Gold Nugget Meatloaf: The Perfect Comfort Food for Fall

When I awoke this morning to the sound of rain in our parched California and the cool refreshing air greeting me, I thought – today calls for Meatloaf! I knew some grandkids (the reds that belong to CleverHousewife) were coming to town for dental appointments and nothing says “ah, grandma’s house” than a warm oven with the smell of homemade meatloaf wafting in the air. 

I’ve had the same beloved meatloaf recipe for “oh, must be 20 years” then I had to recall, nope, I’ve had it since I was a newlywed, so that would make it a 43 yr old recipe. I got it when a group of young marrieds got together for a potluck while we were in college, and it’s been a family favorite ever since. My husband loves when it’s meatloaf night! As far as meatloaf goes, it’s just about perfection – moist, flavorful with all the right elements to say “Comfort!” Serve it up with some mashed potatoes and a fresh veggie, and you’ve got the perfect meal for a Fall (or Winter) day. And if you’re lucky enough to have any leftovers, it makes a perfect meatloaf sandwich the next day.

So here ya go – enjoy!

Laurel

Gold Nugget Meatloaf

A moist, tender and flavorful meatloaf.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 lb lean ground beef I've even used ground turkey before
• 2/3 C milk
• 2 tsp salt
• 1/4 tsp pepper
• 3/4 c rolled oats
• 1 onion - chopped dehydrated will work in a pinch
• 1/2 c shredded carrots
• 1 c shredded cheese
• 2 eggs
• 1/4 c ketchup for top

Method

 

1. Using a large bowl, combine all ingredients together.
2. Works best to use your hands to get it all blended well.
3. Pack into a loaf pan, or narrow casserole, shaping like a loaf. Top with the ketchup.
4. Bake at 350° for 1 hour.
5. If needed, drain off excess grease before serving.