Mom’s meatloaf wasn’t an “everything in the fridge” recipe, like that meatloaf you’ve heard stories about. I’ve heard so many say they hate meatloaf because of the meatloaf they had growing up. I can’t even imagine that. I love meatloaf!
Mom’s wasn’t a creation just to get rid of stuff but well thought out, even though it was simple, with just a few ingredients that worked well together. It was absolutely delicious. I have a couple of other meatloaf recipes in my collection, but I always come back to this recipe when I want some comfort food that I grew up with.
The Best – Mom’s Meatloaf
I don’t know why, but I really like to read about the history of food. I didn’t realize meatloaf actually dates back to ancient Rome, did you? Here’s a little history: https://www.thekitchn.com/origins-of-a-classic-the-histo-156555
The Best – Mom’s Meatloaf
I made this meatloaf the other day and served my Summer Squash Casserole as a side dish. Don’t forget the mashed tomatoes or scalloped potatoes! Here’s the link for my Summer Squash Casserole: https://the2spoons.com/two-cheese-qick-summer-squash-casserole/
Here’s the recipe!! Hope you and your family like it!
Ingredients
Method
- Preheat oven to 325 degrees. Add all the ingredients (except for the topping) and thoroughly combine. Add more bread crumbs if needed. Unlike when you are cooking a burger, you want to really combine this mixture. Form into a loaf and place on a sheet pan or in a casserole dish. Cover the top and all sides of the meatloaf with the topping mixture. It’s fine if it flows down into your dish.Bake until the meatloaf is firm and the internal temperature reaches 165 degrees. Remove from the oven, allow to rest a few minutes. Remove to a serving platter and slice. Enjoy! This meatloaf is easily doubled.
