Grandma Hill’s Prize Winning Meatloaf

I don’t know if anyone actually gave Grandma Hill’s meatloaf a prize, but in our family, it was always a winner. I can still picture her in her apron, humming a tune as she carefully combined the ingredients, the aroma of chopped onion already permeating the air. This wasn’t just food; it was love baked into a loaf, a comforting staple on our family table, especially on chilly autumn evenings. This meatloaf evokes the warmest memories for me, and I’m so happy to share it with you!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Not Gluten-Free

Ingredients

• 1 1/2 lbs ground beef
• 1 cup tomato juice
• 3/4 cup oats, uncooked (Old-fashioned or quick oats work well)
• 1 egg, beaten
• 1/4 cup onion, chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Equipment Needed

• 8x4x2 inch loaf pan
• Large mixing bowl
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Preheat your oven to 350°F (175°C). Make sure the oven rack is in the center position for even baking.

2. In a large mixing bowl, combine the ground beef, tomato juice, uncooked oats, beaten egg, chopped onion, salt, and pepper.

3. Thoroughly mix all the ingredients with your hands or a large spoon. Avoid overmixing, as this can make the meatloaf tough. You want everything just combined.

4. Press the mixture firmly and evenly into an ungreased 8x4x2 inch loaf pan. Packing the meatloaf ensures it holds its shape during baking.

5. Bake in the preheated oven for 1 hour. The meatloaf is done when the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check.

6. Remove the meatloaf from the oven and let it stand for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.

7. Slice and serve warm.

For Hamburgers: Omit the egg and reduce the tomato juice to 1/2 cup. Shape the mixture into 8 patties and cook as desired.

For Meatballs: Omit the tomato juice and egg, and add 2/3 cup milk. Shape the mixture into 16 meatballs. Brown the meatballs in a large skillet with a small amount of oil. Drain off any excess fat. In a separate bowl, combine one 12oz can of tomato paste, 1 cup water, 1 1/2 teaspoons oregano leaves, and 1 teaspoon salt. Add this sauce to the browned meatballs and simmer for 30 minutes.

Expert Tips & Tricks

• Browning: For a more caramelized top, brush the meatloaf with a mixture of ketchup and brown sugar during the last 15 minutes of baking.
• Moisture: Adding a tablespoon or two of Worcestershire sauce to the meat mixture can enhance both the flavor and moisture of the meatloaf.
• Texture: If you prefer a finer texture, pulse the oats in a food processor a few times before adding them to the mixture. However, don’t over-process them into a flour.
• Flavor Boost: Consider adding a clove of minced garlic or a dash of your favorite hot sauce to the meat mixture for extra flavor.
• Fat Content: If your ground beef is particularly lean, you might want to add a tablespoon of olive oil to the mixture to prevent it from drying out during baking.
• Make-Ahead: You can prepare the meatloaf mixture a day in advance and store it in the refrigerator. This allows the flavors to meld together. Let it sit at room temperature for about 30 minutes before baking.
• Doneness Check: If you don’t have a meat thermometer, insert a thin knife into the center of the meatloaf. If the juices run clear, it’s done. If the juices are still pink, continue baking for a few more minutes.

Serving & Storage Suggestions

Grandma Hill’s meatloaf is fantastic served warm with a side of mashed potatoes and your favorite green vegetable, such as green beans or broccoli. It’s also delicious in sandwiches the next day!

To store leftovers, allow the meatloaf to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Refrigerate for up to 3-4 days. You can also freeze it for up to 2-3 months. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in individual slices. For best results when reheating in the oven, add a splash of broth or tomato juice to the baking dish to prevent the meatloaf from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	256 kcal	N/A
Calories from Fat	129 kcal	N/A
Total Fat	14.4 g	22%
Saturated Fat	5.4 g	26%
Cholesterol	84.3 mg	28%
Sodium	583.1 mg	24%
Total Carbohydrate	11.6 g	3%
Dietary Fiber	1.8 g	7%
Sugars	1.3 g	N/A
Protein	19.4 g	38%

Variations & Substitutions

• Gluten-Free: Substitute the oats with gluten-free rolled oats or a gluten-free breadcrumb mix.
• Turkey Meatloaf: Replace the ground beef with ground turkey for a leaner version.
• Vegetarian Option: Although this specific recipe contains meat, the meatball variation using lentils, mushrooms, and nuts in place of meat could be adapted. Be sure to use a binding agent, such as flaxseed meal or breadcrumbs.
• Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the meat mixture for a little heat.
• Herb Infusion: Incorporate fresh herbs like parsley, thyme, or rosemary for an aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use breadcrumbs instead of oats?
A: Yes, you can substitute the oats with breadcrumbs, but the texture will be slightly different. Use the same amount (3/4 cup) of breadcrumbs.

Q: How do I prevent the meatloaf from drying out?
A: Don’t overmix the ingredients, and be sure to pack the meat mixture firmly into the loaf pan. You can also add a tablespoon of olive oil to the mixture or brush the top with ketchup during the last 15 minutes of baking.

Q: Can I freeze the meatloaf?
A: Yes, you can freeze the meatloaf either before or after baking. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.

Q: What is the ideal internal temperature for meatloaf?
A: The meatloaf is done when the internal temperature reaches 160°F (71°C). Use a meat thermometer to check.

Q: Can I add vegetables to the meatloaf?
A: Absolutely! Finely chopped carrots, celery, or bell peppers can be added to the meat mixture for extra flavor and nutrients.

Final Thoughts

Grandma Hill’s Prize Winning Meatloaf is more than just a recipe; it’s a taste of home, a comforting embrace in every slice. Don’t be afraid to get creative with the variations and substitutions to make it your own. I encourage you to try this recipe and create your own memories around this classic dish. Serve it with a glass of red wine or a hearty gravy for an even more satisfying meal. And please, share your feedback – I’d love to hear how it turned out for you!