Old Fashioned Meatloaf

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it.

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it. | www.countrysidecravings.com

Old Fashioned Meatloaf

It’s hard to beat a really comforting meal with old fashioned meatloaf, creamy mashed potatoes, oven roasted green beans and topped with the best mushroom gravy.  Throw in a couple of savory pumpkin rolls or garlic cheddar biscuits and you have one highly comforting meal!!

This recipe is actually my Grandma’s recipe minus the saucy topping.  She cooks hers without topping it (which I prefer, but there are many that love that topping).  I also added in a little garlic because that is just what I do.

We really like garlic so I cook with it a lot!  I also added in a little cayenne pepper, trust me it’s not enough to make your mouth crave the nearest glass of milk.  Just enough to add a little something.

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it. | www.countrysidecravings.com

My kids are wimps when it comes to spicy foods and they love this meatloaf so don’t worry, but if you’re still hesitant then just leave it out. 🙂

You will also notice there is oatmeal in this meatloaf recipe and not bread crumbs.  I grew up eating it this way and I still prefer it this way.  I think it does a better job of helping the meatloaf stay juicy than bread crumbs.

The trick is to put everything in the bowl before adding in the ground beef and let it soak up all the liquid.  Then add in your meat and mix it gently so your meatloaf will stay tender.

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it. | www.countrysidecravings.com

After saying that I think I better mention there are a few things crucial to making a great meatloaf.

  1. Use a lean ground beef, but not so lean that it will dry out.  I prefer a ratio of 85/15.  I have used a 90/10 ratio with success as well, but to be safe use a 85/15 ratio.
  2. Not soaking the oatmeal long enough can also result in a dry meatloaf.  The oats (or bread crumbs if you prefer) are necessary in a meatloaf to help hold it together.  But if you just mix it in dry it will draw moisture away from the meat causing it to turn out dry.
  3. Overmixing.  Don’t do it, it will make the meat tough.  Just mix long enough to combine everything and the best way to do this is by hand.  Throwing it into a mixer is just asking for it to be overworked.
  4. Resting the meatloaf after it comes out of the oven is the last crucial step.  Just like with other cuts of meat allowing it to rest for at least 5-10 minutes before slicing into it will save you from loosing all those precious juices.

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it. | www.countrysidecravings.com

Meatloaf really isn’t that hard to make and I didn’t want to give these tips as a scare tactic but just some suggestions to help your meatloaf turn out tender, juicy and mouthwatering.  They’re just a few things I have learned from my Grandma, Mom and time.  🙂

4.43 from 7 votes
Old Fashioned Meatloaf
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
 
An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it.
Course: Beef, Main Dish
Servings: 6 -8
Author: Countryside Cravings
Ingredients
  • MEATLOAF:
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic minced
  • 1/2 cup milk
  • 1/4 cup quick oats old fashioned or rolled
  • 1 large egg
  • 1/4 teaspoon cayenne pepper optional
  • salt and pepper to taste
  • 2 pounds lean ground beef
  • TOPPING: optional
  • 1/4 cup ketchup
  • 1 1/2 tablespoons packed brown sugar
  • 1 teaspoon dijon mustard
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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!)
  3. Place ground beef on a large baking sheet and shape into a loaf. Combine topping ingredients and spread over the top (if desired) Bake for 1 hour to 1 hour 20 minutes. Allow to rest 5-10 minutes before cutting.

 

An Old Fashioned Meatloaf that is tender, juicy and just the way Grandma made it. | www.countrysidecravings.com

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