1953 Meatloaf Recipe

This treasured meatloaf recipe, passed down through generations, delivers a nostalgic taste of the 1950s. Tender, juicy, and flavorful, this classic meatloaf is smothered in a rich, savory sauce. Perfect for family dinners and guaranteed to become a new family favorite!

Prep Time 20 mins
Cook Time 100 mins
Calories 288.2 kcal
Protein 38g
Rating 5.0 (2 Reviews)
1953 Meatloaf 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 1953 Meatloaf

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How to Make 1953 Meatloaf

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, gently combine 1.5 lbs ground beef, 1/2 lb ground pork, 1 medium onion (finely chopped), 1 cup bread crumbs, 1/2 cup milk, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Shape the meat mixture into a loaf and place it in a greased 9x5 inch loaf pan or 1.5-2 quart baking dish.
  4. In a separate bowl, whisk together 1/2 cup ketchup, 1/4 cup brown sugar, 1 tablespoon prepared mustard, and 1 teaspoon Worcestershire sauce.
  5. Pour the sauce evenly over the meatloaf.
  6. Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C).

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

31g

Fat

27g

Carbs

6g