My Mom's Meatloaf
A moist and flavorful meatloaf, perfect for slicing and eating hot or using for cold sandwiches!
1 1/2 pounds 80-85% lean ground beef
1/2 cup finely chopped onion
1/2 cup quick-cooking oats OR 1 slice of bread, torn into small pieces plus 1/4 cup quick-cooking oats
1 large or extra-large egg
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon catsup
1 tablespoon milk
2 tablespoons catsup
1. Place the first 8 ingredients in a large bowl and mix well with your hands.
2. Form meat into one 9-inch long loaf, packing it together well with your hands to avoid air pockets Place in a shallow baking dish (9x13-inch dish works well).
3. Spread 2 tablespoons of catsup over the top of the loaf. Pour water in the dish around the meatloaf, about 1/4 to 1/2-inch deep.
4. Place dish on a rack in the middle of the oven, and then turn on the oven. Set the temperature at 325 degrees F if the dish is glass, and 350 degrees F if it is a metal dish.
5. Bake for 2 hours uncovered. The outside of the loaf will be dark brown.
6. After baking, remove from the dish to a platter. The meatloaf will be easier to slice if you let it cool slightly before slicing. A sharp, thin knife works best for slicing, as a thick knife tends to break up the meat. Slice loaf into 10-12 slices and serve with catsup or barbeque sauce on top.
This recipe was submitted to TammysRecipes.com by Tammy's mom, Linda. She writes,
"I often bake potatoes in the oven with the meat loaf. They take about 1 1/2 hours, so I add them about 30 minutes after turning on the oven.
"I scrub the whole potatoes, and then prick them with a fork to allow steam to escape. I do not grease them or wrap them in foil. I place them right on the oven rack. We like our potato skins dry, but if you like them soft, you can grease the potatoes."
This is the BEST meatloaf! I've tried many other recipes, but this one is the most moist, and all-around just great! My rating: 10/10.
This recipe was included in my freezer meal plan of main dishes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out after freezing!