Grandma’s Meatloaf – Never Dry


My mom is no longer living but I am sure she wouldn’t mind me sharing this recipe with you that she learned from my grandmother. For as long as I remember she made meatloaf this way. I remember it easily because the recipe is based on two of everything. It makes two loaves of meatloaf. You can serve a lot of people or freeze one for a busy night. There are 2 pans of 2 pounds of meatloaf each. Then just two of everything else: stewed tomatoes, sleeves of crackers, and eggs.

Then you ended up with 2 cups of sauce by mixing  1 cup of ketchup with 1 cup of brown sugar. If you ran short it was super simple to whip up 1/2 a batch more.

Grandma’s meatloaf actually never had any sauce on the top. My mother is the one that added the sauce. I liked it either way but these days when I fix it I always make the sauce.

 

Grandma's Meatloaf on http://www.cookwithgrandma.com

I always told my grandma that I didn’t like “brown” meatloaf. Today I interpret that to mean very dense and likely contained oatmeal.

 

I really don’t like most people’s meatloaf. I can’t explain it but I always said it tasted “brown”. I guess for a little kid maybe this meant kind of dry. My mom used stewed tomatoes in her meatloaf and I never tasted a dry meatloaf from her once. Grandma taught my mother well.

Grandma's Meatloaf from http://www.cookwithgrandma.com

 

This is just the most basic recipe more than likely for a picky eater. When my dad lived with us she added onions and green peppers to his meatloaf. Be sure you are preparing your recipe according to your families likes and dislikes. A good cook prepares meals that his or her guest can enjoy without picking out the “bad” stuff. Grandma would make different loaves to suit the tastes of everyone in attendance.

 

This is one of those comfort meals that made everyone happy. I remember sitting down to eat to a dinner of meatloaf, mashed potatoes with gravy, peas and sometimes glazed carrots since grandma was big on two vegetables. If you are used to your meatloaf a bit more dense, store it in the refrigerator overnight and serve the next day. We always only had enough left for a sandwich or two the next day.

 

For those inquisitive types, you can read about the history of meatloaf here.

 

As a grandma now myself, I am interested in hearing about the recipes that have been in your family. Anyone who would like to share a recipe along with the story that goes with it is more than welcome. Of course pictures would be nice but not mandatory.  For now email me at [email protected] and soon I will have a form set up that you can use to share. (Be sure grandma doesn’t mind!)

 

Print Recipe
Grandma's Meatloaf - Never Dry
Grandma's Meatloaf recipe with stewed tomatoes. Never dry and so easy to add the additional ingredients your family likes. (like onions, green peppers, etc)
Grandma's Meatloaf from http://www.cookwithgrandma.com
Course Main Dish
Cuisine All American
Prep Time 15 minutes
Cook Time 75 minutes
Servings
loafs
Ingredients
Meatloaf
Sauce for topping the meatloaf
Course Main Dish
Cuisine All American
Prep Time 15 minutes
Cook Time 75 minutes
Servings
loafs
Ingredients
Meatloaf
Sauce for topping the meatloaf
Grandma's Meatloaf from http://www.cookwithgrandma.com
Instructions
Meatloaf
  1. 1. Turn oven on 350 degrees. 2. Put thawed ground beef in a very large bowl. 3. Add the stewed tomatoes. 4. Crush the saltines by putting them in a plastic bag and flattening with a rolling pin. Add the contents of both packages crushed to the top of the ground beef and tomatoes. 5. Crack two eggs and put on top of the mixture. 6. Mix all of the ingredients together with your hands. (wear plastic gloves if you wish) 7. When thoroughly mixed set aside. 8. Get two large loaf pans ready by spraying with non-stick spray. In each pan put 2 slices of bread in the bottom of the pan end to end. 9. Add 1/2 of the mixture to each pan. Put in oven and bake for 60 minutes. 10. Prepare the sauce topping. 11. Add the sauce to the top and cook for another 15 minutes. 12. Check with a meat thermometer and the temperature should be 165 degrees. If not, continue cooking until you reach this temperature.
Sauce
  1. In a bowl pour 1 cup of ketchup and 1 cup of brown sugar. Mix thoroughly with a wisk or fork. This should be enough but if your family likes a lot you can easily prepare more in a minute or two.
Recipe Notes

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About Theresa

I am a wife, mother, and grandmother. I love cooking in the kitchen with my grandchildren and dearly wish my own grandmothers were still here today. They were an important part of my life and with this site I wish to honor grandmothers, families and the recipes they have shared with us.

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