Mrs Lloyd T Watters Meatloaf..

[norgeway]

This is another go to recipe from the Lower Creek School cookbook from the early 50s, Lower Creek was the elementary school I went to, Mrs Watters was a fine lady and a wonderful cook, a self taught cake decorator, She was in great demand for many years, I remember when I was a kid they drove a 1960 Plymouth Fury with a Golden Commando V8! Anyway, this is her recipe, I had a pound of sausage that needed using so I made this

1 lb ground beef

1 lb sausage

2 cups dry bread crumbs

1 cup milk

1 finely chopped green pepper

1 finely chopped onion

1/2 cup tomato catsup

salt to taste."I omit"

I blend the milk ,onion,pepper and catsup in the blender, then mix with bread crumbs and meats, I bake in a deep 8 or 9 inch Pyrex dish, Lou said to baste with hot water and butter, I top with either slices of bacon or a tomato sauce or catsup topping, usually 1/2 can tomato sauce,1 tbsp. worchestershire,2 tbsp. brown sugar or a little more and a tsp or so of mustard, punch holes about every inch with the handle of a wooden spoon in the meatloaf, pour over the sauce and bake slowly 300 to 325 for 2 hours.

 

[frigilux]

A classic 1950's meatloaf with a twist in the addition of sausage rather than plain ground pork. Thanks for sharing it and the backstory with us, Hans.

 

[retro-man]

Just reading this and I have one cooking in the oven.
1 1/2 lbs 80% ground beef
1 small onion diced fine
1 egg
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper
1/4 celery seed ground
1 tbs oregano
2 slice toasted bread cut up into small cubes
Mix together by hand and put into loaf pan, pulling all sides away from pan.
cut small wedges of cheese (your choice) and insert into meatloaf.
1 small jar of pasta sauce (your choice) cover meatloaf and allow some down the sides.
bake 1 hour 375 degrees, pan on a covered cookie sheet.

any leftovers are great for grilled meat loaf sandwiches in a pan or on the bbq.

Jon

 

[kevin313]

Hans - oh does this sound good!!

 

[mikael3]

Chopped green pepper sounds great in a meatloaf.  I will definitely try this recipe.

 

[norgeway]

Im not big on peppers

But I had one I didn't want to waste, too many of them and they don't agree with me.

 

[jeb]

meat loaf

We always used rolled oats instead of bread crumbs. They make a "smoother" meatloaf, are easy to use, and you can't really taste the differents. Jeff

 

[whirlcool]

I agree. We've been doing bout the use of Oatmeal instead of bread crumbs. You can't tell the difference but the loaf will be healthier for you to eat. We've been making this way for years now.

We add Oregno, Garlic, Basil and Marjoram to our meatloaf too, plus a few drops of Tabasco sauce before baking. it makes the loaf come alive!

If there is any left after dinner it cuts nicely into sandwiches too!

 

[retro-man]

Something I have discovered recently is that if you cannot digest fresh peppers and onions without issues, try using the frozen ones. We have been using them for about a year now with no problems. Freezing must change the structure of the peppers and onions. No problems since using frozen ones. Have cooked them in a frying pan with butter and use them in sandwiches. Use them right out of the bag to make pizzas and other dishes.

Jon

 

[norgeway]

My Grandmother

Used oatmeal, I like breadcrumbs better, I try to stay away from anything healthy..LOL

 

[polkanut]

We use bread crumbs also, but add them to the milk mixture and let it stand a bit to soften them up before mixing.  We use Kellogg's Croutettes or similar type stuffing mix in ours also.

 

Do you bake it covered for any portion of the time?

 

[joeypete]

I use oatmeal too in meatloaf and meatballs. I think it helps to keep the moisture up.

Meatloaf leftovers are great for breakfast too...just mix with some eggs...or make a meatloaf omelet. A local dinner has that with cheese....OMG. Yummmmmmmmy.

 

[whirlcool]

Yes, we bake our meatloaf covered with aluminum wrap for the first 45 min at 350F and then last 15-20 minutes uncovered to brown the top.

 

[circlew]

Sounds very good. I've not made meatloaf lately, but have used the Red Gold tomato recipe the last few times and like it. Will have to try this one sometime.

 

[norgeway]

My Favorite

Is the Betty Feezor meatloaf..

 

[countryguy]

I always use Ann Lander's recipe. I was never a fan of meatloaf but after trying this recipe it has become the one I use all the time.

Gary

ANN LANDERS` MEATLOAF RECIPE

2 pounds ground round steak

2 eggs

1 1/2 cups bread crumbs

3/4 cup ketchup

1 tsp. Accent

1/2 cup warm water

1 pkg. Lipton`s onion soup mix

Mix thoroughly. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour over all one 8-oz. can tomato sauce. Bake one hour at 350 degrees. Serves six.

 

[wayupnorth]

I always do Tim's meatloaf. Take a package of hamburg defrosted, dump every spice that would be good in the kitchen and refrig into it, especially hot sauce plus any leftover vegs and leftover bread or crumbs, and mix up, doesnt need an egg, coat in cheese and either cocktail or BBQ sauce, I like it.

 

[ea56]

I too use the Ann Lander's Meatloaf recipe, ever since I first read about it on AW.org. I do modify it by using 2 envelopes of the onion soup mix, instead of 1 and I add 1/2 tsp.of black pepper. Instead of topping it with tomato sauce I use 1/2 cup ketchup mixed with 1 tb. brown sugar and 1/2 tsp. dry mustard. I love this meatloaf!! Since there are just the two of us I half the recipe unless we are having company. Its so simple and really very tasty. Thanks to whoever posted this recipe last when I saw it.
Eddie

 

[frigilux]

This is the Betty Feezor meat loaf recipe Hans referenced.  It comes from "Betty Feezor's Carolina Recipes Vol. 1" first published in 1964.

 

MEAT LOAF

1 1/2 pounds ground beef

1 1/2 cups coarse dry bread crumbs

1/2 cup finely chopped onion

2 tablespoons chopped green pepper

2 teaspoons salt

1 medium bay leaf, crushed

Dash thyme

2 beaten eggs

1 8-ounce can (1 cup) seasoned tomato sauce

 

Combine first 7 ingredients; mix well.  Add eggs and tomato sauce.  Shape as desired and bake at 350 degrees 1 and 1/2 hours.