Growing up, the only true meatloaf I enjoyed was made by my grandmother. My mom made a delicious BBQ turkey meatloaf – filled with cheese & veggies, but my grandmother’s was all meat, and therefore qualified as a true meatloaf.
And, it’s quite good – and this is coming from someone who doesn’t eat a whole lot of red meat. Smiles all around when this one is served.
My grandmother even marked on the original recipe to remind herself of it’s goodness:
Do you do this too?
Grandma’s Meatloaf – Grandma
- 2 eggs
- 3/4 C milk
- 2/3 C crushed saltine crackers
- 1/2 C chopped onion
- 1 tsp. salt
- 1/2 tsp. sage
- pinch of pepper
- 1 1/2 lb. lean ground beef
- 1 C ketchup
- 1/2 C brown sugar
- 1 tsp. Worcestershire sauce
Beat the eggs together in a large bowl. Then, add the 3/4 C milk, 2/3 C crushed up saltine crackers, 1/2 C chopped onion, 1 tsp. salt, 1/2 tsp. rubbed sage and pepper.
Add the 1 1/2 lb. ground beef and mix well. Ideally, the mixing works best with your hands, but if you can’t stand the feeling of raw meat between your fingers you can use a spatula here.
Shape the meat mixture into an 8.5 x 4.5 inch loaf and place into an ungreased bread pan of a similar size, or a meatloaf pan.
In a second bowl, combine 1 C ketchup, 1/2 C brown sugar and 1 tsp. Worcestershire sauce together. Mix well until blended.
Pour 3/4 C of the sauce over the top of the meatloaf and then bake at 350 for 60-65 minutes. Check at this point to determine that the center is done (beef should be cooked to 170 degrees) and is no longer pink. Then, remove from the oven & drain any excess grease from the pan.
Allow the meatloaf to sit for 10 minutes before slicing to serve.
Enjoy served with the remaining sauce.