Grandma's Meatloaf will take you back to your childhood. Drool over the crispy bacon on top.

Grandma’s Meatloaf Recipe To Stoke Childhood Memories


Grandma’s Meatloaf was a family favorite in many households in the 1950’s, and has been handed down from generation to generation. The key is in the onion soup mix, plus the mixture of ground beef with pork sausage for added flavor and moisture. The bacon is the cherry on top.

If you do not eat pork or traditional bacon, you may substitute turkey or chicken sausage or use all ground beef. Turkey bacon is available as a substitute, or eliminate the bacon altogether.

Meatloaf leftovers make great sandwiches.

Grandma’s Meatloaf Recipe

1-1/2 pounds ground beef (chuck is best – 80/20 fat content has the most flavor)
1/2 pound ground pork sausage (seasoned or not)
2 large eggs, lightly beaten
1 cup fine bread crumbs
1 to 2 large cloves of garlic, pressed
1 cup diced sweet onion
1/4 cup diced green bell pepper (sweet capsicum)
1 teaspoon dried oregano, crushed
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 packet of dry onion soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

Preheat oven to 350 degrees. Have a meatloaf pan ready to go. (See Notes below.)

Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the mixture or it will become tough.

• You Might Also Like: Italian Meatloaf in Peppers Recipe

Scrape the meat mixture into the meatloaf pan. Spread the top of the meat with the remaining half can of tomato paste. Weave the bacon strips over the top.

Bake for 1 hour and 15 minutes. Let meatloaf rest 15 minutes before cutting to serve. Follow tradition by serving this meatloaf with mashed potatoes and sweet peas on the side.

Yield: 8 servings

• A meatloaf pan is a loaf pan with a perforated insert that lets grease leach away from the meatloaf as it cooks instead of letting the meatloaf bake in a pool of its own grease. However, a loaf pan is not necessary to this recipe. You can form the meat mixture into a loaf and bake it on a foil-lined, rimmed baking sheet.

Grandma’s Meatloaf Recipe Photo ©2018 Peggy Filippone

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