milk mixture, sauteed veggies, ketchup and mix it up with your hands. Press the mixture into a meatloaf pan or a large loaf pan. Bake for 30 minutes, then spread ketchup over the top of the loaf. Ketchup “in” mixture or “on” mixture?
Thank you for pointing that out! I just adjusted it on the recipe. You mix ketchup in the meatloaf and spread additional ketchup on top after it bakes for 30 minutes.
Add some celery and chopped mushrooms too. More veggies make it a better meat option.
Thank you for the ideas!
My 10 year old loves this, and could eat half the load by himself if I let him. On days when it’s going to be packed with activities, I mix the meatloaf up and plop it in the crockpot on low. I just put the ketchup on at the beginning, which keeps it moist, and it’s ready when we are! It takes about 8 hours or so.
Great idea! Thank you for sharing!
This is almost exactly Todd Wilbur’s recipe from his book “Top Secret Restaurant Recipes 2”! http://www.Topsecretrecipes.com – it is a great recipe!!
i wish to try this recipe but need the grade of beef you use and do you have to use pork…most people just say ground beef and never say the grade of beef and that does make a difference ..thank you.
You can use any grade beef, the more fat (like 80%) will just be more moist. Typically I like to use 90% or higher
I made this last Sunday and it was a hit with the family. They liked it so much I am making it again this Sunday. Thanks for the recipe, it will now be my go to recipe for meatloaf.
So glad you liked it! 😀
I’ve made this several times and my family loves it!! Thank you for the best meat loaf recipe!
Thank you, Sherissa! I’m so glad you like it. It is the only meatloaf recipe I make now. My family loves it too.
Wow, was SO disappointed in this tonight. Followed the recipe exactly and it was a disaster. Way too wet to even hold together, after it baked to 200+ degrees internal temp and sat for 20+ minutes, still came out as a pile of mush. We tried eating it anyway and all it tasted like was breadcrumbs and flour. What a bummer.
I am so sorry that this didn’t turn out for you! What kind of breadcrumbs did you use? We have never had it turn out like mush before. I honestly don’t know what could have gone wrong 🙁