Return to Content

VIDEO: Mom's Meatloaf

VIDEO: Mom’s Meatloaf
0 votes, 0.00 avg. rating (0% score)
Print Friendly

At my house, meatloaf was a very special treat. My mom, a terrific cook (and a great mom), had a “thing” about meatloaf: I think she considered it a bit declasse, so we had to beg her to make it.

Occasionally she’d succumb to our pleas, but she couldn’t understand why we liked it so much. Now she confesses to enjoying it. And no wonder. Wait till you try this recipe. It’s denser than most meatloaves, and it tastes great the next day in a sandwich with sauteed onions and ketchup.

Read more: Comfort Food

RECIPE: Mom’s Meatloaf

Want a dozen sensational seasonal recipes each month from Yankee Magazine? Sign up for our free Recipe Box Newsletter.

Updated Friday, March 5th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


4 Responses to VIDEO: Mom’s Meatloaf

  1. bob mccarthy March 22, 2010 at 11:45 am #

    Yum Annie,,,speaking of Mom’s things: most folks in the Forties/Fifties were coming out of The Depression and dealing with the rationing of WW II and limited incomes of the so called ‘breadwinners’ being off to war or thus getting started in a ‘career’. I guess some might say meatloaf recipes then were the forerunners of Hamburger Helper. On the other hand, Moms might get a chance to read a copy of the Ladies Home Journal, Goodhousekeeping etc. while at the doctor’s office and learn that when serving lamb, one accessorized it with a dollop of mint jelly! Given that meatloaf in those days could be dry and lacking the tasty spices per cost and given we all yearn for the finer things in life like expensive lamb, I can only imagine that’s how it came to be that my Mom accessorized her great meatloaf with a dollop of Welch’s Grape Jelly ! Basically, you might just press your fork into it a bit periodically, just to ‘wet’ it before scooping up a bite of meatloaf. Try it, you’ll like it….and it is a way to induce kids to eat everything all up. ! Muy Sabrosa!

  2. Azar ATTURA May 19, 2010 at 2:43 pm #

    Yay Grape Jelly!! I love it — and cherry jelly too – and of course Cranberry sauce, on meatloaf.

    BTW– I like to go to my local diner and take one of thse grape jelly packs and put the grape jelly in my coffee– it really perks it up — better than sugar!!!

  3. Bettye VanderVeen September 28, 2011 at 8:15 am #

    I like Annie’ s tips and comments about putting the recipe together. Also, I like that she bakes the meatloaf on a cookie sheet rather than a loaf pan. Can’t wait to try it.

  4. Cynthia LaRochelle January 14, 2013 at 8:25 am #

    A little too much onion for my taste also I tried the soaking of bread in the milk,,,, the meatloaf came out mushy. I’ll stay with “my” mothers recipe, way better.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111