Mom's Meatloaf

14 years ago

I've been trying to duplicate Mom's meatloaf my entire adult life. I realized some years ago a large part of my problem was the type of ground meat plus the filler ratios but still could never get it just right.

Last night, I made meatloaf just as good as Mom's. It's probably slightly different but the end result is just as good. Thought some might be interested since I don't recall seeing these particular ingredients used on the CF for meatloaf/meatballs before.

Mom's Meatloaf

5 Dinner Rolls (these were homemade 1.5 ounce rolls made with milk, eggs, & potatoes)

1 Can Evaporated Milk

1/2 Cup Sour Cream

1 Egg, whisked

2 lbs. 80% Ground Chuck (actually it was like 1.87 lbs.

2 lbs. Ground Pork

1 Small Spanish Onion, chopped fine

2 Cloves Garlic, minced

1/4 Cup Worchestershire Sauce

1 Teaspoon Red Pepper Flakes

1/4 Cup Ketchup

Salt & Pepper (I used about a teaspoon of each)

Tear the rolls in small pieces & pour the evaporated milk & eggs over the rolls. Add the sour cream, stir & allow to sit about 15 minutes for the bread to absorb the moisture.

Place all other ingredients into bowl, add the bread/milk mixture. Gently mix with a wooden spoon or your hands (not in a FP). Divide into sizes appropriate for your family. I made 5 meatloaves & froze 4 for another time.

I topped ours with a ketchup-based sauce but it wasn't the sauce that made the difference. I'm sure it was the evaporated milk & the sour cream. The rolls ingredients probably also contributed to the finished meatloaf as opoposed, for example, of using unenriched bread. Gosh, it was so good...moist, tender, flavorful.

Anyway, anybody still struggling with their meatloaf mixture...try adding sour cream. I doubt Mom used Worchestershire Sauce but I don't care...as far as I'm concerned...mission accomplished.

/tricia

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Comments (15)

barryswife
14 years ago
We'll be eating this this week! It sounds great! Does it get crispy? It seems like it would be really moist but very yummy!
Thanks!
jonsgirl
14 years ago
That sounds really good, I usually use water, I'm sure the evaporated milk is much better.
I always make my meatloaf free form on a baking sheet because I love the crust. I use my finger and poke holes in the top of the meatloaf about half way down. Then top with a mixture of ketchup, dijon mustard, brown sugar, worchestershire, and lots of black pepper. My husband wasn't crazy about meatloaf for a long time, his mom used more filler than meat and overcooked it until it was a brick.
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claire_de_luna
14 years ago
Tricia, how great that you had success in duplicating your mom's recipe! I know how that is...it took me ten years to figure out how to make my grandmother's potato rolls. The addition of sour cream doesn't surprise me one little bit. I use it in almost everything, including eggs, cakes, bread, etc., and I'm also absolutely certain that the worcestershire sauce is a good addition to your meat loaf. Now I want some! I'll be trying your recipe too; thanks for sharing it.
triciae
Original Author
14 years ago
I pour a sauce over the top so the sides get crispy but not the top.

Using a higher ratio of filler (bread) to meat was important in getting my meatloaf to be moist enough. Also, using 80% chuck instead of 90% sirloin makes a big difference also plus it's cheaper.

It is moist but still slices beautifully. Doesn't fall apart.

DH had the leftovers today for a meatloaf sandwich. He said we need to bake another one just for more sandwiches.

I have no idea why it took me decades to think of sour cream for meatloaf/meatballs??!!

/tricia
claire_de_luna
14 years ago
I always love when there's a ''secret ingredient''.

Have you ever added Bouquet Garni to your meatloaf? Or sometimes a stick of hard cheese to the middle so when you slice it, there's a surprise inside? It's non-traditional, but sometimes the herbs are a nice flavor boost, as is the cheese.

I think it's great you figured it out. It proves your brain is still workin'!
jojoco
14 years ago
I want to try this. My family is used to the Lipton's onion soup meatloaf recipe. I actually like it, but think it could be improved on greatly. Does this taste too rich for kids? My 9 year old son really likes the Lipton one, but perhaps he is missing out on something special.
Jo
caliloo
14 years ago
This sounds awesome and now I wish I had waited to make the Meatloaf/Mac & CHeese dinner. I would have tried your recipe instead.

C&P for next time!

Alexa
centralcacyclist
14 years ago
This sounds yummy. My meatloaf has a good portion of red wine. I never thought about using milk or sour cream. Makes it sort of stroganoff-like! I bet the flavor is really good.
goldgirl
14 years ago
So glad you mentioned that pairing Alexa - C&P for DH, who loves meatloaf. Tricia, thanks so much for sharing this!

Sue
stir_fryi SE Mich
14 years ago
jojoco -- I just made the "Souperier Meat Loaf" recipe using Lipton onion soup mix. Family loved it and even my 7 year old asked for seconds (and she is skinny and picky!).

I put a topping on it from a Paula Deen recipe (ketchup, born sugar and yellow mustard). I brushed the topping on 15 minutes before it was done but it kind of melted off the meatloaf.

Any tips for keeping the glaze on the meat loaf?
triciae
Original Author
14 years ago
Yes, there is a hint of stroganoff or maybe even Swedish meatballs about it. Hmmm, doesn't surprise me that I'd love it with my German-Russian ethnic background. lol

There must be some enzymes in the sour cream that are tenderizing the meats. That was always my dislike of meatloaf/meatballs...too tough. Mom's were soft & moist. I'll bet she used yogurt instead of sour cream??

I think you could season many different ways including with the Lipton onion soup mix. Many of us have stirred the soup base into sour cream for a dip/chip thing. Why not meatloaf with Lipton's?

/tricia
alyssainca
14 years ago
What a compliment to your Mom that you worked so hard to duplicate her recipe - she must have been a great cook! Apart from cheese, I'd never thought to put dairy in meatloaf. Will try it - it sounds wonderful.
triciae
Original Author
14 years ago
I went a'Googlin'...

Here's an article on using a sour cream base marinade for chix. Says what I was thinking in my previous post....tenderizer. Probably, like soaking chix in buttermilk before frying?

My first thought was that wine & sour cream both in a meatloaf mixture might not work...curdle? But, then I remembered that I always use white wine in my stoganoff & this marinade also marries the two. So, barnmom, I'd try adding a glop of sour cream to your usual meatloaf mix with the wine.

/tricia

Here is a link that might be useful: Sour Cream as Tenderizer
pat_t
14 years ago
Tricia - try a pinch of nutmeg in your meatloaf next time. It makes a BIG difference in the taste of the beef!
lindac
14 years ago
Yep....secret to a good meat loaf....not too lean meat...goodly amount of filler to absorb that tasty grease....and a light hand with mixing so as not to make it too dense.....
Seasonings of your choice....but remember mix gently...no food processor and no stand mixer.
A cold meat loaf sandwich with mayo and lettuce is food for the Gods!
Linda C

Mom's Meatloaf

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