Bev’s Family Meatloaf

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Over the years I have noticed there are certain foods that men typically love. I’m not trying to be stereotypical, but it’s based on personal experience. Two that come swiftly to mind are Deviled Eggs and Meatloaf.

My Tall and Handsome falls into the category “Meatloaf and Devil Eggs were here.” He acknowledges this statement as truth.

He loves this meatloaf. Last time I prepared it he had visions of Meatloaf sandwiches, but there wasn’t any left over for sandwiches.

I call this my Family Meatloaf because I created it with a little bit of my grandmother (MaGee), my little Momma and my own favorite ingredients and trial and error.

Years ago unknown to me, Momma was inventive and progressive in some of her cooking. For instance, I can remember her making meatloaf and instead of using cracker crumbs or bread crumbs Mom always used uncooked oatmeal as a binder in her meatloaf. Today oatmeal is consider a super food and is credited with lowering cholesterol, helping prevent strokes, aid weight control and when applied topically, aid in relieving skin rashes and itchy skin. So, my little Momma was super fooding us before super foods were cool.

And, since Momma used uncooked oatmeal in her meatloaf, I do, too.

My grandmother wasn’t known to be a prodigious cook, but when she did cook, she had a couple of specialties – our McGee Chicken & Dumplings and meatloaf. Mom says she use to make a mean gingerbread. My favorite part of her meatloaf was he glaze on top that included chopped dill pickles. Now, mine does, too.

My trial and error in developing a meatloaf T & H loves involves trying different combinations. I kind of look at my meatloaf as a multi-generational meatloaf. One of my favorite “secret” ingredients is part of the recipe. Can you guess what it is?

This makes a great entree and I like to serve either my Corn and Lima Bean Salad or my Creamy Jalapeno Corn on the side. T & H gives it his two thumbs up.

Bev’s Family Meatloaf

1 pound lean ground beef (like ground sirloin)

1 heaping cup uncooked oatmeal

1 14.5 ounce can diced tomatoes (do not drain)

2 eggs, beaten

1 small onion, chopped

2 teaspoons minced garlic

1 tablespoon Worcestershire sauce

Cooking spray

Salt and pepper to taste


1 8 ounce can tomato sauce

2 tablespoons ketchup

2 tablespoons brown sugar, packed

1/4 cup chopped dill pickles

  1. Preheat oven to 400. Prepare a shallow baking dish (8 in. x 11 in.) by lining it with foil and then spraying the foil with cooking spray.
  2. To make the meatloaf combine the ground sirloin, uncooked oatmeal, can of diced tomatoes, 2 beaten eggs, chopped onion, minced garlic and Worcestershire sauce. Mix until ingredients are combined.
  3. Shape the meatloaf mixture into a loaf shape in the prepared baking dish.
  4. Bake for 30 minutes in 400 degree oven. While the meatloaf is baking, prepare glaze by mixing together the tomato sauce, ketchup, brown sugar and chopped dill pickle.
  5. At the end of 30 minutes, remove the meatloaf from the oven and pour the glaze evenly over the top.
  6. Reduce oven temp to 350 degrees. Return the now glazed meatloaf to the oven and continue baking for 20 to 25 minutes. (An inserted meat thermometer should read 160 degrees.)
  7. Let stand for a few minutes before slicing and serving.


Bev’s Family Meatloaf © 2017 Beverly Hicks Burch

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