Judge Casey's Meatloaf
10 May 2021 / Beef

Judge Casey's Meatloaf

Our Famously thick and flavorful ketchup gives an Irish twist to the American classic. The mighty meatloaf! Our recipe uses finely chopped veggies to create a lighter meatloaf that has the added flavor and health benefits of veggies. Our natural ketchup with its bolder flavor really elevates this recipe from within. Served with farm fresh rainbow carrots and potatoes for an authentic taste of comfort.


For the Meatloaf

1 and a half lbs of 80/20 lean ground beef

1/2 cup bread crumbs

1/2 onion

2 sticks of celery

1 Carrot

1 large egg

3 tbsp. Judge Casey’s Famously Thick Ketchup

1 teaspoon Dijon mustard

1 /4 cup parsley leaves

Salt & ground black pepper - to taste

For the Topping

3/4 cup Judge Casey’s Famously Thick Ketchup


Preheat oven to 425°

In a bowl start with a pound and a half of ground meat, half an onion, one carrot, two sticks of celery and a ¼ cup of chopped parsley, all finally chopped. 1\2 cup breadcrumbs, one egg, 3 tablespoons of Judge Casey’s, 1 teaspoon Dijon mustard, salt and pepper to your taste.

Mix all ingredients well. Mold loaf onto sheet pan or oven Safe dish of your choice.

Place meatloaf in the oven & turn the oven down to 350°.

When the top begins to brown cover lightly with ¾ cup of Judge Casey’s and continue to bake until meatloaf’s hot (160° inside), fully cooked and Judge Casey’s has glazed over the top.

Let loaf rest at least 15 minutes before slicing.

Enjoy with carrots and potatoes for an authentic taste of comfort.

Chefs Notes:
For special a occasion we like to use a half pound of ground white meat chicken, half pound of lean bison and a half pound of 80-20 grass fed beef.

Keep the oven door closed for heat retention, only open the door when necessary.
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