Meatloaf.  A dish that can be quite divisive, depending on who you ask.

Some of you may not remember it that fondly. Possibly it was both overcooked and overserved. On the other hand, maybe you, like me, have great memories of a hot pan of meatloaf goodness landing on your dinner table every couple of weeks.

Here at Juno, we think meatloaf is great. It is quick, delicious, loaded with protein, and makes great leftovers. Done right, it's sure to please everyone at your table. So I say, let's bring meatloaf back! 

Meatloaf is one of those dishes that doesn't have one single traditional recipe. Everyone's family seems to have their own take. Given its name, there is one mandatory ingredient; ground meat. Whatever your parents used back in the day, we promise that it is tastier, juicer, and more sustainable when made with our Beef+Plant Blend.

There are so many possibilities with this dish. Below is a quick and easy recipe. Add some cooked veggies and there is dinner. 

Let us know your favourite meatloaf recipe, or your feelings behind it! It is sure to start a conversation at the dinner table. As always, tag us on Instagram if you create this recipe. We love to see your photos!

Happy cooking. 




Bump Meatloaf with James hand


  • 1 package Bump Plant Enhanced Ground Beef
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 egg beaten
  • 8 ounce can diced tomatoes with the juice
  • 1/2 cup quick cooking oats

Brown Sugar Glaze:

  • 1/3 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon yellow mustard (we used Smak Dab!


  • Preheat your oven to 375 degrees.
  • Mix your beef, salt, pepper, onion, green peppers, egg, oats and diced tomatoes well. You may have to use your hands, but don't overwork the meat. Just until the ingredients are mixed in.
  • Form a loaf and place in a baking dish.
  • Mix ketchup, brown sugar and mustard together and spread over meatloaf.
  • Bake uncovered 1 hour, draining grease away twice by tipping the dish and using a spoon or holding the meatloaf with a spatula and draining straight from the dish.
Written by Hailey Hooke

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