Grandma’s Meatloaf 

There’s something magical about a meal that transports you to simpler times, and Grandma’s Meatloaf does just that. It embodies tradition with a few modern twists, turning an everyday meal into something truly special. 

What sets this meatloaf apart is the perfect balance of flavors. It starts with a savory, juicy base of ground beef mixed with just the right amount of seasoning. But what really makes it stand out is the tomato sauce topping. Unlike the usual ketchup glaze, this version is slightly tangy, with a hint of brown sugar sweetness that makes every bite irresistible. The sauce not only glazes the meat but infuses it with moisture and richness as it bakes. 

Another key to its tender texture is an old-school technique that mixes bread and milk into the meatloaf, making each slice melt-in-your-mouth soft. Combined with sautéed onions, this recipe creates a harmony of flavors that is subtly complex yet familiar. 

While ketchup may traditionally accompany meatloaf, with Grandma’s version, you won’t need it. The sauce is flavorful enough to stand alone, but the meatloaf itself is so delicious that it could easily be served without any sauce at all. It’s simple, yet full of flavor—just like grandma used to make. 

This meatloaf embraces the idea that sometimes the simplest meals are the best. It’s not complicated, but it’s the kind of hearty, comforting dish that brings families together. Whether you’re preparing it for a weeknight dinner or looking for a nostalgic meal to share, Grandma’s Meatloaf is a recipe that fits every occasion. 

More than just a recipe, it’s a reminder of home-cooked goodness—where each bite carries a bit of tradition, warmth, and love. So, if you’re searching for something that feels like a hug on a plate, Grandma’s Meatloaf is sure to satisfy your cravings for both food and nostalgia.

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Ingredients:
Pam cooking spray, for greasing

SAUTE ONIONS:
1 tablespoon butter, unsalted
1 medium onion, minced

SAUCE:
1 cup tomato sauce (plain)
1 1/2 tablespoons white vinegar
1 1/2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce

BREAD:
3 slices white bread, crusts removed and torn
1/2 cup milk

MEATLOAF:
1 1/2 pounds ground beef, 70% lean meat (see TIPS)
1/2 cup bread crumbs (fine)
2 large eggs, lightly beaten
2 teaspoons kosher salt
1/2 teaspoon pepper

ETL: Sometimes simple is best! This meatloaf recipe takes a classic approach with a few small modifications, like the addition of brown sugar, that will make it a regular in your meal rotation. The sauce
topping is flavorful enough that you won’t need ketchup, but the meatloaf itself is so delicious that it can stand on its own without any accompaniment.

TIP: GROUND BEEF: A higher fat content in ground beef can result in a meatloaf that holds together better during cooking and is less likely to become dry

Instructions:
Preheat the oven to 350° F. Line 9 by 13-inch baking pan with foil, lightly grease. In a medium skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes.

In a small bowl, whisk the tomato sauce with the vinegar, brown sugar, mustard and Worcestershire.

In another small bowl, dip the bread in the milk, then gently squeeze out the liquid. Transfer the bread to a large bowl and discard the milk.

Add the cooked onion, ground beef, bread crumbs, eggs, salt, pepper and 1/4 cup of the tomato sauce to the large bowl. Mix until just combined, transfer to the pan.

Firmly pat the meat mixture into a 9 by 5-inch loaf, spread the remaining sauce over the top.

Bake for 1 hour and 10 minutes, until an instant-read thermometer inserted in the center registers 160° F. Let rest for 10 minutes, and then serve.