Real Recipes From Real Home Cooks ®

nana's meatloaf

(10 ratings)
Recipe by
Deneece Gursky
Miami, FL

I remember when i first made meatloaf for my husband philip. his first words were ugh i hate meatloaf. (not an insult, we were so close that little truths like this didnt bother us) I talked him into trying at least a bite and he was hooked. Meatloaf isnt suppose to be ground meat formed in a pan. Nanas meatloaf had bell peppers and onions and lots of seasonings. It was so delicious. After that first time, Philip would actually request this. He loved it made with my garlic mashed potatoes and my nana's cucumber salad!

(10 ratings)

Ingredients For nana's meatloaf

  • 1 1/2 lbs lean ground beef
  • 1/2 lb ground pork
  • 1/2 c parmesan cheese
  • 3/4 c italian bread crumbs
  • 2 eggs
  • 1 t ketchup
  • 1 green bell pepper chopped fine
  • 1 onion chopped fine
  • 1 1/4 t salt
  • 1 1/4 t pepper
  • garlic powder (i use alot)
  • 1 clove garlic, crushed
  • 1 t italian seasoning
  • 2 slices of bread (i use the heels since noone in my house likes them)
  • ketchup to spread on top
  • additional parmesan for on top

How To Make nana's meatloaf

  • 1
    Combine all meatloaf ingredients in a large bowl and with clean hands mix all together until completely mixed.
  • 2
    In a loaf pan put your two slices of bread (the heels work best) in the bottom. (this soaks up the grease and ensures meatloaf doesnt burn on bottom)
  • 3
    Form meat mixture into a loaf and place in pan. I then push mine in so that it takes up the whole pan.
  • 4
    Bake in 350 degree preheated oven for an hour and 10 to 15 minutes. Remove from oven and drain off any grease there might be. Now cover top of meatloaf with ketchup (you can also use tomato soup, i usually do) and sprinkle with parmesan.
  • 5
    Return to oven and continue baking until meatloaf is completely done. Another 10 to 15 minutes usually depending on oven.
  • 6
    Remove from oven and allow to cool a bit so meatloaf does not fall apart when cutting. You can cut it right in the pan (just remember the bread is on the bottom) or invert it onto a serving plate, remove bread and cut and serve.