Mom's Meatloaf Recipe

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Mom's Meatloaf

Dian Norman-McCracken


When I was a young woman and had moved away from home, my mother put together a recipe box with copies of all her recipes that I loved inside. It was a lovely and extremely useful Christmas gift. I have added to it over the years and still use many of those same recipes!

One of the recipes was for her meatloaf. I still make this for my family and think of her everytime I do. I believe this makes one of the best savory meatloaves I've ever eaten. It make two loaves. I cook one and freeze the other to cook at a later date.

It makes great cold meatloaf sandwishes, that is, if there's anything left over!

pinch tips: How to Freeze Fish, Meat & Poultry




30 Min


1 Hr


4 lb
lean grund beef - 90 percent lean
2 pkg
dry onion soup mix
1 1/2 - 2 c
salsa, chunky
4 tsp
worcestershire sauce
1 - 2 can(s)
14 oz. can boiled potatoes - grated. may use leftover boiled potates (about 2-3 cups grated)
4-6 clove
garlic - minced
palmfuls water

Directions Step-By-Step

In very large mixing bowl, combine ground beef, onion soup mix, salsa, eggs, worcestershire, grated potatoes, garlic & water. Mix well.
Shape into two loaves. Place one on top of broiler pan so grease will drip off as the meatloaf cooks. Take the second loaf, wrap in plastic wrap and then in foil and freeze for cooking later.
Cook in preheated 350 degree oven until meat thermometer measures 165 degrees - about 1 hour. Remove from oven and let 'rest' for 15 minutes. Cut into slices and serve.

About this Recipe

Course/Dish: Beef, Meatloafs
Hashtags: #dinner, #meatloaf