1950s Meatloaf Recipes

50'S CLASSIC MEATLOAF

50's Classic Meatloaf image

Back in the 50's and 60's this was a weekly staple for family. If you want to fancy it up, substitute green peppers with 1/4 cup red peppers and 1/4 cup green peppers.

Provided by Douglas Poe

Categories Meatloaf

Time 1h26m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef
1 lb ground pork
4 eggs
1 cup seasoned bread crumbs
1/2 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons Worcestershire sauce
pepper
1/2 teaspoon salt
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Steps:

Meatloaf:.
Preheat oven to 350.
Combine ground beef, ground pork, bread crumbs, Worcestershire sauce and salt and pepper.
Add eggs, onions and peppers and combine.
Place meat mixture in loaf pan.
Bake at for 60 minutes.
Glaze:.
Mix until smooth.
After meatloaf is done cooking brush with meatloaf glaze and bake another 10 minutes.
Let meatloaf set 10 minutes before serving.

1950'S MEATLOAF

1950's Meatloaf image

This is my sister-in-law's recipe for meatloaf. She shared with me for a family cookbook. It is sweet so you might want to cut back some on the brown sugar, I only use about 3/4 cup. Hope you enjoy it

Provided by True Texas

Categories Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs ground chuck
2 eggs, beaten
1 cup breadcrumbs
1/2 cup ketchup
1/4 cup milk
1 medium onion, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup brown sugar, packed
1/2 cup water
1/2 cup apple cider vinegar
2 teaspoons yellow mustard

Steps:

In a large mixing bowl, combine ground chuck, eggs, bread crumbs, ketchup, milk, onion, salt and pepper.
Mix well.
Place and form mixture into greased loaf pan or baking dish.
In medium bowl, combine brown sugar, water, vinegar and mustard. Mix well. Pour over meat mixture.
Bake uncovered at 400°F approximately 1 hour.
Let stand 15 minutes before slicing.

Nutrition Facts : Calories 512.6, Fat 15.9, SaturatedFat 5.8, Cholesterol 170.2, Sodium 1103.2, Carbohydrate 56.4, Fiber 1.2, Sugar 42, Protein 34.5

1950S-STYLE MEATLOAF RECIPE - (5/5)

1950s-Style Meatloaf Recipe - (5/5) image

Provided by BobN

Number Of Ingredients 15

Ingredients

1 1/2 pounds ground beef
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine breadcrumbs
1 large clove garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 teaspoon dried oregano, crumbled
1 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon Worcestershire sauce
1 package dry onion soup mix
1/2 cup milk
1 can (6 ounces) tomato paste, divided use
2 -4 strips bacon, cut in half (optional)

Steps:

Preheat oven to 350 degrees. 2. Combine ground beef, pork sausage, eggs, breadcrumbs, garlic, onion, bell pepper, oregano, salt, pepper, Worcestershire sauce, soup mix, milk and half the tomato paste. Gently mix only until combined. Do not overmix or the mixture will become tough. 3. Form into a loaf. Cover with the remaining tomato paste. Weave the bacon strips over the top. 4. Bake 1 hour. Allow the meatloaf to rest 15 minutes before slicing to serve.

1950'S-STYLE MEATLOAF

1950's-style Meatloaf image

not set

Provided by rotts4me

Categories Main Dish

Time 1h15m

Yield 6

Number Of Ingredients 15

Ingredients

1-1/2 pounds ground beef
1/2 pound ground pork sausage
2 eggs lightly beaten
1 cup fine bread crumbs
1 large clove garlic pressed
1/2 cup sweet onion minced
1/4 cup green bell pepper minced
1 tsp dried oregano crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbsp Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
6 ounce tomato paste divided use
2 - 4 strips bacon cut in half (optional)

Steps:

Preheat oven to 350 degrees. Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top. Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Nutrition Facts : Calories 324 calories, Fat 14.2809504058724 g, Carbohydrate 34.4193403207479 g, Cholesterol 91.2555422016907 mg, Fiber 3.05297208812725 g, Protein 14.5148159513383 g, SaturatedFat 4.63916159551856 g, ServingSize 1 1 Serving (148g), Sodium 799.642955468258 mg, Sugar 31.3663682326206 g, TransFat 1.63831346638322 g

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