Quaker Oats Prizewinning Meatloaf

"This is the best--topped with HEINZ chili sauce before baking!"
 
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Ready In:
1hr 10mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Heat oven to 350°F.
  • Combine all ingredients except chili sauce. Mix lightly but thoroughly.
  • Press into an 8x4-inch loaf pan.
  • Zigzag top of meatloaf with chili sauce.
  • Bake for 1 hour or until meat is no longer pink and juices run clear.
  • Drain and let stand 5 minutes before serving with more chili sauce on the side.

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Reviews

  1. This is my favorite meatloaf recipe. I like using V-8 rather than tomato juice.
     
  2. I have been making this recipe since I was a girl! It's one of my favorite comfort foods! Thanks for posting this!
     
  3. My mom used to make this recipe when I was a kid and now I've been making this recipe for all my adult years (been eating this recipe for over 35 years). I like to use a package of onion soup mix instead of the onions, and I also like to substitute the tomato juice with spicy V-8. It gives it a nice "kick" of flavor. Very pleased with the texture of this meatloaf and my entire family thoroughly enjoys it!!
     
  4. I've been making this meatloaf for 36 yrs!! It's that good, the tomato juice is what I call my secret recipe!! Freeze tomato juice in ice cube trays and then freeze to not waste tomato juice. I used to use one can from a 6 pack of tomato juice cans. I can't find the 6 pack anymore. Don't know how many cube it takes to make a cup. Ice cube trays come in different sizes. Write 1 cube = ?? on freezer bag when you measure out when filling trays. Yummy!! I only put 1/2 cup ketchup on top. 1/4 cup Heinz and 1/4 cup because I was going to use mayo on a YUMMY meatloaf sandwich!!!
     
  5. TRAIN WRECK - Twice.<br/>First time I did this I got meatloaf soup, even after an hour and a half of baking. Second time, I modified it and used just a single 6 oz can of tomato paste and no other liquid. No soup this time, but the egg doesn't cause it to set and you just get crumbled ground beef. No idea what the malfunction is, as I've certainly made other meatloafs before. Guess I'll go back to what works.
     
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Tweaks

  1. My grandmother made this for my dad. It was the only recipe he would eat. Over the years I eaten and made other meatloafs but I always go back to this. I do add a small amount of BBQ sauce, wistishire sauce and I add 1 lb of sausage to 2 lbs of beef. I season it with a no salt season all and everyone loves it. It is the best filler for peppers. I’ve had marriage offers over this meatloaf. Lol
     
  2. This recipe was a revelation to us when we discovered it on the oatmeal box - my husband has wheat allergies and this is a meatloaf that doesn't use breadcrumbs. We skip the egg (allergies) and the loaf holds together just fine. We also use 1 Tbs dried minced onion in place of the fresh, and reduce the pepper to 1/8 tsp. I use V-8 juice when I make it, and top it with a mixture of 2 Tbs brown sugar to 1/2 cup ketchup; when my husband's the cook he uses tomato sauce in place of the tomato juice, sometimes adds 1 Tbs tomato paste as well, and leaves it untopped. For mini-meatloaves, we use the method of Recipe 204682: put the meat mixture in a sprayed, 12-cupcake pan, and cook at 375F for 30 minutes; let stand ten minutes.
     

RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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