We all love Grandma’s recipes are so good, and Grandma A’s meatloaf recipe is always the perfect good old-fashioned comfort food I crave during the colder months. The perfect Sunday dinner recipe for your family.
Grandma A’s meatloaf recipe – the next best ground beef recipe you will make this month! Meatloaf is such a classic recipe and is always one my family devours.
During the winter months, I am always wanting a taste of those hearty good old-fashioned comfort food meals. It is so simple to make and of course super delicious.
My grandma taught me how to make this recipe and I look forward to teaching all of my kids just how to make it like Grandma A! Family recipes are the ones I always tend to make for an easy yet memorable Sunday dinner recipe.
Ingredient Notes
- Ground beef
- Eggs
- Onion, chopped
- Ketchup
- Salt
- Pepper
- Oatmeal
- Canned tomato soup
- Worcestershire sauce
- Brown sugar
How To Make Our Grandma A’s Meatloaf
- To begin, start by preheating the oven to 350 degrees Fahrenheit.
- Then prepare a 9×5 inch loaf pan with nonstick cooking spray and then set it aside.
- Now, place the ground beef in a large mixing bowl along with the eggs, chopped onion, ketchup, salt, pepper, oatmeal, 1/2 of the canned tomato soup, and 1 tablespoon of Worcestershire sauce.
- You can either use a wooden spoon to mix it all together, or I tend to just use my hands as it mixes together so much easier that way.
- Once it is all mixed together, mold it into a loaf and place it into the prepared loaf pan.
- After you have the meatloaf in the pan, mix together the remaining brown sugar, tomato soup, and Worcestershire sauce together in a small mixing bowl until it is completely combined.
- Then pour the brown sugar mixture over top of the meatloaf.
- When that is all done, place the meatloaf in the oven uncovered, and let it bake for 90 minutes or until the internal temperature is 160 degrees.
- Once the loaf is done baking, remove it from the oven and carefully slice it, serve it, and enjoy!
Storing
Store any leftover Meatloaf in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave, air fryer or oven.
To freeze, we recommend wrapping the leftovers in foil, or placing it in an airtight container. To thaw, place it in the fridge 24 hours before eating, then reheat in the oven or microwave in a pan or microwave safe plate.
It is actually quite simple! In order to create a moist meatloaf, you need to make sure there is enough fat in the meat you are using.
While I tend to like to use a leaner meat for a lot of recipes, this is not the recipe for leaner meat. You will want to make sure that the meat has at least 15% fat content to keep a nice and moist meatloaf.
I would say that Grandma A’s meatloaf is like the traditional meatloaf recipe with a little bit of flare. You need to make sure that you are using ground meat (like ground beef), eggs, a combining agent (like oats or bread crumbs), onion, ketchup, as well as salt and pepper if you don’t have another way you’re adding flavor.
Our recipe adds the Worcestershire sauce, tomato soup, and brown sugar for added flavor and deliciousness!
Generally, I cook meatloaf uncovered. But, if you are worried about the meatloaf burning (especially if you are using a type of meat with a lower fat content) then you can always cover the meatloaf with aluminum foil and then remove the foil for the last 15 minutes to make sure that the glaze gets a nice caramelization going.
More of Grandma’s Recipes
- Grandma’s Holiday Cheeseball
- 5 Cup Fruit Salad
- Grandma’s Delicious Goulash
- Grandma’s Thumbprint Cookies
Grandma A’s Meatloaf
Ingredients
- 1½ pounds ground beef
- 2 eggs
- 1 onion, chopped
- ¼ cup ketchup
- salt and pepper, to taste
- 1 cup oatmeal
- 1 (10oz) can tomato soup, divided
- 2 Tablespoons Worcestershire sauce, divided
- 2 Tablespoons brown sugar
Instructions
- Pre heat oven to 350 degrees.
- Spray a 9 x 5 inch loaf pan with non stick cooking spray.
- Stir beef, eggs, onion, ketchup, salt and pepper, oatmeal, 1/2 of tomato soup, and 1 Tablespoon Worcestershire sauce with hands (it really is easier that way).
- Mold and put into loaf pan.
- Stir brown sugar, rest of Worcestershire sauce, and rest of soup and pour over top of loaf.
- Bake for 90 minutes.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Sounds good I’ll try this.
I am making this for dinner tonight. It’s in the oven and smells so good already!
AWESOME! Made it tonight using my mini loaf pans. 40 minutes/400 I changed a couple of thing. I omitted the soup. Didn’t have any. =( I added 1/2 can of diced tomatoes with juice. Just scooped it out of the can. I also added 1 diced red pepper & used 1 cup of diced onion. Next I changed the topping to 2 T brown sugar, 2 T mustard, and 2 T ketchup. Very tasty~ Thank you for sharing!
This is very close to how I make my meatloaf except I substitute bread crumbs for oatmeal,and my mother used crackers, which is good also. I use tomato sauce in the same way as the soup in the recipe. I’ve not put the worcestershire in the topping, but will try it. I also add a large handful of shredded cheddar cheese ,which makes it very moist. I’ve also added celery. I will be trying this recipe in the future. THANKS!
Amazing!So moist and perfect! Honestly, I forgot to add the onion but I don’t think it really needed it. I would make it again the same way. I loved it!
Good website! I really love how it is easy on my eyes and the data are well written. I’m wondering how I could be notified when a new post has been made. I’ve subscribed to your RSS feed which must do the trick! Have a nice day!
Good website! I really love how it is easy on my eyes and the data are well written. I’m wondering how I might be notified when a new post has been made. I have subscribed to your RSS feed which must do the trick! Have a nice day!
This recipe was delicious! The second time I made it I was out of brown sugar so used Karo dark syrup in topping. I did not measure but about 2 Tbs. I also was out of tomato soup so used a lgr can of spagetti sauce about 2/3 of can in the meatloaf and 1/3 for the sauce with mushrooms for topping. In addition I use both rice and oatmeal because I had 2 lbs of meat. It was Oh So Good! Thanks! P.S. I’ve always thought I did not like Worsteshire but it is good in this recipe.
How could I freeze this?
The best way to freeze this meatloaf would be to let it cool a little bit after it comes out of the oven. Slice it and freeze in an airtight container or freezer wrap. Then thaw and reheat (microwave would work).
I made this yesterday using flax eggs so that my daughter could eat it too (she has an egg allergy) – it was absolutely delicious!
Made this tonight in muffin tins (figured our littles would eat/ enjoy the smaller ‘footprint’). Everyone ate their plate clean, and asked for leftovers for lunch tomorrow!! Soo, soo good.
Could this be converted to a one pot recipe in the instant pot duo crisper?
You ingredient measurements in the video are different than the written recipe. Poor marketing
Sorry for the confusion if it’s over the brown sugar amount. Both amounts are great! Some of the sisters like extra brown sugar. But grandma’s original recipe calls for 2 Tablespoons. Enjoy the meatloaf! And have a wonderful Thanksgiving.
I cannot eat oatmeal. Is there a substitute I can use instead?
You can used crushed soda crackers or bread broken into small pieces.
I’m looking forward to trying this meatloaf! I have a couple of suggestions: When I print your recipes from the website, they don’t say Six Sisters Stuff in the title so it would be great if you could add that to the print format. On the website recipe could you also make a note if it is in one of your cookbooks and which one. The other suggestion is to do a new cookbook with all your Grandma’s recipes. I am a big fan of Six Sisters Stuff recipes and I have three of your cookbooks. Thank you!
Thank you for your input. We really appreciate it!