My Grandma’s Classic Meatloaf Recipe

My grandmother is one of the best cooks that I know. She makes almost everything from scratch and from recipes that were handed down to her by previous generations. Her meatloaf recipe is perfect! It’s moist, flavorful and isn’t spicy at all. We like the classics around here!

When I make her meatloaf recipe I like to make double batches so that I can freeze some for later use. It freezes really well. I like to wrap it up in 2-3 layers of plastic wrap and then insert the loaf into a gallon size zipper closure bag. Label and freeze. It should keep for up to 3-4 months in the freezer. Thaw overnight in the refrigerator and then reheat in a 350 degrees F oven for 10 minutes.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Selefina Parsley Flakes, Oregano Greek Flakes, and Mild Chili Powder Blend. All three of these spices are a staple in my spice rack and I reach for them almost daily. These are high-quality spice blends, not the cheapo stuff you find in a discount store that has no flavor. As soon as you open the bottle you’ll get a beautifull “whiff” of the spice that is inside. I love using Selefina spices in my recipes.

Grandma’s Classic Meatloaf Recipe

1 pound ground hamburger, lean
1/2 pound ground Sirloin
1/2 pound ground Top Round
2 large eggs, beaten
1 tsp. Salt
1 tbsp. Selefina Parsley Flakes
1 tsp. Selefina Oregano Greek Flakes
1/2 tsp. Selefina Mild Chili Powder Blend
1 small onion chopped fine
1/2 cup fresh Bread Crumbs
1 tsp Worcestershire Sauce
2 Tbsp. Classic Barbecue Sauce
3 Tbsp. Ketchup
1 tsp. yellow mustard
1 Tbsp. Parmesan Cheese
1/4 Cup Milk
Ketchup

Mix all ingredients gently but thoroughly in a large bowl. Make loaf out of mixture and place into a loaf shaped baking pan. Bake at 350 uncovered about 50 minute or until golden brown. During the last 10 minutes of the baking time…I like to add ketchup across the top of each loaf. Finish baking. Remove from oven and let loaves sit in the pan for about 10 minutes before serving.

Variations: If you like your meatloaf with a spicy kick don’t be afraid to add some finely chopped up chili peppers, jalapeno peppers, additional ground chili powder or spicy/hot barbecue sauce into the mixture. You can really tailor this classic recipe to your own preferred liking.

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