Old fashioned momma s meatloaf

Old-Fashioned Momma’s Meatloaf – A Comforting Classic

There’s something truly special about a hearty slice of Old-Fashioned Momma’s Meatloaf. This timeless comfort food has been a staple in kitchens for generations, and for good reason. With its tender, juicy meat, rich tomato glaze, and blend of seasonings, this meatloaf is the kind of dish that brings people together. Whether it’s a weeknight family dinner or a comforting meal to warm you up on a cold day, momma’s meatloaf will never disappoint.

What sets this meatloaf apart is its simplicity. Made with just a few basic ingredients, this dish captures the essence of home cooking. It’s perfect for those who want to enjoy a meal that’s hearty, satisfying, and full of love—just like mom used to make. Let’s dive into how to make this Old-Fashioned Meatloaf and why it remains a classic in so many homes.

Why You’ll Love Old-Fashioned Momma’s Meatloaf:

• Timeless Comfort Food: This meatloaf is the epitome of homey, nostalgic cooking. It’s the dish that many grew up with, and it continues to be a favorite because of its rich, savory flavors.
• Simple Ingredients: You don’t need to be a gourmet chef to make a fantastic meatloaf. This recipe uses basic pantry ingredients, yet the result is mouthwatering.
• Versatile: Meatloaf is easy to customize. Whether you like it plain or loaded with extra veggies, you can tweak this recipe to fit your family’s tastes.
• Leftover-Friendly: Meatloaf leftovers are just as delicious, making it great for sandwiches or reheating the next day. It’s the gift that keeps on giving.

Ingredients:

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1/2 lb ground pork (adds tenderness and flavor)
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs (or crushed saltine crackers)
• 1/4 cup milk
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup ketchup (for the meatloaf itself)
• 1/4 cup brown sugar (for the glaze)
• 1/2 cup ketchup (for the glaze)
• 1 tablespoon mustard (for the glaze)

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