Grandma's Meatloaf

Grandma's Meatloaf

76 reviews, 4.6 star(s). 88% would make again

Ready in 2 hours ; part of Father's Day collection

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.


Glaze; (optional)
1/4 cup Chili sauce or ketchup
2 tablespoons Apple cider vinegar
1 dash Worcestershire sauce
1 dash Hot pepper sauce
2 tablespoons Brown sugar
2 tablespoons olive oil
1/2 large Onion; finely chopped (about 1 cup)
1 can (6 oz) Tomato paste
2 teaspoons Worcestershire sauce
1/3 cup Milk; (scant)
2 pounds Ground beef; (preferably 85 percent lean ground chuck)
2 large Eggs; lightly beaten
16 Saltine crackers; finely crushed (about 2/3 cup)
1/4 cup fresh parsley; Minced
1/2 teaspoon Kosher salt; (or, to taste)
1/4 teaspoon Fresh ground black pepper; (or, to taste)

Original recipe makes 8 Servings



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 separately 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.

Alert editor   

Line loaf pan with parchment paper or foil for easy meatloaf removal as-well-as easy clean up.


A good old-fashioned basic meatloaf that's full of flavor! Add some mashed potatoes, green beans, warm fresh baked rolls and you're set to indulge!

Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I couldve eaten the glaze by itself, yummy! I subbed pepperoncini juice for pepper sauce and didnt have paste so subbed bout 11oz sauce.
mom2littles 2m ago

This was the best meatloaf I've made. I saut?ed about a cup of mushrooms with the onions and used a garlic chili sauce instead of ketchup.
Jamiedisappeared 3m ago

If there is ever a 5 star meatloaf recipe this is it. Yummy. Make the extra glaze it is delicious.
Ajkingsley 7m ago

very tasty. plan on making again. did fall apart after cooking, might adjust recipe in the future.
taylorK09 1y ago

I have tried many meatloaf recipes. This one goes to the top of my redo list! Thanks for sharing!
gothdragon 1y ago

Soo yummy! I used almond milk and kept out the worcestershire, liked it better.
milkymaid 1y ago

This is the best meatloaf recipe I have ever had!
pkaivo 1y ago

Easy to make and has become a staple for regular dinner dishes.
chriscruz86 1y ago

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