There are as many variations of meatloaf as there are cooks to make them. Most meatloaves start with ground beef, although some cooks use ground turkey, sausage and even ground venison or deer burger.
Grandma starts with ground beef. Ground chuck is the preference as it has a better flavor than other cuts. It also depends upon what’s in the fridge. If there is a part pack of roll or loose sausage in there, then it becomes a part of the meatloaf.
Then Grandma selects vegetables to go into the meatloaf. Onions and peppers are a must in a good tasting meatloaf, although some cooks do leave one or both out. Grandma likes the colored peppers over the green ones as they have a milder flavor. Other vegetables can be put into a meatloaf. Grandma sometimes grates carrots to blend with the meat. That gives the kids a vegetable they may not like and they don’t even know it.
Grandma chooses either bread cubes or bread crumbs or both. There again, it may depend on what’s available. She always uses ketchup in her meatloaf and her preference has always been Heinz. Then she tops the meatloaf with ketchup, unless she uses a special sauce she makes.
Okay! Here’s the recipe:
3 pounds of ground beef or preference of meat
¾ cup finely chopped onion
¾ cup finely chopped peppers
1 cup dry bread crumbs
¾ cup ketchup
Salt & pepper to taste
½ cup ketchup for topping
Put all ingredients in a large bowl (except for the ketchup for topping) and mix till well blended. Place into greased pan and shape into loaf. Let meatloaf set for 30 minutes before baking. Heat oven to 350 and bake 45 minutes. Pour ½ cup of ketchup over meatloaf and smooth over the top. Return loaf to oven and bake another 15 minutes. Remove from oven and let set for 15 minutes before serving.
Meatloaf can be served with mashed or baked potatoes, rice or buttered noodles. Grandma’s favorite was mashed potatoes and peas.