Top-ranked recipe named "Grandma's Meatloaf"
Tried and True, this recipe was passed down to me from my maternal Grandmother. It is the meatloaf that she used to serve for Sunday dinner and has been a favorite of our family for as long as I can remember! Grandma always served it with scalloped potatoes and creamed corn. Try it with your favorite salad and vegetable side dishes.
"This is a very flavorful "old fashioned" meatloaf. Really light and super moist. I am trying out lots of meatloaf recipes as my new son in law doesnt care for my recipe and my daughter is looking for a new one. This will definately satisfy EVERYONE. Old fashioned, but very good. The red sauce is not ketchupy, but instead has a great sweet flavor. It baked and came to temperature in only one hour in my oven. The only thing I changed was to add a bit more flavor to the meat, garlic and onion powder. other than that. Perfect!!"- niceNspicy
For the glaze:
1) In a small bowl, mix together ketchup, vinegar, Worcestershire sauce, hot pepper sauce and brown sugar. Set aside. (Note: You may double (or more) the glaze, if desired. Also, a second batch of glaze, simmered over medium-low heat until thick and syrupy, about 5 minutes, is good to serve seperately with the meatloaf.)
For the meatloaf:
1) Preheat oven to 350 degrees F.
2) In a medium skillet, saute onions in olive oil until just translucent, about 5 minutes. Let cool.
3) In a large bowl, mix together onion, tomato paste, Worcestershire sauce, and milk until well combined.
4) Add ground beef, eggs, crushed crackers, parsley, salt and pepper. Mix with fork until evenly blended and mixture doesn''t stick to the bowl. If it sticks add more milk. (Note: Handle meat gently; it should be thoroughly combined but not made into a mushy paste.)
5) With wet hands, pat mixture into a greased 9- by 5- by 3-inch loaf pan. Line loaf pan with parchment paper or foil for easy clean up, if desired
6) Brush with glaze, if desired.
7) Place in center of preheated oven and bake, uncovered, until cooked through and a thermometer inserted into center registers 160 degrees F, about 1 1/4 to 1 1/2 hours.
8) Drain any excess fat, and allow to rest for 10 to 15 minutes before serving.
cmpsuess 3 days 12 hours agoWow just tried this tonight and it is divine!! Thanks for the recipe! I could happily go into a food coma right now :)
lonewolf17 1 month agoMy family had this today we loved it. It was easy to make and tasted great. I used half chili and half ketchup,
laurapelt 2 months agoWe loved this! I've always made a good meatloaf, but the other half says this is the one he wants from now on! I follow the recipe exactly and it has been perfect every time I've made it. I make a little extra glaze to spread on sandwiches for later.
laurapelt 2 months agoOur new favorite meatloaf-and our other recipe was really good! I've made it three times in two months because it also makes great sandwiches.
dcwinton 3 months agoI've become a bit of a meatloaf nut in the past couple of years, trying a variety of approaches. This is the best so far. I used 1 lb of hot Italian sausage and 1.5 lbs ground beef. Nice addition. Whole family loved it.
Suzyn 4 months agoThis turned out amazing! Love the glaze. Thanks for sharing
7591 5 months ago
tlbarker72 5 months agoThis is a super yummy meatloaf! I used the chili sauce and doubled the glaze. Since I completely spaced out while I was shopping and forgot the tomato paste, I used some of the glaze mixture in the meatloaf. I also sauteed some green bell pepper with the onion and used garlic
Thorena 5 months agoVery delicious.
icenbleu 5 months agoMy son begs for me to make this meatloaf over and over again! It is fantastic! I add green bell peppers just because I believe they have to be in meatloaf. Also, I replace the saltines with Ritz (registered trademark) crackers because they provide the same thickening effect with a buttery flavor. :-)