Masterful Meatloaf

This is a rather simple, yet satisfying dish that is full of calories and very filling. Since I have cystic fibrosis, I try to cook something tasty that is also healthy and has a lot of protein. It can also be frozen, defrosted and reheated when I am not up to cooking. It also lasts a long time in the fridge and my husband, who does not have cystic fibrosis, seems to like it for lunch as a sandwich on bread with mayo.

by Andrea E.

Nutrition information

Servings: 4

Amount per serving

  • 530
  • 1110mg
  • 41g
  • 314mg


  • 1 1/2 lb meatball mix (beef, veal, pork)
  • 1/2-3/4 c parmesan cheese
  • 4-5 dashes/shakes of Lea & Perrin's Worcestershire sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced or pressed
  • 3/4-1 bunch parsley, chopped
  • 2 eggs, lightly beaten
  • 3/4-1 tsp Kosher salt to taste
  • 1/3 tsp ground pepper
  • 3/4 c breadcrumbs
  • 1/2 c milk
  • Add All Ingredients


Step 1
Preheat oven to 350 degrees.

Step 2
Prepare a shallow baking pan with tin foil to later put raw meatloaf on.

Step 3
Add all ingredients up to pepper into a large bowl.

Step 4
In separate bowl, add milk to breadcrumbs to saturate.

Step 5
Once done, pour wet breadcrumbs into bowl with other ingredients, mix well with hands.

Step 6
When mixed thoroughly, shape into one big loaf or two small ones. Try to shape evenly so it cooks through evenly.

Step 7
Cook for about 35 - 40 minutes. Check with food thermometer, should read 160-170 degrees in middle when done.

Step 8
Can be served with sweet potatoes and sautéed bok choy with garlic.