I have a theory that you only ever like your mom's meatloaf. Although, I have slowly converted my husband to prefer my meatloaf, so I guess change is possible. I still adore my mom's meat loaf. It's great the first night, or reheated for leftovers, or as a meatloaf sandwich.
Growing up we always had it with baked potatoes and spinach (frozen) because they all cooked in the oven at the same temperature for about the same time. (My mom truly is a domestic goddess!) I typically serve it with baked potatoes and a veggie. I'm embarrassed to admit that I have a weakness for canned green beans, so that's usually what I serve with it.
If you don't adore your mom's meatloaf recipe, go ahead and give my mom's version a whirl!
My Mom's Meatloaf
I typically prep this the night before so I just put it in the oven once I get home.
- 1 lb ground meat (I use bison)
- 1 c rolled oats or quinoa flakes
- 1 small onion, chopped
- 1 egg
- 8 oz tomato sauce (or 4 oz tomato sauce and 4 oz chili sauce)
- salt and pepper
- Preheat oven to 350°F.
- Grease a loaf pan.
- Mix everything together and put in loaf pan (I use my hands.)
- Bake for 1 hour.