Natalie’s Meatloaf | Dinner with Daryeal

For the first episode of Dinner with Daryeal, we're making meatloaf! Meredith from RiverMead in New Hampshire shares the recipe to her mother Natalie's famous meatloaf, with a secret ingredient.
DwD Natalies Meatloaf

We recently visited some of our communities across the country and asked the residents one question: What’s the best meal you’ve ever had?

In our first episode of Dinner with Daryeal – featuring Executive Chef Daryeal Murphy – we visit the residents at RiverMead LifeCare Community in New Hampshire.

First up is resident Meredith, who shares her favorite childhood dish: her mother Natalie’s famous meatloaf, which includes a secret ingredient…

…and then comes the unusual thing…there’d be a big box of Wheaties, and she would reach into it and crush it with her hands…

Watch as Chef Daryeal re-creates Natalie’s Meatloaf, served on a toasted sub roll, sliced, and topped with cheese. With equal parts curiosity and skepticism about the secret ingredient– Daryeal takes his first bite of the completed dish, and instantly becomes a new fan of Natalie’s recipe!

Want to try it for yourself? Follow along with Daryeal above or check out the full recipe below!

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Natalie’s Meatloaf

  • Total Time: 90-120 min
  • Yield: 8 Servings 1x


  • 2 pounds ground beef chuck
  • 6 thin strips bacon
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 garlic clove, finely chopped
  • ¾ cup ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • ¼ teaspoon cayenne pepper
  • 1 14-ounce can crushed tomatoes
  • ½ cup fresh parsley, chopped
  • 2 large eggs
  • ⅔ cup crushed Wheaties cereal

Daryeal’s Modification

  • 2 8″ sub rolls
  • 4 slices Provolone cheese

Ketchup Drizzle


  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil, then parchment paper (this will help with clean up)
  2. Heat oil in a small pan over medium heat. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
  3. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes.
  4. Transfer 2 tablespoons ketchup mixture to a blender; add crushed tomatoes and parsley and blend until smooth. Set remaining ketchup mixture aside.
  5. Add tomato mixture, eggs, crushed Wheaties, Parmesan, salt, and pepper to the onion and garlic mixture, and mix to combine. Add the beef and mix well with your hands.
  6. Transfer meatloaf mixture to the prepared pan and form into a long log, smoothing the surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath.
  7. Bake until an instant-read thermometer inserted into the center registers 165°F and the bacon is crisp, 70–80 minutes.
  8. Let rest 10 minutes before slicing.


You can serve as is or make it into a sandwich! (Daryeal’s Preference)

  1. Slice sub rolls lengthwise and place sliced meatloaf on top
  2. Place cheese on top of the meatloaf, leaving the other side of the roll open
  3. Bake in the pre-heated oven for an additional 10 minutes
  4. Remove from oven and drizzle with ketchup
  5. Slide sandwich on a bias and serve
  • Category: Dinner
  • Cuisine: American

About CCL Hospitality Group

CCL Hospitality Group is a nationwide leader in culinary and support services with four distinct operational companies – Morrison Living, Unidine, Coreworks, and The Hub. We provide modern world-class hospitality infrastructure, talent, and innovation. We are shaping the industry’s future leaders with a culture of service focused on elevated hospitality offerings for community living across the country. Learn more here.

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