Meatloaf Recipe

Fall conjures up so many images for different folks. Some think of vibrantly shaded maple leaves, Macintosh apples and cider. Others think of pumpkin bread, jack o’ lanterns and crisp, dewy mornings. Avery told me the other day that “Fall means I have to start bringing my coat to school.” But to me, this season brings an altogether different image.

I think of meatloaf.

My grandma was famous for her meatloaf. Well, sort of famous. Definitely famous in the family sense of the word. She could whip up a loaf of meat with the finesse of the Barefoot Contessa and the passion of Paula Deen. Everyone loved that meatloaf.

And I hated meatloaf.

Grandma passed away in 1989 and it wasn’t until I married in 2000 and started making some strides toward culinary endeavors that I gave Grandma Shack’s meatloaf the attention it deserved. And, man is it good. I really wish I had praised this dish while she was still alive but she made plenty of other things that tickled my fancy. And I definitely told her that. We will always have her chicken and dumplings and I will never forget Malt O’ Meal breakfasts. Hey…it wasn’t fancy but it meant something to me.

And I say, thank you Grandma!

Here it goes…

Grandma Shackelford’s Dutch Meatloaf Recipe

• 2 lbs. hamburger
• 1 cup bread crumbs
• 1 medium onion, chopped
• 8 oz. tomato sauce
• 1 egg, beaten
• 1/4 tsp pepper
• 1/2 tsp salt

1. Preheat oven to 325 degrees.
2. Mix all ingredients together; form a loaf and place in casserole dish.
3. Make topping **and pour all over meat loaf. Reserve some of the sauce for basting.
4. Bake for 1 1/2 hours, basting with sauce occasionally.

**To make topping, mix the below ingredients well:

• 1/3 cup tomato sauce
• 1 cup water
• 2 tsp vinegar
• 2 tbs. prepared mustard
• 2 tbs brown sugar