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Slice of Boarding House Meatloaf on a square white plate

Boarding House Meatloaf

5 from 11 reviews

A flavorful meatloaf filled with vegetables and a delicious combination of ground meat and spices.


1/2 cup minced red onion or shallots*

3/4 cup minced green onions

3/4 cup minced celery

1/2 cup minced carrots

1/2 cup minced green bell pepper

1/2 cup minced red bell pepper

1 tablespoon minced garlic, about 3 cloves

3 tablespoons butter

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 cup half-and-half

1/2 cup ketchup

1 1/2 pounds lean ground beef

1/2 pound ground pork

3 eggs, beaten

3/4 cup dry bread crumbs, made from fresh bread and allowed to dry

Bacon, partially cooked, optional


In large skillet, saute  onions, celery, carrots, green and red peppers and garlic in butter until soft. Let cool to room temperature.

Stir seasonings into cooled vegetables. Mix in half-and-half, ketchup, ground beef, ground pork, eggs and bread crumbs.

Gently form into a large loaf on a shallow baking dish. Top with partially cooked bacon slices if desired.

Bake at 350 degrees for 45-50 minutes. Let rest at least 15 minutes before slicing.


Adapted from Creme de Colorado.

*Mince very small or alternatively, place all the vegetables into a food processor and process until mixture is very finely chopped