Grandma’s Country Meatloaf
This recipe dates back at least 3 generations of our family. My mom’s mother, Francis, taught my mom how to make this delicious meatloaf. My grandmother said she learned how to make from her mother, Charlotta. I call this country meatloaf because my maternal grandparents came from Oklahoma. They also added country sausage and sage to the meatloaf for that southern flavor.
My grandmother grew her own vegetables on her farm. She said that to get the best flavor out of your meatloaf, you need to have the freshest ingredients possible. She never used ketchup because she said it masked the true flavors of the meat.
We hope you enjoy our family meatloaf recipe!
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Ingredents:
- 1.5 lbs. ground beef (80/20)
- 1 lb. country sausage
- 1 large tomato, finely chopped
- 1/4 bell pepper, finely chopped
- 1/2 large onion, finely chopped
- 1 tube Saltine Crackers (crushed, not superfine)
- 2 cloves minced garlic
- 1/2 teaspoon sage
- 1 stalk celery, finely chopped
- 1 egg (beaten before adding to mix)
- bacon, approximately 7-8 strips (to cover meatloaf)
- salt and pepper to taste
Cooking Directions:
Preheat oven to 400º F.
In a large bowl, mix all ingredients except bacon and form into loaf. Do NOT over mix. Top with bacon, tucking bacon under edges of meatloaf. Place meatloaf on a broiler pan so that fat drips away from the meatloaf while cooking.
Place into a preheated 400º oven. Bake for 30 minutes, then tent with foil so that the bacon doesn’t become too dark. Place back into oven and bake for another 30 minutes or until the internal temperature reaches 170º F. Let meatloaf rest for another 20 minutes to seal in the juices. Slice and enjoy. Best served with homemade mashed potatoes and gravy.
We hope you enjoy this recipe!