This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe Clipping For Prize Winning MeatloafPRIZE-WINNING MEAT LOAF

1 1/2 lbs. ground beef
1 cup tomato juice
3/4 cup old-fashioned oats, uncooked
1 egg, beaten
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients, mixing well. Press firmly into ungreased 8-by-4-by-2-inch loaf pan. Bake in a preheated 350-degree oven for about one hour. Let stand five minutes before slicing.

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5 Responses to Prize Winning Meat Loaf Recipe Clipping

Published 25 March, 2016 in 11:18 am

This is the recipe from Quaker oatmeal. Its not that great.

Deanna Davis
Published 11 July, 2016 in 7:38 pm

I got this exact recipe from Quaker Oatmeal many many years ago. Only one I have ever used.

Published 28 August, 2016 in 7:38 am

This is the recipe I got from my grandmother but instead of salt,pepper, and onion, I use a package of French onion soup mix. My whole family says mine was the best !! I also roll into large balls in stead of loaves.

Published 14 December, 2016 in 11:10 am

Thank you so much for this recipe. This was the recipe my husband’s mother used and she taught me how to do it. The only thing she did different was place her loaf pan in a pan of water and she put ketchup on top while baking. I added green pepper with the onion and make a sauce of ketchup, mustard and brown sugar. Take out about ten minutes before baking is finished and put sauce on and put back in oven and bake for ten minutes or according to your oven temperature. I have been making this meat loaf for 50 years and never bring any home from a pot luck. My mother-in-law did not have the recipe on paper. She just told me the ingredients. Now I have a recipe to share when people ask for it. I don’t have to say I can tell you the ingredients but don’t have the recipe. My daughter makes it and she adds a little worcestershire sauce, steak sauce and sometimes barbecue for more flavor. It is a versatile recipe that can be altered to your family’s taste.

Julie Hughes
Published 30 March, 2021 in 8:40 am

I grew up with this recipe in the 1940’s-50’s(using tomato sauce instead of juice) and raised five children with it. Approaching 80 years and it’s still my favorite.

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