My Grandmother's Meatloaf

[nascarchuck]

This is my Grandmothers meatloaf recipe. I think that it's one of the best, but I am a little biased here. I just put on in the oven so I thought that I would post the recipe.

It calls for 1 to 1.5 pounds of meat, but I use 2 and bump ingredients up some.

Hope that you enjoy!


Grandma Alma's Meatloaf:

1 to 1/4 Lbs. ground meat
1/3 can of Tomato soup
3 Tbsp catsup
1 small bell pepper
1/2 medium onion, chopped fine
1 Egg
1 Tbsp Worcestershire sauce
1 Can diced tomatoes, juice reserved
Crackers
Salt
Pepper


Preheat oven to 350 F

Mix meat, catsup onion, egg, Worcestershire sauce, tomatoes, salt & pepper
with enough crushed crackers to make the loaf firm.

Mix the tomato juice, the tomato soup and enough water to make 1 cup of
liquid. Pour the liquid over the meatloaf

Cut the bell pepper into wedges or rings and place on top of the meatloaf as
decoration.

Bake at 350 F for 1 hour and 15 minutes

[OSD]

Sounds real good. Bet that would be good done in a smoker.

[nascarchuck]

The 1 time I have smoked a meatloaf, this is what I used. I need to try another meatloaf, but easy on the smoke!

[Papa Tom]

Thanks Chuck I am a big meatloaf fan...and this sounds good.

[honu41]

Mahalo for sharing the recipe Chuck. Gonna have to try it the next time I fire up "da Kila Imu" !

How long or what temp would I need to take it to if I smoke it? About 165 be enuff?

a hui hou,

[bowhnter]

Sounds great, thanks!

[txngent]

Thanks Chuck. This recipe is so simple and to the point, that is what I like. The other thing I like about this recipe, it is a great base to many other ideas. You can add some Italian season to the mix and BAM you have one heck of a meat ball recipe.

I am going to cook this, cover the sides and top with garlic buttered mashed taters, and cover the top with cheddar cheese.... my rendition of sheppard's pie.

Thanks again Chuck!

[txngent]

How long or what temp would I need to take it to if I smoke it? About 165 be enuff?

I think you would be better off pulling it at about 155* to 160* to keep from drying out. As it rests, it will still be in internal cooking mode... probably good for another 5* raise.

Ground red meat is rated cooked at 160*

[ChileFarmer]

Good post Chuck, I can do this and will. I am a meatloaf lover myself. CF

[honu41]

Mahalo Randy...

I thought all the other "ingredaments" would require bringing the loaf to a bit higher temp. Been "off base" before and it won't be the last.

Thanks again.

a hui hou,

[bigwheel]

Looks yummy in the tummy. Give Granny our thanks if she is still in our midst. If she departed you could get some Saint or Statue to pass on the message (if you was Catholic of course)..us Bapticostals dont believe in that kinda stuff ya know? Got it copied and saved.

bigwheel

[nascarchuck]

Looks yummy in the tummy. Give Granny our thanks if she is still in our midst. If she departed you could get some Saint or Statue to pass on the message (if you was Catholic of course)..us Bapticostals dont believe in that kinda stuff ya know? Got it copied and saved.

bigwheel

She is 91 (If I remember right) and lives in Princeton. She had never driven and always walked everywhere so she has always been in good health but she is starting to slow down a little bit.

Next time I see her (hopefully soon) I will give her a big hug from the forum...

[honu41]

You do that Chuck Give her my mahalo and aloha for the recipe...


a hui hou,

[bigwheel]

Well dang thats great to have so many birthdays to her credit. My left wing big brudder always say about our family we pass around 70 and without knowing our own names.

bigwheel

[copkid]

Give Granny a hug for me! I love meatloaf! Unfortunately, I cook it for myself. Eric grew up with a Grandma who fixed meatloaf at least 4 nites a week, so he can't stand the sight of one! But I love them!