"This is how my Granny taught me to make meatloaf. She was an awesome southern cook! Note the method for adding bread - this is part of what keeps the meatloaf from being dry."
photo by marinecopper photo by marinecopper
photo by marinecopper
photo by marinecopper photo by marinecopper
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1 meatloaf


  • 1 12 lbs lean ground meat
  • 2 eggs
  • 2 -3 slices bread (I use wheat, but any type is probably fine)
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper (or to taste)
  • 2 -4 teaspoons Worcestershire sauce (divided use)
  • 1 -4 dash Tabasco sauce (divided use)
  • salt (optional)
  • 1 (8 ounce) can tomato sauce (divided use)
  • 1 -4 tablespoon catsup (divided use)
  • 2 slices bacon (optional, but really adds a lot of flavor) (optional)
  • water (to moisten bread)


  • Put meat in a large bowl and add eggs, chopped onion and bell pepper.
  • Then add half the tomato sauce, catsup, Worcestershire sauce and Tabasco. Add the spices.
  • While holding the slices of bread, run cold water over them until wet - then squeeze them in your hand to get rid of excess water - add to meat.
  • Now the fun part, use your hands to mix it all up - make sure it's really well mixed and that everything is evenly distributed.
  • I don't use a loaf pan for this - I use a sheet cake or other large baking pan, and shape the mixture into a loaf that's about 2 inches thick - and probably 4 inches wide.
  • Lay the bacon strips side by side down the length of the loaf.
  • Bake at 350°F for about 1 and half hours.
  • Sauce: While meat is baking, mix the remaining tomato sauce, Worcestershire, Tabasco and catsup (I just leave half the tomato sauce in the can, then add the other ingredients to "refill" the can. (hope that makes sense).
  • During last 20 minutes or so of baking - pour sauce over meat, continue baking until done.

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  1. Before getting on with my review I wanted to say " I'm very pleased to be the first to rate this recipe. " I didn't have any bell pepper on hand so, I reconstituted a blend of red/green dehydrated peppers. After mixing all the meatloaf ingredients together, it seemed too moist to me so I added about 1/4 cup of dry bread crumbs, and that did the trick. And there is no such thing in this house as " optional bacon " : ), along with the suggested 2 slices,three more were added.And as for understanding Step# 8, I'm from South and it was " As clear as glass to me :) .My SO thought that it was a little on the bland side, but I thoroughly enjoyed every bite. Thanks for posting and, " Keep Smiling :) " Made for Spring PAC 2012.
  2. Just finished serving this up. The clean-up was minimal, just let the dog lick the tiny leftovers. It was very delicious. Moist, spicy and tangy. A real comfort food. My mom made the worst meatloaf (she was a vegetarian, I forgive her), so I have searched for a good recipe and tried out a lot of them. This is the first one I am willing to take a picture of to post and my family says it's the first one they are going to ask for "more please".


<p>I've always loved to cook.&nbsp; I made my first scratch cake at age 7, (German Chocolate).&nbsp; I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends.&nbsp; That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive&nbsp; Not that even their recipes can't be improved.&nbsp; One example is my grandmother (in my mind) made the best pot roast to ever grace a table.&nbsp; Then, my boyfriend persuaded me to add red wine to the cooking liquid.&nbsp; It's still my granny's pot roast, only better.&nbsp;&nbsp; But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak.&nbsp; And cornbread???&nbsp; It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour.&nbsp;&nbsp; My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi.&nbsp; Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
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