Ah, the versatility of the lowly meatloaf! So many ways to dress it up.  So many different ways to season.   It shows up quite often in my galley, providing variety, using different types of meats and oh, those leftovers.  The one pictured below gave up the basics with slices of bacon-wrapped deliciousness, followed by meatloaf sandwiches the next day and a bonus day of meatloaf and potato soup.

Recipe here

The next one, up to now, has been Captain’s favourite.  Spicy sausage added to the mix with a topping of creamy melty cheese, is a meat-lover-caveman dream come true.

Recipe here

Today’s meatloaf recipe is the simplest I’ve made to date and the resulting moistness puts it in the running for Captain’s favourite.  Because we are in the process of selling our little condo and also because we are on the edge of leaving for our summer sailing adventure, I’ve been trying to use up as much of my on hand stock as possible.  The one cup of apple sauce  in the refrigerator – now gone.


Ingredients all smooshed together fit perfectly into my Omnia stove top oven.

I was surprised at how quickly it cooked, all moist and juicy.

Served up tonight in a traditional meat and potatoes kind of dinner.

So easy to make…and the best part, lots of leftovers.  You know how much I LOVE leftovers.

Serves: 4 generous servings
  • ½ lb ground beef
  • ½ lb ground pork
  • ½ cup apple sauce
  • ½ cup fine bread crumbs
  • ¼ cup chopped onion
  • ½ tsp salt
  • ½ tsp ground pepper
  • 1/24 tsp dried thyme
  • 1½ tbsp tomato paste
  1. Dump all of the above ingredients into a large bowl and with clean hands mix everything together.
  2. Place mixture into your Omnia cooking pan or if using a conventional oven, a loaf pan.
  3. For conventional oven, bake in a preheated 350 deg oven for 30-40 minutes, or until juices run clear.
  4. Remove from oven, cover with foil and let sit for five minutes to allow the juices to reabsorb.
  5. If using the stove top method, heat Omnia base plate on high for 5 minutes.
  6. Place covered cooking pan on base plate and continue to cook on high for 5 minutes.
  7. Reduce heat to medium low and continue for 20 - 30 minutes or until juices run clear.
  8. Remove from stove top and let sit for another 5 minutes before slicing


  1. This meatloaf has a great flavor but I am mystified at how it could possibly cook in a regular oven for just 30-40 minutes. The mixture fills a standard loaf pan, and took a full hour at 350. Does anyone have Omnia experience with it? I was testing this at home for flavor before using in the Omnia on our boat, and am worried that it will take that long and perhaps overflow the silicon insert as well. So, would appreciate any thoughts of what I might need to adjust. Thanks.

    1. Hi Phyllis, You’re right about cooking timing. I’ve made the changes to quantities of meat in the recipe card to reflect when I cooked it in my Omnia on our boat (One burner alcohol stove top). Sorry for that error and so glad you caught it. Many thanks.

  2. Hi Kat – thanks for your previous reply, which I just noticed when I finally got around to using this recipe again. It was just as tasty as before, but I did want to say that with the halved amounts of the ground meats, it seemed the other ingredients needed to be halved as well. That’s how I cooked it and, as I said, it was just as good as the first time. I just wanted to make this note for any future users of the recipe. Best regards, and thanks for your awesome website.

    1. Of course Phyllis (smacking my head here). Thanks for pointing that out, always appreciated. I made the changes to the quantities to reflect less meat. Am planning on making it again for an upcoming camping trip with yet another change that I’ll be sharing soon. Cheers from my Galley/…K

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