Aunt Evelyn's Meatloaf
Recipes » Main Dish » Meatloaf
Meatloaf recipes are as varied as the cooks who make them. My Aunt Evelyn's version is easy to make, delicious, and laced with shredded cheese. She would often vary the type of cheese used. Her favorite was cheddar, mine was pepper jack, my Uncle Victor liked swiss, but other cheeses or cheese combinations often appeared and made for subtle and tasty differences.
"I have yet to make a recipe posted by sgrishka after which I wasn't glad. Thanks to his Aunt Evelyn and his dad for teaching him the art of cooking and to him for passing it on to us.
Aunt Evelyn's meatloaf is no exception. It is moist, flavorful and forgiving. I did not have tomato based barbeque sauce. What I did have was D. L. Jardine's 'Grill'n Lick'n' grilling andoven sauce. (Okay, we are from Texas. If you've never tried Jardine's, I recommend ordering something. He puts out a great product and most with a 'kick it up a notch' flavor.) Thanks, sgrishka!"
Cuisine: AmericanMain Ingredient: Ground Beef
95% would make again (reviews)
1,731 people want to try | 2,438 have favorited
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Notes Ingredients
Aunt Evelyn's Meatloaf Preparation
Preheat oven to 350 degrees F. Line a shallow 9- by 13-inch baking pan with foil or parchment paper.
Combine all meatloaf ingredients in large bowl and mix lightly until thoroughly combined. Place mixture in middle of prepared baking pan and form into a 9- by 5-inch oval loaf. Make an indentation along top center of loaf. In a small bowl, whisk together all topping ingredients until well combined. Cover meatloaf completely with topping. Bake, uncovered, for about 1 to 1 1/4 hours or until meat is no longer pink and reads 160 degrees F on a thermometer. Let stand for 15 minutes before slicing.
Makes 4 to 6 servings.
For two people: Mix whole recipe, divide and shape into 2 mini loaves. Cover one loaf with topping and bake for about 45 minutes. Freeze second loaf. When ready to use, thaw loaf and cover with topping just before baking.
Notes
For a more tender and juicier loaf, you can briefly soak the bread crumbs and oats in the milk before adding.
Do not over-knead the mixture or texture will be lost. Mix just enough to combine the ingredients.
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Aunt Evelyn's Meatloaf Reviews
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Very good!
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Still Awesome....80% ground beef or regular hamburger is the best.
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Excellent meatloaf!!! One of my favorites
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The best meatloaf I've had!
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It was good :)
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Made this several times in a cast iron skillet. It makes a nice crusty bottom. Hands down my favorite !!
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This was my first meat loaf experience and I loved it! All I did different was add a little lime juice to the meat loaf. Tasted great!!!
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Made this and my whole family enjoyed it tremendously. I was told it was the best dinner I ever made. I served it with a baked cauliflower recipe and mashed potatoes. YUM! It was easy, too. I used Garlic/Herb seasoned bread crumbs from Progresso and minced onion instead of fresh. I did use fresh green pepper. Can't wait to eat the leftovers!
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My husband is a self proclaimed 'meatloaf hater' and he loved this!!! No changes but I did make it a day ahead which makes me like it even more :)
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First time making a meatloaf everyone loved it! No left overs
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Absolutely the BEST meat loaf recipe I've found. I have made this several times. Everyone at my home loves it. I make extra sauce too, to pour on it after cooking. Yum !
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Great recipe. Family loved it.
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Made it again last night in a cast iron skillet ......Man was it good !!!
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Family loved it. I left out the cheese though... May try it next time
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Excellent, Excellent !!! I will make this again.....
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Excellent meatloaf.. no surprise coming from you though :)
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This was really good; I even doubled the recipe and it turned out delicious. Don't forget the parchment paper-clean up was rough without it!
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