{"id":867,"date":"2018-12-03T15:27:44","date_gmt":"2018-12-03T15:27:44","guid":{"rendered":"http:\/\/chikchikchicken.com\/?p=867"},"modified":"2022-03-06T12:55:07","modified_gmt":"2022-03-06T18:55:07","slug":"moms-meatloaf-recipe","status":"publish","type":"post","link":"https:\/\/chikchikchicken.com\/index.php\/2018\/12\/03\/moms-meatloaf-recipe\/","title":{"rendered":"Mom’s Meatloaf Recipe with a delicious glaze"},"content":{"rendered":"
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I\u2019m not much of a cook. I\u2019d say I\u2019m more of a baker and that\u2019s stretching it. For the last 6 months, my kids started coming over once a week for family dinner, so I\u2019ve been trying different recipes, some new and some old. My Mom’s Meatloaf Recipe is always a hit.<\/p>\n\n\n\n

I\u2019m not sure where this recipe came from so I searched online. I want to give credit where credit is due. There wasn’t an exact match although a few were close. Mine is a derivative of my mother\u2019s and I think she got it from another relative. There are a few differences with my meatloaf recipe. My mom used crackers where I use bread crumbs. I use red onion instead of yellow or white because it\u2019s prettier.<\/p>\n\n\n\n

So, What’s in the Meatloaf Recipe?<\/h2>\n\n\n\n
\"ingredients<\/figure><\/div>\n\n\n\n

I remember My Granny would throw all sorts of things in hers and when I asked her, she said, \u201cBy adding all the extras, I can make it go farther.\u201d My mom grew up in rural Oklahoma and was the baby of 16 kids. Needless to say, my Granny was always trying to make things \u201cgo farther.\u201d I won\u2019t tell you her response to the question about why she had so many kids.<\/p>\n\n\n\n

Alright, so what do you need?<\/strong><\/p>\n\n\n\n

Loaf:<\/strong><\/p>\n\n\n\n

1 \u00bd lb. of ground beef
\u00bc c onion, chopped, red
1 c bell pepper, green
1 c bread crumbs
\u00bc c ketchup
1 egg
\u00be C Milk
1 T Worcestershire
1\/8 t Garlic powder
\u00bd t Salt
\u00bc t Pepper<\/p>\n\n\n\n

Now the glaze. Some people will just add ketchup but you have to try this glaze. It really makes it special.
Glaze: <\/strong>
\u00bc c ketchup
\u00bc c brown sugar
1 T mustard<\/p>\n\n\n\n

My Family Cookbook<\/h2>\n\n\n\n
\"Better<\/figure><\/div>\n\n\n\n

Still curious about where this meatloaf recipe came from, I dug out my old Better Homes and Garden\u2019s<\/a> Cookbook that my Aunt passed down to me in 1982. The copyright date is 1949. A few years later, I upgraded to a newer version. I still refer to both versions from time to time.<\/p>\n\n\n\n

In the 1949 cookbook, it states to soak breadcrumbs in milk then add extra ingredients. This makes sense to expand the breadcrumbs. The 1981 version says to combine milk and eggs together then breadcrumbs,\u00a0 add seasonings, then add the meat last.<\/p>\n\n\n\n

I\u2019ve always started with the meat and just thrown everything on top and mixed it by hand. It also says not to over mix. This will make the loaf dense. Who knew!? I just mix until everything is evenly distributed. I don’t think it’s ever been dense. At least no one’s complained.<\/p>\n\n\n\n

Both meatloaf recipes call for onion and the older version has parsley and celery. I haven\u2019t made either of these versions.<\/p>\n\n\n\n

\"finished<\/figure><\/div>\n\n\n\n

I absolutely love this old cookbook. Many family meals have been made from it over the last 70 years. In addition to recipes, it talks about nutrition, meal planning, stain removal, canning, table setting, and setting up your kitchen. I would say it\u2019s a homemaker\u2019s guide as much as a cookbook.<\/p>\n\n\n\n

There are a couple of statements that really stood out to me:<\/strong><\/h2>\n\n\n\n

~ Food makes fat – it’s as simple as that. Eat more than your body requires and it’s stored as fat. <\/strong><\/p>\n\n\n\n

~ When mealtime is invested with charm, simplicity<\/strong>, and orderliness, the most pretentious meal becomes an enjoyable experience. Such meals lend a special something to the happiness of your family.\u00a0<\/strong><\/p>\n\n\n\n

~ Every time you set a table you create a picture. <\/strong><\/p>\n\n\n\n

And my favorite:<\/strong><\/h2>\n\n\n\n

~ Ashtrays are brought in after the dessert and coffee are served.\u00a0<\/strong><\/p>\n\n\n\n

It\u2019s amazing how times have changed. I don\u2019t know how many of these old versions are still in print but if you can find one, I\u2019d highly recommend it. A little history lesson and very nostalgic.<\/p>\n\n\n\n

As many of you know, I love simple recipes with 10 ingredients or less \u2013 this one is pushing the limit (but I don\u2019t really consider salt & pepper a true ingredient \u2013 although they are equally important). The original recipe is just 8 ingredients. For those of you that just wing it, you could really make it your own by changing up the seasonings and using different \u201cextras.\u201d<\/p>\n\n\n\n

Add Dessert<\/h2>\n\n\n\n
\"Apple<\/figure><\/div>\n\n\n\n

If you want to finish up with a dessert, this simple recipe from my friend Tracy at clelandclan.com<\/a> for an Amazing Apple Crisp<\/a> would make the perfect addition to this meal.<\/p>\n\n\n\n

Another good dessert option is Southern Banana Pudding<\/a>. <\/p>\n\n\n\n

Give it a try! Let me know how it turns out.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Mom’s Meatloaf<\/h2>\n
<\/div>\n
classic meatloaf recipe with 10ish ingredients<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Main Course<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div><\/div>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>6<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>