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Perfectly Moist Meatloaf


1 lb.  ground beef OR 1/2 lb. each ground beef and ground pork

1 large egg

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 slice white or wheat bread

1/8 cup milk

1 tsp. salt

1/2 tsp. pepper

2 Tbl fresh flat­leaf parsley

1/2 cup ketchup

3 Tbl. brown sugar  


In large mixing bowl, lightly beat egg.  Add beef, onion, green pepper, and garlic.  Soak bread slice in milk.  Squeeze out excess milk.  Crumble bread into beef mixture.  Add salt, pepper, and parsley, Mix well.  In small bowl, mix ketchup and brown sugar.  Add 1/3 ketchup mixture to beef mixture and stir to combine.  Place beef mixture in clay pot.  Top with lid.  Place in oven and set temperature to 425 degrees Fahrenheit.  Bake 1 hour.  Remove lid and top meatloaf with remaining ketchup mixture.  Place baker bottom back in oven (leave lid off) and continue baking about 15 minutes or until top of ketchup mixture is shiny and set.  Remove baker from oven and place on wooden cutting board.  Let stand 5 minutes.  With large spatula, lift meatloaf from baker and let excess grease drain away.  Serve immediately.

Perfectly Moist Meatloaf

Don't forget to...

  • Soak the Romertopf clay pot in tap water for 10-15 minutes prior to each use (soak only lid with glazed bakers)
  • Set the oven temperature AFTER the Clay Baker has been put in the oven.
  • DO NOT add cold liquids to a hot clay baker. Warm the liquids slightly in the microwave or let them come to room temperature.
  • Place the Romertopf on a folded dish cloth, wooden cutting board, or hot pad after cooking is complete.  
  • Do not place a hot Clay Baker on a cold surface.
  • Allow the Romertopf to cool to room temperature before cleaning.

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