Cook the Book: Meatloaf


This is my mom’s recipe.  As a little girl I loved the leftover meatloaf sandwiches more than the meal itself.

2 pounds ground beef
1 cup oatmeal or breadcrumbs
1 cup tomato juice or 2/3 cup milk
1 large egg
3 tablespoons ketchup
1 tablespoon dried onion
1 tablespoon dried parsley
Salt and pepper to taste

Preheat oven to 350°. Mix it all up, pat it into a greased loaf pan and pop it into the oven. Bake for 1 hour.  Let it cool at least 15 minutes before serving.

Serves 6-8

3 thoughts on “Cook the Book: Meatloaf

  1. Annie, I love the classic quality of this recipe.

    So…any thoughts on how to do this with ground turkey? We have made a number of turkey meatloafs but the texture isn’t quite there, or the coloring.

    Moisture is also a little variable: a little dry or a little too moist. Anyway, just a thought.

    Merry merry and happy New Year to your family and the crew mates!

    Cynthia (and Wayne)

  2. Here’s what I think, Cynthia. Turkey meat has less fat so therefore, the dryness that you sometimes experience. The oatmeal and the tomato juice in this recipe help the beef stay moist and would do the same for turkey. If too moist becomes an issue, maybe one more egg or a little less of the oatmeal and the juice. Let me know how it comes out! Merry, merry to you both!

  3. Cynthia, I tried this recipe with ground turkey and added both caramelized onions and sauteed mushrooms and it came out really well. Moist, flavorful, easy. I did need to shape the loaf free form, not in the loaf pan because the volume became just a tiny too much for the loaf pan. Hope that helps.

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