Thread Number: 63604  /  Tag: Recipes, Cooking Accessories
Mrs Lloyd T Watters Meatloaf..
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Post# 861752   1/14/2016 at 03:49 (528 days old) by norgeway (mocksville n c )        

This is another go to recipe from the Lower Creek School cookbook from the early 50s, Lower Creek was the elementary school I went to, Mrs Watters was a fine lady and a wonderful cook, a self taught cake decorator, She was in great demand for many years, I remember when I was a kid they drove a 1960 Plymouth Fury with a Golden Commando V8! Anyway, this is her recipe, I had a pound of sausage that needed using so I made this

1 lb ground beef

1 lb sausage

2 cups dry bread crumbs

1 cup milk

1 finely chopped green pepper

1 finely chopped onion

1/2 cup tomato catsup

salt to taste."I omit"

I blend the milk ,onion,pepper and catsup in the blender, then mix with bread crumbs and meats, I bake in a deep 8 or 9 inch Pyrex dish, Lou said to baste with hot water and butter, I top with either slices of bacon or a tomato sauce or catsup topping, usually 1/2 can tomato sauce,1 tbsp. worchestershire,2 tbsp. brown sugar or a little more and a tsp or so of mustard, punch holes about every inch with the handle of a wooden spoon in the meatloaf, pour over the sauce and bake slowly 300 to 325 for 2 hours.

Post# 861763 , Reply# 1   1/14/2016 at 05:56 (528 days old) by Frigilux (The Minnesota Prairie)        

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A classic 1950's meatloaf with a twist in the addition of sausage rather than plain ground pork. Thanks for sharing it and the backstory with us, Hans.

Post# 861821 , Reply# 2   1/14/2016 at 13:30 (528 days old) by retro-man (nashua,nh)        

Just reading this and I have one cooking in the oven.
1 1/2 lbs 80% ground beef
1 small onion diced fine
1 egg
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper
1/4 celery seed ground
1 tbs oregano
2 slice toasted bread cut up into small cubes
Mix together by hand and put into loaf pan, pulling all sides away from pan.
cut small wedges of cheese (your choice) and insert into meatloaf.
1 small jar of pasta sauce (your choice) cover meatloaf and allow some down the sides.
bake 1 hour 375 degrees, pan on a covered cookie sheet.

any leftovers are great for grilled meat loaf sandwiches in a pan or on the bbq.


Post# 861822 , Reply# 3   1/14/2016 at 13:30 (528 days old) by kevin313 (Detroit, Michigan)        

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Hans - oh does this sound good!!

Post# 861860 , Reply# 4   1/14/2016 at 16:34 (528 days old) by mikael3 (Atlanta)        

Chopped green pepper sounds great in a meatloaf.  I will definitely try this recipe.

Post# 861879 , Reply# 5   1/14/2016 at 18:54 (528 days old) by norgeway (mocksville n c )        
Im not big on peppers

But I had one I didn't want to waste, too many of them and they don't agree with me.

Post# 861881 , Reply# 6   1/14/2016 at 18:59 (528 days old) by jeb (Mansfield Ohiio)        
meat loaf

We always used rolled oats instead of bread crumbs. They make a "smoother" meatloaf, are easy to use, and you can't really taste the differents. Jeff

Post# 861923 , Reply# 7   1/14/2016 at 23:17 (527 days old) by whirlcool (Just North Of Houston, Texas)        

I agree. We've been doing bout the use of Oatmeal instead of bread crumbs. You can't tell the difference but the loaf will be healthier for you to eat. We've been making this way for years now.

We add Oregno, Garlic, Basil and Marjoram to our meatloaf too, plus a few drops of Tabasco sauce before baking. it makes the loaf come alive!

If there is any left after dinner it cuts nicely into sandwiches too!

Post# 861946 , Reply# 8   1/15/2016 at 05:32 (527 days old) by retro-man (nashua,nh)        

Something I have discovered recently is that if you cannot digest fresh peppers and onions without issues, try using the frozen ones. We have been using them for about a year now with no problems. Freezing must change the structure of the peppers and onions. No problems since using frozen ones. Have cooked them in a frying pan with butter and use them in sandwiches. Use them right out of the bag to make pizzas and other dishes.


Post# 861948 , Reply# 9   1/15/2016 at 05:58 (527 days old) by norgeway (mocksville n c )        
My Grandmother

Used oatmeal, I like breadcrumbs better, I try to stay away from anything healthy..LOL

Post# 861990 , Reply# 10   1/15/2016 at 09:08 (527 days old) by polkanut (Wausau, WI )        

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We use bread crumbs also, but add them to the milk mixture and let it stand a bit to soften them up before mixing.  We use Kellogg's Croutettes or similar type stuffing mix in ours also.


Do you bake it covered for any portion of the time?

Post# 861991 , Reply# 11   1/15/2016 at 09:10 (527 days old) by joeypete (Concord, NH)        

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I use oatmeal too in meatloaf and meatballs. I think it helps to keep the moisture up.

Meatloaf leftovers are great for breakfast too...just mix with some eggs...or make a meatloaf omelet. A local dinner has that with cheese....OMG. Yummmmmmmmy.

Post# 862039 , Reply# 12   1/15/2016 at 14:33 (527 days old) by whirlcool (Just North Of Houston, Texas)        

Yes, we bake our meatloaf covered with aluminum wrap for the first 45 min at 350F and then last 15-20 minutes uncovered to brown the top.

Post# 862057 , Reply# 13   1/15/2016 at 15:48 (527 days old) by CircleW (NE Cincinnati OH area)        

Sounds very good. I've not made meatloaf lately, but have used the Red Gold tomato recipe the last few times and like it. Will have to try this one sometime.

Post# 862061 , Reply# 14   1/15/2016 at 15:56 (527 days old) by norgeway (mocksville n c )        
My Favorite

Is the Betty Feezor meatloaf..

Post# 862094 , Reply# 15   1/15/2016 at 19:52 (527 days old) by countryguy (Astorville, ON, Canada)        

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I always use Ann Lander's recipe. I was never a fan of meatloaf but after trying this recipe it has become the one I use all the time.



2 pounds ground round steak

2 eggs

1 1/2 cups bread crumbs

3/4 cup ketchup

1 tsp. Accent

1/2 cup warm water

1 pkg. Lipton`s onion soup mix

Mix thoroughly. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour over all one 8-oz. can tomato sauce. Bake one hour at 350 degrees. Serves six.

Post# 862097 , Reply# 16   1/15/2016 at 20:20 (526 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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I always do Tim's meatloaf. Take a package of hamburg defrosted, dump every spice that would be good in the kitchen and refrig into it, especially hot sauce plus any leftover vegs and leftover bread or crumbs, and mix up, doesnt need an egg, coat in cheese and either cocktail or BBQ sauce, I like it.

Post# 862099 , Reply# 17   1/15/2016 at 20:24 (526 days old) by ea56 (Sonoma Co.,CA)        

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I too use the Ann Lander's Meatloaf recipe, ever since I first read about it on I do modify it by using 2 envelopes of the onion soup mix, instead of 1 and I add 1/2 tsp.of black pepper. Instead of topping it with tomato sauce I use 1/2 cup ketchup mixed with 1 tb. brown sugar and 1/2 tsp. dry mustard. I love this meatloaf!! Since there are just the two of us I half the recipe unless we are having company. Its so simple and really very tasty. Thanks to whoever posted this recipe last when I saw it.

Post# 862130 , Reply# 18   1/16/2016 at 05:51 (526 days old) by Frigilux (The Minnesota Prairie)        

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This is the Betty Feezor meat loaf recipe Hans referenced.  It comes from "Betty Feezor's Carolina Recipes Vol. 1" first published in 1964.



1 1/2 pounds ground beef

1 1/2 cups coarse dry bread crumbs

1/2 cup finely chopped onion

2 tablespoons chopped green pepper

2 teaspoons salt

1 medium bay leaf, crushed

Dash thyme

2 beaten eggs

1 8-ounce can (1 cup) seasoned tomato sauce


Combine first 7 ingredients; mix well.  Add eggs and tomato sauce.  Shape as desired and bake at 350 degrees 1 and 1/2 hours.


Post# 862132 , Reply# 19   1/16/2016 at 05:58 (526 days old) by norgeway (mocksville n c )        
When I make it

I put the wet ingredients and the onion and bay leaf in the blender, saves time.

Post# 862140 , Reply# 20   1/16/2016 at 06:54 (526 days old) by mopar65 (Almont MI)        

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My partner makes what he calls ¡§Mexican meatloaf¡¨ he started playing with all the food he makes when we started dating. My mom and I made him real Mexican food Lol he fell in love with the food and this half Mexican :) ƒº

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