Traditional recipes

Sir Kensington's Blue-Blooded Meatloaf

Sir Kensington's Blue-Blooded Meatloaf


One of the most classic recipes that uses ketchup in it is meatloaf, and Ramadan and Norton add their own spin to it using their artisanal ketchup products. The best part about meatloaf? It uses ketchup as an ingredient, and for its original purpose, as a condiment.


  • 1/2 Cup finely chopped onion
  • 1/2 Cup finely chopped bell pepper
  • 1 clove garlic, minced
  • 1 1/4 Pound blend of lean ground meat (beef, pork, and veal)
  • 1/2 Cup quick oatmeal, or regular breadcrumbs
  • 1 egg, slightly beaten
  • 1 1/4 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1/3 Cup chopped parsley
  • 1/2 Cup crumbled Gorgonzola or blue cheese
  • 1/2 Cup ketchup, preferably Sir Kensington's Classic or Spiced Ketchup, plus 1/3 cup more


Calories Per Serving542

Folate equivalent (total)49µg12%

Riboflavin (B2)0.5mg26.7%

Meatloaf 2.0

Onion soup mix: Those packets are handy for making many dishes, from the perfect chip dip to spiced-just-right roasted potatoes, to yes, savory meatloaf. Some brands contain MSG and corn syrup, but Simply Organic French Onion Dip mix does not.

Mix 1 envelope with 2 pounds of beef, 2 eggs, 1 1/2 cups bread crumbs, 1/3 cup ketchup and 1/3 cup water. Form into a loaf on a lightly greased baking sheet with a rim, and bake at 350° for about 1 hour and 15 minutes (until the internal temperature is 160°). As with any meatloaf, let the dish rest for 15 minutes before serving to help keep slices neat and prevent all the juices from running out as soon as you cut in.

When Sam Sifton, the former restaurant critic for The New York Times, was charged with making meatloaf for Nora Ephron, who had her own famous recipe, he learned one very important lesson: "Do not make Nora Ephron's meatloaf for Nora Ephron. This is a sucker's play and remains true even if you're cooking for someone's aunt on a Saturday night in Fort Myers, Florida: Don't make a person's signature recipe for that person, ever. Instead, take it as a starting point."

Here are a few ways to riff on Nora's meatloaf (or your aunt's): Instead of the usual onions and carrots, try bell peppers, jalapeño peppers, zucchini or mushrooms (sauté the vegetables in a tablespoon or two of olive oil until they're soft before adding them to the meat mixture). And while bread crumbs are the traditional filler, panko (Japanese bread crumbs) rolled oats or crushed corn flakes, tortilla chips or crackers (Cheddar Goldfish, no joke!) work great too.

The Secret to a Deliciously Moist Healthy Turkey Meatloaf

It’s the vegetables. It’s always going to be the vegetables, because I think we can both agree that turkey alone doesn’t have much of a flavor.

The sauteed mushrooms used in the recipe below contribute incredible moisture. While the savory-umami meaty flavor that you just can’t get just from beef, let alone turkey. I also add in a hefty dose of garlic, onions, thyme and carrots.

Yes, Vegetables are the New Meat

I’ve come to realize with just about every single recipe you can image that adding in either vegetables or fruit—whether hidden or visible—inevitably adds more flavor. I’m not the only one who has come to this conclusion either. Real chefs have too. Vegetables are the new meat.

So even if you don’t care a thing about whether you make your turkey meatloaf healthy or not, we all want it to taste good! And trust me, adding the veggies does the trick. More veggies = more flavor + fiber + flavonoids. So it’s a win-win for both the clean eating and foodie enthusiasts alike.

Mom’s Traditional Meatloaf (Gluten & Dairy Free)

Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!

Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!

  • 1 lb Ground Beef
  • 3 Eggs beaten
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 2 tsp Dried Thyme Leaves sub Italian herbs or
  • 1 tsp Ground mustard
  • 1/2 cup Almond milk original - unsweetened (sub any milk if you tolerate diary)
  • 1/2 cup Almond Flour sub breadcrumbs if you're not gluten/grain free
  • 1/4 cup Flax Meal sub more almond flour/breadcrumbs
  • 1/2 cups Ketchup Natural and Paleo-friendly - Truemade Foods Ketchup or Sir Kensington are both great!
  • 1 Onion - medium-sized chopped (optional)
  • 1 tbsp Ghee for sautéing onions
  • 3 tbsp Worcestshire sauce optional
  • 1 lb Ground Beef
  • 3 Eggs beaten
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 2 tsp Dried Thyme Leaves sub Italian herbs or
  • 1 tsp Ground mustard
  • 1/2 cup Almond milk original - unsweetened (sub any milk if you tolerate diary)
  • 1/2 cup Almond Flour sub breadcrumbs if you're not gluten/grain free
  • 1/4 cup Flax Meal sub more almond flour/breadcrumbs
  • 1/2 cups Ketchup Natural and Paleo-friendly - Truemade Foods Ketchup or Sir Kensington are both great!
  • 1 Onion - medium-sized chopped (optional)
  • 1 tbsp Ghee for sautéing onions
  • 3 tbsp Worcestshire sauce optional

*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!

Like this:




**Preheat your oven to 350 degrees.**

If you're choosing to omit the onions skip Step 1 and 4. (I'll try not to judge you. even though, I, too, HATED onions growing up)

Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.

While the onions are sautéing, combine* the rest of the ingredients in a large bowl.

*Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.

I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast. barely a minute for each side. If it's not salty enough, add some more salt!

Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.

Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit. and your meatloaf isn't just sitting in a pond of all that.

I like to shape mine on the flatter side. It helps it cook up faster.

Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf. looks super appetizing, eh?

Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.)

During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!

Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5-10 minutes. This will help you to slice it much easier!

. but, if you can't wait, by all means. DIG IN!

Personally, I love to slice it and pan-sear it for a minute or two on each side.
It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.
I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!

Sir Kensington's Mayonnaise 10 oz

Dress your sandwich like the very model of the modern major general with silky smooth mayonnaise from Sir Kensington. Made with all natural ingredients such as cage free eggs, ground mustard seed and fresh lemon juice, it's good on everything from vegetables to animals to minerals.

  • Classic - Sir, you've outdone yourself. A pitch perfect spread that's bright, light, and replete with citrusy notes of lemon verbena. Spread on sandwiches and dip your fries in style.
  • Chipotle - The fruits of being a well-traveled gentleman are on full display in this hot-blooded mayonnaise. Added to the original recipe is a piquant blend of spices, including: smoky chipotle, cumin, garlic and adobo. Spread on tacos, corn and sandwiches.

Photos from Our Community

Just the Facts

Inspired by legendary (though fictional) inventor, Sir Kensington, its makers seek to increase basic sandwich spread options with their superlative sauces.

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Sir Kensington's Blue-Blooded Meatloaf - Recipes

We love sharing recipes inspired by Nevada Foodies. Today we’re sharing their Wild Game Meatloaf with Sun-Dried Tomatoes, however we have a couple tweaks to make it perfect to us! Enjoy, and be sure to check out their website for wild game inspired recipes.


  • 1 1/2 pounds ground wild game
  • 1 cup sun-dried tomatoes, julienne cut
  • 1 cup onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons unsalted butter
  • 1 cup ground oats
  • 1 egg
  • 1 teaspoon sea salt
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded pepper jack cheese

Meatloaf Sauce

  • 1 cup sir kensington ketchup
  • 1/2 cup sun-dried tomatoes, julienne cut
  • 1 tablespoon honey


Preheat oven to 375°F. Heat a skillet over medium heat and melt butter. Sauté onions, mushrooms and garlic. Remove from heat when done. Using a large bowl, mix together ground wild game, sun-dried tomatoes, oats, egg, salt and cheeses. Add the onions and mushrooms and mix well. Press meat mixture into a 9×5 inch loaf pan and cover with foil. Bake in oven for 45 minutes. Remove foil and smother the top of the meatloaf with the sauce. Continue to bake until fully cooked about 15-20 minutes. Remove from oven and let rest for 10 minutes. Remove meatloaf from pan and serve with roasted veggies or a salad.

Meatloaf Muffins

The other night, I just caved and said “Fine! Meatloaf it is!”. I grew up with ketchup smothered meatloaf and I really like it, so I decided to go that route. And since the clock was speeding towards 6 o-clock and I knew the dreaded “mooooommmmm, when are we eating?” was coming, I decided on muffins instead of an entire loaf.

How To Make The Ketchup Sauce?

The ketchup sauce comes together with just a few simple ingredients. It is best to make it in a small bowl while the meatloaf is in the oven. I really enjoy Sir Kensington’s Ketchup (affiliate link) since it is made with clean ingredients and has such a great flavor.

I prefer maple syrup to add a touch of sweetness because it is a natural sweetener and adds a slightly smoky flavor, but you can use 1 teaspoon of sugar instead. Honey or agave would work just as beautifully, too!

Those small bits of broiled, crackly goodness turn this simple meatloaf recipe from ordinary into extraordinary.

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Although the Shrimp Louie salad has murky origins—it’s believed to have been invented in San Francisco in the early 1900s—it’s clear this classic dish has staying power. For our version, we give shrimp the smoky treatment with paprika, pepper, salt, and a coating of Sir Kensington’s Special Sauce. Artfully arranged on a bed of greens alongside hard-boiled eggs, creamy avocado, juicy tomatoes, and more, it’s a filling meal any day of the week.

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Need a “set it and forget it” keto or Whole30 recipe? This one might be the easiest ever. Not only is the ingredients list short, the dish takes almost no effort. Simply add chicken to the Instant Pot, cover it in aromatic sauces and spices, then let the pressure cooker do its thing. Cook up some rice, cauliflower rice, or another favorite starch to serve alongside, and get ready to dig in.

Whole30 Compliant Meatloaf
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