Old Fashion Meatloaf From The 50s Recipes
1950'S MEATLOAF
This is my sister-in-law's recipe for meatloaf. She shared with me for a family cookbook. It is sweet so you might want to cut back some on the brown sugar, I only use about 3/4 cup. Hope you enjoy it
Provided by True Texas
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground chuck, eggs, bread crumbs, ketchup, milk, onion, salt and pepper.
- Mix well.
- Place and form mixture into greased loaf pan or baking dish.
- In medium bowl, combine brown sugar, water, vinegar and mustard. Mix well. Pour over meat mixture.
- Bake uncovered at 400°F approximately 1 hour.
- Let stand 15 minutes before slicing.
Nutrition Facts : Calories 512.6, Fat 15.9, SaturatedFat 5.8, Cholesterol 170.2, Sodium 1103.2, Carbohydrate 56.4, Fiber 1.2, Sugar 42, Protein 34.5
EASY OLD FASHIONED MEATLOAF
No fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.
Provided by nranger7
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly mix all ingredients.
- Shape in loaf pan.
- Cover with more ketchup if desired.
- Bake one hour at 350 degrees.
Nutrition Facts : Calories 244.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 97, Sodium 861.5, Carbohydrate 8.1, Fiber 0.4, Sugar 4.3, Protein 24.3
50'S CLASSIC MEATLOAF
Back in the 50's and 60's this was a weekly staple for family. If you want to fancy it up, substitute green peppers with 1/4 cup red peppers and 1/4 cup green peppers.
Provided by Douglas Poe
Categories Meatloaf
Time 1h26m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Meatloaf:.
- Preheat oven to 350.
- Combine ground beef, ground pork, bread crumbs, Worcestershire sauce and salt and pepper.
- Add eggs, onions and peppers and combine.
- Place meat mixture in loaf pan.
- Bake at for 60 minutes.
- Glaze:.
- Mix until smooth.
- After meatloaf is done cooking brush with meatloaf glaze and bake another 10 minutes.
- Let meatloaf set 10 minutes before serving.
OLD FASHION MEATLOAF
Make and share this Old Fashion Meatloaf recipe from Food.com.
Provided by hjunkman
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan.
- over medium heat. Heat the mixture until it begins to bubble, stirring often,.
- then remove it from the heat.
- In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
- Mix the sauce into the meat, then add the remaining ingredients. Mix again.
- Pack a loaf pan with the meat mixture, cover with foil, and bake for about.
- 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,.
- into eight separate slices. Pour remaining sauce over the meatloaf. Return.
- to oven and cook for another 30 minutes, uncovered. Allow to cool slightly.
- before serving.
Nutrition Facts : Calories 448.6, Fat 25.9, SaturatedFat 10.3, Cholesterol 114, Sodium 893.5, Carbohydrate 17.6, Fiber 1.4, Sugar 6.2, Protein 34.8
FAVORITE OLD FASHIONED MEATLOAF
Makes a moist, delicious meatloaf that is firm and not crumbly--perfect for sandwiches the next day (if there are leftovers). It reheats well, too. The beef should be at or near room temperature when you make it; if it isn't, it will take longer to cook.
Provided by Halcyon Eve
Categories Meat
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- An hour or so before preparation, remove beef from fridge and allow to come to room temperature.
- Preheat oven to 400* F. Grease a standard sized loaf pan and set aside.
- In blender, process bread into fairly fine crumbs--you need about 1 1/2 cups of crumbs.
- In a large mixing bowl, beat eggs slightly with a fork. Add hamburger, breaking into large pieces as you do so. Mix slightly with a wooden spoon or paddle.
- Add remaining ingredients and mix well with spoon or paddle. When fairly well incorporated, finish mixing by hand until you have a relatively homogeneous mixture. Don't handle too much or meatloaf will be tough.
- Place meat mixture into loaf pan, pressing down as you do so to eliminate air pockets. Press down and flatten top. Meatloaf may have overflow of grease while cooking, so place on a baking sheet if desired to simplify cleanup.
- Bake at 400* F for 50 minutes or until juices are clear and meat thermometer registers about 160-170* F.
- Remove from oven, allow to rest for 5-10 minutes, and drain juices. Carefully invert onto serving platter. Serve sliced, with ketchup if desired.
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- First, in a large bowl combine eggs and milk then stir in breadcrumbs. Next add onion parsley, salt, sage, and 1/8 teaspoon pepper. Mix them together a few times then add in the beef and mix well. I suggest using your hands, and this is how I was taught, it mixes faster and better than using a spoon of any kind.
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- Mix together the ketchup, sugar, and dry mustard, mix it well then spread over the top of the meatloaf.
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