Grandmas Everyday Meatloaf Recipes

GRANDMA'S OLD FASHIONED MEATLOAF

Steps:

• Preheat oven to 350F, rack in the middle. Line a rimmed baking sheet with parchment paper and lightly spray. In a large bowl add the oats and milk and gently mix. Set aside for 15 minutes to allow the oats to soak in the milk.
• After 15 minutes strain out the milk into a separate container but do not discard. *If there is no milk left, it's OK. Some brands of oats suck up all the milk while others do not.
• In the bowl the oats are in, add the ground beef, eggs, Worcestershire sauce, steak seasoning, garlic, onions, ketchup, and 3 tablespoon of tomato soup.
• Just combine but try not to overwork it as it will get tough. If the mixture is too wet, add in 1-2 more tablespoon of oats (don't worry if they aren't soaked). If too dry, add in the milk 1-2 tablespoon at a time. If you have no milk left as your oats sucked it all up just add more milk or water. You want the mixture to be pretty moist but firm enough to hold a shape.
• In the bowl gently press together.
• Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
• Bake for 30 minutes, remove from the oven, and spread the remaining tomato soup on top of the meatloaf.
• Continue baking for another 30 minutes.
• Remove from the oven and allow to rest for 10-15 minutes before serving.

GRANDMA'S BEST MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Place all of the ingredients for the meatloaf into a large mixing bowl. Stir until mixture is well combined. Place mixture into a loaf pan. Bake for 45 minutes.
• In the meantime, whisk together the ingredients for the glaze in a small mixing bowl. Brush mixture evenly over the top of the hot meatloaf. Bake for another 15 to 20 minutes.
• Remove from the oven and let the meatloaf sit for 5 minutes. Slice and serve.

GRANDMA'S MEATLOAF WITH OATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, oats, tomato sauce, eggs, onion, garlic, salt, and pepper until well combined. Press into a 9x5-inch loaf pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour.
• Remove from the oven and spread ketchup over top. Serve with additional ketchup.

GRANDMA'S EVERYDAY MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees. Mix all ingredients well and shape into a loaf. Place in a bread pan. Bake for 35 minutes. Remove meatloaf briefly from oven and drain as much grease from pan as possible. Top meatloaf with 2-4 tablespoons more catsup. Return to oven and continue to bake for 10-15 more minutes or until done.
• 2. Grandma served this hot with scalloped potatoes or cold in sandwiches.

GRANDMA'S MEATLOAF

Steps:

• Mix everything together very well and shape into 2 loaves.
• You can either pour the tomato juice or ketchup on top before baking, or apply the sauce to the top of the meat loaf 10 minutes before it is done.
• Bake at 350 degrees for about 45 minutes to 1 hour or until done.
• Makes 2 loaves.

OLD FASHIONED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine the onion, garlic, milk, oats, egg, salt and peppers. Let sit for 5 minutes to soak up the liquid. Add in the ground beef and mix gently with your hands, just until combined (this should only take about 30 seconds, really!)
• Place ground beef on a large baking sheet and shape into a loaf. Combine topping ingredients and spread over the top and a small amount around the sides of the meatloaf. Bake for 55-65 minutes or until you have an internal temperature of 155°F. Allow to rest 10 minutes before cutting.

GRANDMA'S MEAT LOAF

Steps:

• In a large bowl, combine egg, bread crumbs, bacon, onion, cheese, seasoned salt and pepper. Add beef and sausage; mix well. In a shallow baking pan, shape mixture into an 8x4-in. oval. , Bake at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°; drain.