Thursday, February 21, 2013


Meatloaf... One name, but so many variations. Bread crumbs, egg, oatmeal, combination? Sauce or dry?

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
  1. Preheat oven to 350°F.
  2. Grease a loaf pan.
  3. Mix everything together and put in loaf pan (I use my hands.)
  4. Bake for 1 hour.

This recipe was shared on Vegetarian Mamma's Gluten Free Fridays and Allergy Free Alaska's Whole Food Fridays.


  1. My mom didn't make meatloaf. She makes a mean solmathis (Greek stuffed cabbage) though.

  2. I think that is the case, I used to eat meat and I only liked my mom's meatloaf LOL We have some awesome recipes this week!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from